TASTES OF THE WORLD TASTES OF THE WORLD

INTRODUCTION In almost any issue of Bon Appétit, you’ll get the feeling that you’re touring the world. Food, after all, is one of the great bonds shared by all people, and in the magazine, month after month, we celebrate that common connection by bringing to our readers the tastes of many places. That’s the inspiration behind this Tastes of the World cookbook. On the following pages, you’ll find a deliberately eclectic collection of fabulous recipes from around the world, all of which have appeared in Bon Appétit over the past several years. While compiling these recipes, we were tempted at first to organize them by country or region. But, realizing how you were most likely to use the book, we decided instead to present the chapters course by course and to tag each individual recipe with its place of origin. This approach makes for some delightful juxtapositions. In the “Starters” chapter, for example, you’ll find Middle Eastern dips close by Indian vegetable patties, Mexican quesadillas, and French-style artichokes. The section on beef alone includes recipes from China, Mexico, Italy, and France. And “Desserts” offers perhaps the most whirlwind of tours, flying from Morocco to the Caribbean, from Spain to China, and from Italy back home to the United States. This is a book you can use in an number of ways: Make tonight’s dinner different with a couple of new recipes, compose a special menu featuring a single cuisine, or create a multi-cultural party for something different. Think of these recipes as a fun and easy way of bringing the world into your kitchen. Bon Appétit! — The Editors

Copyright 2012 by Condé Nast. All rights reserved. Published by Condé Nast, 4 Times Square, New York, NY 10036. All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying,recording, or otherwise, without permission in writing from the publisher. Bon Appétit is a registered trademark of Condé Nast. Printed and bound in the United States of America. On the cover: Burmese Red Pork Stew Photography by Ditte Isager

Condé Nast TASTES OF THE WORLD

CONTENTS Starters 1 Appetizers 1 Beverages 6 Soups 8 Salads 11 Main Courses 16 Seafood 16 Chicken 19 Beef 22 Pork 24 Sides 25 Vegetables 25 Beans & Grains 26 Breads 27 29 Desserts 30 30 Cakes 32 Tarts & Pastries 34 Cookies 35

Index 38 Acknowledgments & Credits 42 Starters Appetizers

MIDDLE EAST 2 cups shredded Monterey Jack cheese (about 8 ounces) red pepper Salsa Verde (see recipe) MAKES ABOUT 2 CUPS Teamed with pita Heat 1 teaspoon oil in medium nonstick bread triangles and a variety of raw skillet over medium-high heat. Add 1 tortilla. vegetables, this Middle Eastern dip Sprinkle tortilla with ¼ cup cheese. Top with makes a great snack or hors d’oeuvre another tortilla and press with spatula to TASTES OF THE WORLD for a dinner party. Tahini is available at compact. Cook until cheese melts and tortillas natural foods stores and some super- are crisp and light golden, about 2 minutes markets. per side. Transfer to work surface. Repeat with remaining tortillas and cheese,adding 2 large , chopped more oil by teaspoonfuls as necessary. 1 15-ounce can garbanzo beans Cut quesadillas into quarters; place (chickpeas), drained on platter. Serve with Salsa Verde. ⅓ cup tahini ( seed paste) ⅓ cup fresh lemon juice ½ cup chopped drained roasted salsa verde red peppers from jar MAKES ABOUT 4 CUPS Also terrific with With processor running, drop garlic through tortilla chips. feed tube and mince. Scrape down sides of 2 pounds fresh tomatillos,* work bowl. Add chickpeas, tahini, and lemon husked, chopped juice; process until mixture is smooth. Add 2 small , chopped roasted peppers; process until peppers are 1 cup water finely chopped. Season with and pepper. 1 cup chopped fresh cilantro Transfer hummus to small bowl. DO AHEAD: 4 jalapeño chiles, seeded, minced Can be made 1 day ahead. Cover and chill. 2 garlic cloves, minced Bring to room temperature before serving.

