Fast and Easy Ethnic Recipes
Chinese Noodles with Cockles and Pork
For Suzanne Tracht's noodle dish here, we use marinated pork in place of Chinese sausage.
Cambodian Chicken-and-Rice Soup with Shrimp
For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it. Using prepared stock and preroasted chicken significantly cuts back on prep time.
Curried Vegetable Roti
This multiculti recipe is a cross between doubles (a Trinidadian sandwich of fried bread and curried chickpeas) and a kathi roll (essentially an Indian wrap). Grace Parisi folds Indian roti bread around a filling of zucchini, okra, chickpeas, tomato and spinach in a creamy, tangy, curried yogurt sauce.
Quick Chicken-and-Cheese Tamales
To make his tamales, Guillermo Pernot mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. For the quick take, Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them.
Irish Brown Bread
Even though this bread is dense, hearty and complex-tasting, it requires no yeast and therefore no rising time. Cathal Armstrong says he likes it best "fresh from the oven and with lots of Kerrygold butter."
Skirt Steak with Moroccan Spice Rub and Yogurt Sauce
F&W's Grace Parisi published 500 recipes in her James Beard award-nominated book Get Saucy. This recipe is one of her speediest ideas for adding quick flavor to grilled meat.
Green Bean-Chile Stir-Fry
According to Sai Viswanath, this classic southern Indian dish—spicy with chile peppers and aromatic with ginger and mustard seeds—is too good to mess with: “I’ve eaten it forever and the flavor memory is so persistent, I just can’t change it.”
Crab and Andouille Jambalaya
To make this jambalaya stand out, use incredible lump crabmeat, great andouille sausage and a good hit of Old Bay seasoning.
Chopped Greek Salad with Shallot Vinaigrette
For this clever riff on Greek salad, traditional ingredients like feta cheese and black olives get chopped into small pieces, then tossed with a shallot dressing. “None of the strong flavors take over,” says Dave Alhadeff, who often orders the dish. “Because it’s all nicely chopped, you get a hint of feta, a taste of tomatoes. It’s so much more complex than most Greek salads.”
Thai Chicken and Coconut Soup
We've deviated slightly from the classic version of a popular Thai soup by adding rice to make it more substantial. Serve it with lime wedges; a squirt at the table does wonders.
Cataplana Stew with Sausage and Clams
Bucatini with Pancetta, Pecorino and Pepper
“I love knowing that I have leftovers in the refrigerator,” says Shelley Lindgren. She’ll often make pasta during the day—like this rich, pancetta-studded bucatini that’s tossed with plenty of freshly ground black pepper and Pecorino—and then reheat a big bowl of it when she comes home from work late at night.
Moroccan-Spiced Lamb Chops
With ingredients from curry powder to hot paprika, Australian cookbook author Charmaine Solomon creates spicy recipes that have a range of nuanced flavors, like these savory lamb chops.
Chicken and Cabbage Tacos with Cilantro Cream
A quintessential taco recipe, this version capitalizes on simplicity: scallions, fresh lime juice, and cilantro pack a fresh flavor.
Curry Crab Rundown
Rundown is a classic Caribbean recipe that involves cooking foods like crab, mackerel or lobster in coconut milk. (The word rundown refers to the simmering down of the coconut milk.) Bradford Thompson, who loves the whole crab he eats along Jamaica's southern coast, uses chunks of lump crabmeat in this spicy, rich coconut-curry stew.
Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and fresh dill. Serve it in big bowls with plenty of crusty bread for an appetizing cold-weather dinner.
Ham, Leek and Gouda Soufflés
Soufflés are quite simple, says F&W’s Grace Parisi: The base can be refrigerated overnight and the cooked soufflés reheated in the oven.