Lao Tam Mak Hoong: Green Papaya Salad with Long Beans, Tomato and Lime
Peel the green papaya, halve it and scrape out the white seeds. Shred the flesh into long thin strands with a julienne peeler ...
Category
Lunch Recipes
German Grune Sosse: Seven-Herb Sauce with New Potatoes and Farm Eggs
Put the new potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer 15 to 18 minutes, until a knife...
Ukrainian Deruny: Crispy Potato Pancakes with Peak-Harvest Tomato and Dill Salad
Grate the potatoes and onion together on the coarse side of a box grater directly into a large bowl — the onion keeps the pota...
Lebanese Mujadara with Crispy Onions and Farmers-Market Tomato and Herb Salad
Simmer the lentils in 4 cups of unsalted water for 15 minutes, until just tender but still holding their shape. Drain, saving ...
Tunisian Slata Mechouia: Grilled Pepper and Tomato Salad with Tuna and Capers
Heat a grill, a grill pan or a broiler as hot as it will go. Lay the peppers, chiles, tomatoes, onion halves and unpeeled garl...
Finnish Kesakeitto: Summer Vegetable Milk Soup with New Potatoes and Fresh Dill
Bring the water to a boil in a large pot with 1 teaspoon of the salt, then add the new potatoes and carrots and simmer for 8 m...
Filipino Ensaladang Talong: Grilled Eggplant Salad with Tomatoes and Salted Egg
Heat a grill or a stovetop burner to high. Lay the whole eggplants directly over the flame and char them, turning with tongs e...
Trinidadian Callaloo with Peak-Harvest Okra, Pumpkin and Coconut Milk
Wash the dasheen or spinach leaves in several changes of cold water and shake dry. If using dasheen, strip out any thick centr...
Syrian Fattoush with Sun-Ripened Tomatoes, Purslane and Toasted Flatbread
Heat the oven to 400°F. Toss the torn bread with 2 tablespoons of the olive oil and a pinch of salt, spread on a sheet pan, an...
Vietnamese Charred Cabbage and Herb Salad with Fried Shallots and Lime
Heat 2 tablespoons of the oil in a large cast-iron skillet or grill pan over high heat until it shimmers and just begins to sm...
Mexican Calabacitas Tacos with Summer Squash, Sweet Corn and Queso Fresco
Char the poblanos directly over a gas flame or under a hot broiler, turning until blackened all over. Seal them in a bowl cove...
Bengali Labra: Farmers-Market Vegetable Medley with Rice and Lime
Heat the mustard oil in a wide heavy pot over medium-high heat until it just begins to shimmer and lose its raw bite, about 1 ...
Peruvian Causa Limena with Farmers-Market Corn, Avocado and Lime
Boil the peeled potatoes in well-salted water 20 to 25 minutes, until a knife slides through with no resistance. Drain thoroug...
Bolivian Silpancho Salad Bowl with Peak-Harvest Tomatoes and Fried Egg
Make the salad first so it has time to sit: combine the diced tomatoes, white onion, minced chili, parsley and lime juice in a...
Nepali Sadeko Cucumber and Tomato Salad with Grilled Corn and Sesame
Heat a grill or grill pan to high. Char the corn directly over the flame, turning every couple of minutes, until blistered and...
Uzbek Achichuk Tomato and Sweet Onion Salad with Grilled Lamb Kebabs
Marinate the lamb the night before if you can, or at least 2 hours ahead: toss the cubes with the grated onion and its juices,...
Thai Farmers-Market Corn and Long Bean Salad with Lime, Chili and Toasted Rice
Toast the raw rice in a dry skillet over medium heat, shaking often, for 8 to 10 minutes until deeply golden and popcorn-fragr...
German Farmers-Market Green Bean and Potato Salad with Dill and Crisp Bacon
Put the potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until just tender when pierced, 15 ...