Combine tomatillos, onions, and water in heavy large saucepan. Boil until tomatil- MEXICO los are tender, stirring occasionally, about 5 minutes. Transfer mixture to processor; cheese quesadillas process until chunky puree forms. Chill until with salsa verde cool, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. MAKES 8 Crispy corn tortillas filled with Monterey Jack cheese and paired with a Stir cilantro, chiles, and garlic into salsa. tomatillo salsa are an easy starter. Season to taste with salt. */ A green tomato-like vegetable with a 8 teaspoons (about) vegetable oil paper-thin husk. Available at Latin American 16 6-inch corn tortillas markets and some supermarkets.

bonappetit.com | Tastes of the World 1 FRANCE ISRAEL GREECE ITALY artichokes with goat cheese yogurt “cheese” with tomato fritters bruschetta with pita and olives olive paste, peppers, and 6 SERVINGS An innovative first course. MAKES ABOUT 16 Whether they’re made MAKES ABOUT 2 CUPS This tangy, fresh of ground meat, chickpeas, fish roe, or goat cheese 8 tablespoons fresh lemon juice, yogurt “cheese”—known as labaneh— vegetables, the fried appetizers called 4 SERVINGS To make this easy appetizer divided vies for attention with hummus and keftedes (literally “meatballs”) are a even easier, substitute store-bought 6 medium artichokes, tops and tahini on the standard Israeli platter of favorite treat all over Greece. The roasted red bell peppers for the home- stems trimmed mezze, or appetizers. Here it’s seasoned vegetable ones on Santorini are roasted ones. 8 ounces soft fresh goat cheese with sesame seeds and , and considered to be the best-tasting (such as Montrachet) 2 small red bell peppers drizzled with olive oil. Plan to start this because they are made with the delicious 3 tablespoons whipping cream 8 4x2x½-inch slices country-style the day before serving. locally grown tomatoes, which have a 3 teaspoons minced fresh bread firm texture and a distinctive flavor. or 1 teaspoon dried, divided Cheesecloth 10 teaspoons olivada* 2 large garlic cloves, pressed 4 cups plain yogurt (do not use 1⅓ cups diced seeded peeled plum 4 ounces soft fresh goat cheese 3 tablespoons butter low-fat or nonfat) tomatoes (such as Montrachet), crumbled 3 tablespoons olive oil 1 teaspoon sesame seeds ⅔ cup finely diced zucchini Chopped fresh ½ teaspoon salt ½ cup finely chopped Bring large pot of water to boil. Add 2 ¼ teaspoon dried summer savory 2 tablespoons chopped fresh mint Char red bell peppers over gas flame tablespoons lemon juice to water. Add ⅛ teaspoon ½ cup all-purpose flour or in broiler until blackened on all sides. artichokes and cook until tender, about ⅛ teaspoon ground ¾ teaspoon baking powder Seal roasted bell peppers in paper bag 25 minutes. Drain well. Cool completely. 