Cabbage Casserole
From the Magazine

Cabbage Casserole

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.

Persian-Style Rice
From the Magazine

Persian-Style Rice

Preparing the iconic Persian rice chelo involves a time-honored cooking method that produces unforgettable flavor. This adaptation incorporates basmati rice and grapeseed oil and uses turmeric instead of saffron.

Plate of Greek-style lima beans
From the Magazine

Greek-Style Lima Beans

Dried lima beans are an accessible alternative to gigantes beans. A programmable pressure cooker saves time when making this plant-based dish. SERVINGS: 5 SERVING SIZE: ½ cup beans and 2 tablespoons sauce (160 grams) PREP

Various bowls of Syrian food.
From the Magazine

My Global Table: Syria

Syria. Saying the country’s name nowadays invokes images of sadness, sorrow and despair. The civil war has increased awareness of Syria and a flood of refugees worldwide. But for many Syrians, our home country remains

Spiced Rice Pudding
From the Magazine

Spiced Rice Pudding

A traditional offering to the gods prepared during South Indian festivals, this adaptation of sweet and creamy sakkarai pongal uses more dal, less ghee, brown sugar in place of jaggery and no camphor.

Sautéed Mustard Greens
From the Magazine

Sautéed Mustard Greens

Inspired by the Zimbabwean dish muriwo, this recipe tames the spiciness of mustard greens by sautéing with tomatoes and spices. In Zimbabwe, pumpkin leaves also are commonly served as the side dish muboora, but they are not commonly available in North America.