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In this savory dish, the wide, silken rice noodles absorb the spicy, sweet-and-sour peanut sauce.
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Stir-fried udon is one of the most enjoyed dishes in Japanese cuisine. My version is vegetarian, but you can always substitute your choice of meat for the tofu.
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These nut-and-spice-infused cutouts hail from Germany, also the source of decorated Christmas trees and blown-glass ornaments.
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Also called pukkai, this is always served at the Tamil festival of Thai Pongal, held in mid-January at the time of the rice harvest.
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No-Rooz, the ancient Persian festival honoring spring and the Iranian new year, is celebrated with an open-air picnic and the eating of a thick round egg-cake the color and shape of the sun.
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A perfect choice for Karamu, the central feast of Kwanzaa, this fragrant, slow-cooked chicken casserole is served at weddings, initiations, and other tribal gatherings by the Senegalese people of Equatorial Africa.
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This colorful assortment of vegetables is low in carbohydrates and completely grain-free. With this much…
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This deceptively simple salad is loaded with crisp fall flavors, especially when made with fresh arugula or other cool-weather greens.
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This recipe by Chef Timothy E. May of Clayoquot Wilderness Resorts takes advantage of freshly caught salmon from Clayoquot Sound on Vancouver Island’s Pacific side.