2 tablespoons extra-virgin olive oil ½ teaspoon salt and let stand 10 minutes. Peel and seed Using small spoon and keeping artichokes Toasted pita bread triangles ½ teaspoon pepper bell peppers. Cut bell peppers into intact, carefully remove tiny center Assorted olives Pinch of ground ½-inch-wide strips. leaves and chokes. ½ cup (or more) olive oil Prepare barbecue (medium heat) Mix goat cheese, cream, 2 teaspoons Set strainer over large bowl. Line strainer or preheat broiler. Grill bread until golden thyme, and garlic in small bowl. Season to with 4 layers of cheesecloth, allowing 4 Combine diced tomatoes, zucchini, onion, brown, watching closely so that bread does taste with salt and pepper. Spoon mixture inches to extend over sides of strainer (do and mint in small bowl. Combine flour, not burn, about 2 minutes per side. Spread 1 into center of artichokes, dividing equally. not let strainer touch bottom of bowl). baking powder, salt, pepper, and cinnamon side of each bread slice with 1 generous Place each artichoke in center of square Spoon yogurt into strainer. Gather cheese- in medium bowl. Stir vegetable mixture into teaspoon olivada. Top with bell peppers, piece of foil large enough to cover artichoke cloth together; fold over yogurt. Refrigerate dry ingredients. then cheese. Season with pepper. Sprinkle completely. Gather foil up around artichoke, at least 8 hours or overnight (liquid will drain Heat ¼ cup olive oil in heavy large with chopped fresh parsley. twisting top of foil to secure. DO AHEAD: Can out and yogurt will thicken). nonstick skillet over medium-high heat. */ An olive spread, sometimes called black be prepared 1 day ahead. Refrigerate. Combine sesame seeds, salt, summer Working in batches and adding more oil olive paste or cream, available at Italian Preheat oven to 400°F. Place artichokes savory, cayenne, and cumin in small bowl. as necessary, drop batter by rounded markets and specialty foods stores. If on baking sheet and bake until heated Open cheesecloth at top. Using rubber tablespoonfuls into oil. Cook until golden unavailable, use pureed pitted brine-cured through, about 15 minutes. Melt butter in spatula, transfer drained yogurt to serving brown, about 2 minutes per side. Transfer to black olives. heavy small skillet. Add olive oil and remain- bowl. Drizzle olive oil over. Sprinkle with paper towels and drain. Serve immediately. ing 6 tablespoons lemon juice and bring to sesame seed mixture. Place bowl in center simmer. Remove from heat and stir in re- of platter; surround with pita bread triangles maining 1 teaspoon thyme. Season to taste and olives. with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve.

