Cabbage Casserole
From the Magazine

Cabbage Casserole

August 30, 2019 Ashley Thomas

A take on the Swedish dish kålpudding, this version replaces half the meat with mushrooms, white rice with brown rice, and molasses with brown sugar. Serve with cranberry sauce and boiled potatoes.

My Global Table: Sweden
From the Magazine

My Global Table: Sweden

August 30, 2019 Maria Gustafsson

Reflecting the seasons and using ingredients that were particularly suitable to our climate and environment led to many regional Swedish dishes and local variations of national dishes.

From the Magazine

Four Cream Sauce Recipes

August 25, 2019 Jill Melton

How to Make Four Creamy Classic Sauces 1. Béchamel Sauce Ingredients 2 tablespoons butter 3 tablespoons flour 1 ½ cups milk* Directions Heat butter in a heavy saucepan over medium heat. Add flour and whisk

From the Magazine

Three Green Herb Sauces

August 25, 2019 Jill Melton

Bright, fresh green herbs awaken our senses. Arugula Pesto Almost any herb or green can be tossed into a pesto, including kale, basil, parsley, cilantro and arugula. Dollop this pesto in hot pasta, chicken chili,

From the Magazine

Five Egg Sauce Variations

August 25, 2019 Jill Melton

A Lighter Mayonnaise The normal ratio of oil to egg yolks is ¾ to 1 cup oil per egg yolk. Cutting back on the oil and incorporating water at the end makes a lighter mayo

From the Magazine

Two Tomato Sauce Recipes

August 25, 2019 Jill Melton

As the summer winds down, mountains of juicy tomatoes abound. 
Capturing and concentrating their flavors in sauces is a great way to
 preserve the harvest — not to mention use less-than-perfect-looking 
produce.

My Global Table: Japan
From the Magazine

My Global Table: Japan

July 2, 2019 Miho Hatanaka

Growing up in Japan, food was everywhere around me. It symbolizes celebration, joy and a connection to nature and people alike.