
Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
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Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…

Bagels are the boiled-then-baked New York-Jewish rolls, the dense chewy ring with a glossy mahogany crust that defines…

A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft

The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces

Bolo do caco is the Madeiran flatbread you'll get at every restaurant on the island, traditionally cooked on a hot…

Aubergine cubes are salted to weep, fried hard in olive oil to deep gold, and reserved

Falafel is the Levantine deep-fried chickpea-and-herb croquette, the snack stall and street-corner staple from Cairo to…

Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy

A torn pita is brushed with olive oil and grilled or fried until golden and crisp

The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions

Fried green tomatoes are the South's answer to using up the last of the summer tomato patch before frost, firm unripe…

Gratin dauphinois is the rich potato gratin from the Dauphiné region of southeast France, a slab of overlapping potato…

Hummus is the great Levantine chickpea-tahini dip, smoothed silky-pale-gold, swirled with the back of a spoon, pooled…

Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft

Matbucha is the North African-Israeli slow-cooked tomato-and-pepper salad, a thick, jammy spread of charred peppers and…

Dried chickpeas soak overnight with a pinch of bicarbonate of soda