2 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 3 MIDDLE EAST surface with cut side of lemon. Cut artichokes FRANCE INDIA lengthwise into quarters and rub cut surfaces vegetable platter with with lemon. Cut out choke and rub with lemon. mussels with vegetable patties cannellini “hummus” Bring large pot of salted water to boil. Add and thyme 1 remaining lemon half and artichokes. MAKES ABOUT 12

6 SERVINGS Hummus, a dip/spread Cover and boil until a leaf pulls off easily, 6 SERVINGS 1¼ cups fresh corn kernels or frozen, traditional in many Middle Eastern countries, about 35 minutes. Drain and cool. 3 tablespoons extra-virgin olive oil thawed is usually made with chickpeas (garbanzo Cook broccoli and cauliflower in large 6 shallots, finely chopped 1 medium carrot, grated beans), but we use white beans here saucepan of boiling salted water until just 8 fresh thyme sprigs 1 medium russet potato, peeled, for a change of pace. It is delicious with tender, about 5 minutes. Using slotted 2 bay leaves grated steamed potatoes and artchokes as well spoon, transfer to bowl of cold water. Add 1 cup dry white wine ½ medium onion, finely chopped as blanched broccoli, cauliflower, and green beans to same boiling water and cook 1 cup bottled clam juice ½ cup shredded fresh spinach leaves green beans. Partner it with olives, pita until just tender, about 4 minutes. Drain. ¼ cup whipping cream 6 tablespoons all-purpose flour bread, and stuffed grape leaves. Rinse with cold water to stop cooking. Drain. 2 pounds mussels, scrubbed, ¼ cup frozen peas, thawed DO AHEAD: Can be prepared 1 day ahead. debearded HUMMUS ¼ cup finely chopped fresh cilantro Wrap vegetables tightly and refrigerate. 2 15-ounce cans cannellini (white Heat oil in large skillet over medium heat. 1 jalapeño chile, seeded, minced Arrange all vegetables on large platter. kidney beans), rinsed, drained Add shallots; sauté until softened, about 2 teaspoons minced garlic Serve with hummus and pita bread. ½ cup fresh lemon juice 10 minutes. Add thyme, bay leaves, wine, 1 teaspoon minced fresh */ Available at Middle Eastern and natural ½ cup tahini* (sesame seed paste) clam juice, and cream; bring to boil. Reduce 1 teapoon ground cumin foods stores and some supermarkets. 3 garlic cloves, minced heat; simmer until mixture is reduced to 1 large egg, beaten to blend 1½ teaspoons 1 cup, about 10 minutes. Add mussels, cover, 1 tablespoon (or more) vegetable oil 2 tablespoons minced fresh thyme U . S . A . and simmer until mussels open, about Plain yogurt Fresh thyme leaves 7 minutes; discard any mussels that do not Purchased Major Grey grilled oysters and clams open. Using tongs, divide mussels among VEGETABLES Mix first 12 ingredients in large bowl to with lime butter bowls. Season broth with salt and pepper. 1 pound baby red-skinned potatoes Ladle broth over mussels. blend. Season to taste with salt and pepper. 2 large artichokes 6 SERVINGS Stir in egg. Form 3 tablespoons of mixture 3 lemon halves into 3-inch-diameter patty. Place on large 1 cup (2 sticks) butter 1 pound broccoli, cut into florets baking sheet. Repeat with remaining mix- 2 tablespoons fresh lime juice 1 head cauliflower, cut into florets ture. Refrigerate until firm, about 1 hour. 2 tablespoons grated lime peel ¾ pound green beans, trimmed Heat 1 tablespoon oil in heavy large 18 fresh oysters in shells, scrubbed 2 bunches baby carrots, peeled nonstick skillet over medium heat. Cook 18 fresh clams in shells, scrubbed Pita bread, cut into triangles vegetable patties in batches until golden, Melt butter in heavy small saucepan over adding more oil as necessary, about HUMMUS | Combine first 5 ingredients in low heat. Whisk in lime juice and lime peel. 4 minutes per side. Serve with yogurt processor; puree. If necessary, mix in Season with salt and pepper. DO AHEAD: and chutney. enough water to thin to consistency of Can be prepared 1 day ahead. Cover and thick mayonnaise. Mix in 2 tablespoons refrigerate. Before using, melt over low heat, minced thyme. Season with salt and whisking constantly. pepper. Transfer to bowl. Sprinkle with Preheat barbecue (medium-high heat). fresh thyme leaves. DO AHEAD: Can be Place shellfish on barbecue and grill until made 1 day ahead. Cover and chill. shells open, turning occasionally, about VEGETABLES | Steam potatoes until just 5 minutes (discard any that do not open). tender, about 25 minutes. Transfer to bowl. Transfer oysters and clams to platter. Drizzle Cut off stems of artichokes and rub cut with lime butter.

