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August 2002 | Recipes Bullet_tocSee Features & Columns Bullet_toc Subscribe to the Magazine

Recipes


Soups & Starters

Armenian Bean and Walnut Pâté
Egyptian Spiced Carrot Puree
Garlicky Marinated Eggplant
Herbed Ricotta with Roasted Peppers
Saffron Shrimp and Stuffed Cherry Peppers
Tortilla Soup with Cheese and Ancho Chiles
Warm Olives with Sesame Seeds and Oregano
Yin-Yang Tomato Soup

Salads & Vegetable Dishes

Chilled Moorish Spinach and Almond Salad
"Red Hot" Beet Salad with Goat Cheese Toasts
Red Lentil Köfte with Tomato-Cucumber Salad
Red Pepper and Onion Tarts with Dates and Fried Cheese
Spinach, Mushroom and Cheese Quesadillas
Watermelon and Tomato Salad with Spicy Feta Sauce

Pasta

Chickpea and Swiss Chard Fideos with Orange Aioli
Fettuccine with Shrimp, Zucchini and Basil
Lazy Linguine with Cherry Tomatoes and Herbs

Fish & Shellfish

Garlicky Shrimp Tacos
Grilled Pompano with Tangy Ginger Sauce
Octopus and Potato Salad
Pan-Seared Shrimp with Hot Chorizo Butter
Seared Tuna with Radish Salad and Wasabi Dressing
Swordfish with Sweet-Sour Sauce
Tequila-Mint Scallop Tostadas

Meat & Poultry

Chicken in Creamy Tomatillo Sauce
Chipotle Steak with Turkish Wheat Berries
Cornish Hen Salad with Scotch Bonnet Vinaigrette
Family-Style Pork Tacos
Hot Mustard-Pickled Peaches with Baked Ham
Italian Baked Stuffed Tomatoes
Skillet Chicken with Summer Succotash
Steak and Mozzarella Piratas
Turkey and Tomatillo Chimichangas

Desserts

Bittersweet Chocolate Mousse with Cocoa Nib Whipped Cream
Blackberry–Cream Cheese Tortilla Blintzes
Cinnamon-Spiced Mocha Floats
Creamy Strawberry Sorbet
Honey-Roasted Plums with Mascarpone and Pistachios

Condiments

Orange Aioli
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