4 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 5 Starters Beverages MOROCCO IRELAND mint tea irish coffee FRANCE ENGLAND 6 SERVINGS In Morocco, this is usually 4 SERVINGS prepared in a special teapot. After the tea very special champagne victorian “eggnog” ½ cup chilled whipping cream cocktail brews a bit, some is poured back and forth 6 SERVINGS The English used to call this between the pot and an ornate tea glass, a 2 tablespoons Cointreau or other 8 SERVINGS version of the classic Christmas drink sack procedure that is said to improve the brew- orange liqueur posset. “Sack” referred to wines imported ing process. When ready, the tea is poured 1 tablespoon powdered sugar 2 ½-pint baskets fresh raspberries from Spain. “Posset”— from the Middle from a height of one to two feet into the ½ cup Irish cream liqueur 2 tablespoons sugar English poshet (of uncertain meaning)— is small glasses. ¼ cup Irish whiskey ½ cup plus 2 tablespoons raspberry a hot drink made of sweetened, special ¼ cup brandy liqueur milk and ale or wine. 4 tea bags of green tea 3 cups strong hot coffee ¼ cup Cognac or other brandy 1 cup packed fresh mint leaves 1 teaspoon grated orange peel 8 sugar cubes 2 cups whipping cream ¼ cup sugar 1 750-ml bottle chilled brut 1 cup half-and-half 3 cups boiling water Combine cream, Cointreau, and powdered Champagne 6 large egg yolks sugar in medium bowl. Beat until medium- Place tea bags, fresh mint leaves, and Fresh raspberries ½ cup sugar firm peaks form. DO AHEAD: Can be made Lemon peel strips 1 teaspoon ground sugar in teapot. Pour 3 cups boiling 4 hours ahead. Cover and refrigerate. 6 tablespoons dry sherry water over and stir to dissolve sugar. Pour 2 tablespoons Irish cream liqueur, Combine 2 baskets raspberries and Additional ground nutmeg Let steep 4 minutes and serve. 1 tablespoon whiskey, and 1 tablespoon 2 tablespoons sugar in medium bowl. Mash brandy into each of four 8- to 10-ounce coffee berries lightly with fork. Let stand 15 minutes. Bring cream and half-and-half to simmer mugs. Pour hot coffee over. Top each with Mix in liqueur and brandy. Pour into jar. in large saucepan. Whisk yolks and sugar FRANCE dollop of whipped cream. Sprinkle with Cover and let stand in dark cupboard 3 days. in large bowl to blend. Gradually whisk hot grated orange peel and serve immediately. Strain raspberry mixture, pressing on solids cream mixture into yolk mixture. Return mix- deluxe kir royale with spoon to extract as much liquid as pos- ture to same saucepan. Stir over medium- 4 SERVINGS sible. DO AHEAD: Can be made 1 month low heat until mixture thickens and leaves ahead. Cover and chill. path on back of spoon when finger is drawn 1¼ cups frozen unsweetened Place 1 sugar cube in each of eight across, about 4 minutes (do not boil). Strain blackberries (about 5 ounces), 6-ounce Champagne flutes. Pour 2 tablespoons into bowl. Stir in nutmeg. Cool slightly. thawed raspberry mixture over each sugar cube. DO AHEAD: Can be made 1 day ahead. 4 tablespoons crème de cassis Pour Champagne over to fill glasses. Garnish Cover and chill. If desired, rewarm over low (preferably imported) each with raspberries and lemon peel. heat, stirring occasionally, before continuing. 1 750-ml bottle chilled Champagne Divide warm or cold mixture among 6 cups or other sparkling wine or glasses. Stir 1 tablespoon sherry into Puree berries in processor. Press puree each. Sprinkle additional nutmeg over each through sieve into small bowl; discard and serve. seeds. Spoon 3 tablespoons berry puree and 1 tablespoon crème de cassis into each of 4 Champagne flutes. Fill each flute with Champagne and serve.

salsa verde

6 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 7 INDIA Bring broth, , carrots, and onion to boil Starters SOUPS in large pot. Add rice to soup and simmer lemon soup with until tender, about 30 minutes. Add chicken CHINA MEXICO garbanzo beans to soup and simmer until cooked through, about 10 minutes. Beat eggs and lemon 4 SERVINGS This light soup makes a lovely juice in small bowl until blended. Gradually hot and sour soup cilantro-lime soup first course. add egg mixture to soup, stirring constantly with ginger 4 SERVINGS until mixture forms ribbons. Simmer until 4 SERVINGS 6 cups canned chicken broth flavors blend, about 3 minutes. Season 4 cups canned low-salt chicken broth 2 tablespoons olive oil 1 15- to 16-ounce can garbanzo soup to taste with salt and pepper. 1½ ounces dried shiitake mushrooms 1 onion, chopped beans (chickpeas), rinsed, drained 5 tablespoons rice vinegar 2 garlic cloves, minced 6 garlic cloves, chopped 2 tablespoons cornstarch 1 tablespoon chili powder 1½ teaspoons ground HOLLAND 1½ tablespoons Oriental sesame oil 2 skinless boneless chicken breast ⅛ teaspoon cumin seeds 3 tablespoons minced peeled halves, cut into ¾-inch pieces 2 large eggs dutch farmer’s cheese soup fresh ginger 5 cups canned low-salt chicken broth ¼ cup fresh lemon juice 6 SERVINGS A crouton topped with melted 1 10.5-ounce package extra-firm 1 cup fresh or frozen corn kernels Pinch of cayenne pepper Gouda cheese is the delicious accent to an or firm tofu, cut into ¼-inch dice 1 cup chopped seeded tomatoes 2 tablespoons chopped fresh mint ½ bunch fresh cilantro sprigs, tied appealing meatless soup made of potatoes, 1 ounce bean thread noodles* or Combine broth, garbanzo beans, garlic, together with kitchen string cauliflower, carrots, and onion. angel hair pasta, broken in half turmeric, and cumin seeds in large sauce- ¼ cup chopped fresh cilantro 1 tablespoon soy sauce pan; bring to boil. Reduce heat and simmer ¼ cup (1/2 stick) butter ¼ cup fresh lime juice ½ teaspoon dried soup 15 minutes. Whisk eggs and lemon 1½ pounds russet potatoes, peeled, Sour cream Pinch of sugar juice in medium bowl until well blended. diced 1 1½-pound cauliflower, trimmed, Combine broth and mushrooms in bowl. Let Heat oil in heavy large saucepan over Gradually whisk 2 cups hot soup into egg cut into florets stand until mushrooms soften, about medium-high heat. Add onion and garlic; mixture. Return egg mixture to saucepan; 1 pound carrots, peeled, sliced 20 minutes. Remove mushrooms from broth sauté until slightly softened, about 3 stir over mediumlow heat until heated 1 large onion, chopped and squeeze dry over bowl with broth; minutes. Add chili powder; stir 1 minute. Add through, about 5 minutes (do not boil). 4 cups (or more) canned vegetable reserve broth. Discard mushroom stems; chicken; stir 2 minutes. Add broth, corn, Add cayenne pepper. Season with salt. broth thinly slice caps. Combine vinegar and tomatoes, and 1/2 bunch cilantro sprigs to Ladle soup into bowls. Sprinkle with mint 6 1-inch-thick French bread slices cornstarch in small bowl; stir to blend. saucepan; bring to boil. Reduce heat and and serve. 12 ounces Gouda cheese, wax Heat oil in large saucepan over high simmer until chicken is cooked through, removed, cheese sliced heat. Add ginger; sauté 30 seconds. Pour about 10 minutes. Discard cilantro sprigs. DO AHEAD: Can be made 1 day ahead. Chill. GREECE in reserved broth, leaving behind any sediment. Melt butter in heavy large Dutch oven over Bring to simmer before continuing. Bring to boil. Add tofu, noodles, soy sauce, lemon chicken soup medium-high heat. Add potatoes, cauliflow- Add chopped cilantro and lime juice red pepper, sugar, and mushrooms. Reduce er, carrots, and onion; sauté until onion is to soup. Season with salt and pepper. 4 MAIN-COURSE SERVINGS heat to medium-low, cover, and simmer golden brown, about 7 minutes. Add 4 cups Garnish with sour cream. 5 minutes. Add cornstarch mixture; stir until 9 cups canned low-salt chicken broth broth; bring to boil. Reduce heat; simmer slightly thickened, about 1 minute. 3 celery stalks, chopped until vegetables are tender, adding more */ Clear dried noodles also known as 2 large carrots, peeled, chopped broth if soup is too thick, about 30 minutes. cellophane or transparent noodles. 1 large onion, chopped Season to taste with salt and pepper. Available at Asian markets and in the ¾ cup long-grain white rice DO AHEAD: Can be prepared 1 day ahead. Asian section of some supermarkets. 1½ pounds skinless boneless chicken Cover and refrigerate. Bring to simmer thighs, cut into bite-size pieces before continuing. Preheat broiler. Transfer 3 large eggs, beaten to blend soup to large broilerproof bowl or individual ½ cup fresh lemon juice broilerproof soup bowls. Arrange bread

8 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 9 slices atop soup. Place cheese slices over, with seeds covering bread completely. Broil 6 inches 1 lime, cut into 6 wedges Starters Ssalad from heat source until cheese melts and is Heat oil in heavy large saucepan over medium golden, watching closely to avoid burning, heat. Add next 4 ingredients; stir until fragrant, Whisk soy sauce, vinegar, oil, and honey in about 2 minutes. Serve immediately. GREECE about 1 minute. Reduce heat to medium-low. large bowl until blended. Season to taste Stir in curry paste, , and chili paste. pasta salad with with salt and pepper. Steam broccoli florets THAILAND Add ½ cup coconut milk (scooped from thick shrimp and oliveS until crisp-tender, about 5 minutes. Cool. liquid at top of can). Stir until thick and Stir sesame seeds in heavy large skillet over 4 SERVINGS For a nice picnic, pack up spicy curry with fragrant, about 2 minutes. Add remaining medium heat until golden, about 5 minutes. this salad (chill it well first), some bread, chicken and sweet potato coconut milk, broth, fish sauce, and sugar; Transfer to small bowl; cool. and wine. 6 SERVINGS bring broth to boil. Keep warm. DO AHEAD: Mix broccoli and half of sesame seeds into Can be made 1 day ahead. Refrigerate until ¾ pound tomatoes, chopped dressing. Let marinate at room temperature 2 tablespoons vegetable oil cold, then cover and keep chilled. 1 large red bell pepper, seeded, at least 30 minutes or up to 2 hours, tossing 3 tablespoons chopped shallots Cook snow peas in large pot of boiling chopped occasionally. Transfer broccoli to platter. 3 garlic cloves, chopped salted water until bright green, about 20 ¼ pound feta cheese, crumbled Pour dressing over. Sprinkle with remaining 2 tablespoons minced lemongrass* seconds. Using strainer, remove peas from ½ cup olive oil sesame seeds. (from bottom 4 inches of about pot; rinse under cold water to cool. Place ½ cup chopped pitted black olives 3 stalks, tough outer leaves peas in medium bowl. Bring water in same pot (preferably brine-cured) INDIA discarded) back to boil. Add sweet potato and cook until ¼ cup fresh lemon juice 2 tablespoons minced peeled fresh tender, about 7 minutes. Using strainer, remove 2 tablespoons dry vermouth or dry potato, cucumber, and ginger sweet potato from pot and rinse under cold white wine tomato raita 2 tablespoons Thai yellow curry water to cool. Place in small bowl. 1 tablespoon dried thyme 6 SERVINGS Raita is a yogurt salad, paste* Bring water in same pot back to boil and 6 green onions, chopped an integral—and cool—part of an Indian 2 tablespoons curry powder cook noodles until just tender but still firm to 3 large garlic cloves, chopped meal. It can be prepared with raw and/or 1 teaspoon hot chili paste (such as bite, about 6 minutes. Drain; rinse under cold ¾ pound linguine, freshly cooked cooked vegetables (we use both here) or sambal oelek)* water to cool. Transfer to microwave-safe ¾ pound cooked bay shrimp with fruit. 2 13.5- to 14-ounce cans bowl. DO AHEAD: Can be made 1 hour ahead. Mix first 10 ingredients in large bowl. Add unsweetened coconut milk,* divided Let stand at room temperature. Bring broth 4 large red-skinned potatoes, linguine and shrimp and toss to blend. Sea- 5 cups low-salt chicken broth to simmer. Add chicken; simmer until chicken peeled, cut into ½-inch cubes son salad to taste with salt and pepper. 2½ tablespoons fish sauce (such as is cooked through, about 10 minutes. 2 tablespoons vegetable oil DO AHEAD: Can be prepared 30 minutes nam pla or nuoc nam)* Add sweet potato; stir to heat through, 1 large onion, finely chopped ahead. Let stand at room temperature. 2 teaspoons sugar about 1 minute. Heat noodles in microwave in 2 jalapeño chiles, seeded, chopped 3 cups snow peas, trimmed 30-second intervals to rewarm. Cut noodles 1 tablespoon seeds 2 cups ½-inch cubes peeled with scissors if too long. Divide noodles ASIA 1 tablespoon cumin seeds red-skinned sweet potato (yam; among bowls. Divide snow peas and hot sesame broccoli salad 3 cups low-fat (do not use nonfat) from about 1 large) soup among bowls. Scatter red onion, green plain yogurt 4 SERVINGS An easy side dish with a bit 1 pound dried rice vermicelli noodles onions, cilantro, and chiles over soup. 1 English hothouse cucumber, cut of Asian flavor. or rice stick noodles* Garnish with lime wedges and serve. into ½-inch cubes ¾ pound skinless boneless chicken 3 large tomatoes, seeded, cut into */ Available at some supermarkets, at 2 tablespoons soy sauce thighs, thinly sliced ½-inch pieces specialty foods stores and Asian markets, 2 tablespoons rice vinegar ½ cup thinly sliced red onion Fresh cilantro leaves and online from adrianascaravan.com. 2 tablespoons Oriental sesame oil ¼ cup thinly sliced green onions 2 tablespoons honey Cook potatoes in large pot of boiling salted ¼ cup chopped fresh cilantro 12 cups broccoli florets (from 2 large water until just tender, about 8 minutes. 3 red Thai bird chiles or 2 red bunches) Drain potatoes well. Transfer potatoes to jalapeño chiles, thinly sliced 1/2 cup sesame seeds large bowl and cool.

10 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 11 Heat vegetable oil in heavy medium MEDITERRANEAN CHINA processor; blend until smooth. skillet over high heat. Add chopped onion Pour dressing over salad and mix with and stir until beginning to brown, about lentil, garbanzo bean, chinese noodle and hands to blend well. DO AHEAD: Can be 4 minutes. Add chopped jalapeño chiles and and tomato salad chicken salad prepared 1 day ahead. Cover and refrigerate. stir until beginning to soften, about 1 minute. Line large platter with Napa cabbage 20 SERVINGS Store-bought roasted Add mustard seeds and cumin seeds and stir 4 SERVINGS leaves. Mound salad over and serve. chicken makes this rendition of a popular until aromatic, about 30 seconds. Immediately 2½ cups water salad a snap to prepare. It’s made spicy pour onion mixture over potatoes and stir to 1 cup lentils by combining chiles with linguine, green coat. Mix in low-fat yogurt, cucumber, and HUNGARY 2 large carrots, peeled, diced onions, snow peas, cilantro, and a peanut tomatoes. Season raita to taste with salt 1 dressing. kohlrabi coleslaw with and pepper. Cover tightly and refrigerate 1 15- to 16-ounce can garbanzo dressing until well chilled, at least 2 hours. DO AHEAD: beans (chickpeas), rinsed, drained SALAD Raita can be prepared up to 6 hours ahead. 4 SERVINGSS ½ basket cherry tomatoes, halved 2 pounds linguine Keep refrigerated. 1 cup chopped fresh parsley ¼ cup Oriental sesame oil 3 tablespoons white wine vinegar Garnish raita with fresh cilantro leaves 5 green onions, chopped 2 2½-pound roasted chickens, 1 tablespoon sweet Hungarian and serve. 4½ tablespoons olive oil skinned, boned, shredded paprika 2 tablespoons plus 1 teaspoon fresh 4 bunches green onions, sliced ½ cup olive oil MEXICO lemon juice 2 bunches fresh cilantro, chopped 2 teaspoons purchased cream-style 4 jalapeño chiles, seeded, deveined, white jicama and pineapple salad Combine 2½ cups water, lentils, diced carrots, minced ½ teaspoon sugar with cilantro vinaigrette and bay leaf in heavy medium saucepan. 1¼ pounds snow peas, stringed, thinly 2 large kohlrabi (leafy tops reserved), sliced lengthwise 4 SERVINGS Chopped cilantro in the Bring to boil. Reduce heat, cover, and simmer trimmed, peeled, cut into large dressing and whole leaves mixed with until lentils are just tender, about 25 minutes. pieces the spinach add a double dose of cilantro Drain; transfer to large bowl. Cool. DRESSING 1 large carrot, peeled, cut into 2-inch flavor to this salad. Mix all remaining ingredients into lentils. 1 cup soy sauce lengths Season to taste with salt and pepper. ½ cup creamy peanut butter (do not Combine vinegar and paprika in bowl. ⅓ cup vegetable oil DO AHEAD: Can be prepared 4 hours ahead. use old-fashioned style or freshly Whisk in oil. Mix in horseradish and sugar. 3 tablespoons white wine vinegar Cover and refrigerate. ground) 1 tablespoon minced ½ cup rice vinegar Season with salt and pepper. Using medium ¼ cup chopped fresh cilantro ½ cup Oriental sesame oil shredding disk, shred kohlrabi and carrot ¼ teaspoon ground cumin 2 tablespoons sugar in processor. Transfer vegetables to bowl. 1 6-ounce package baby spinach, Napa cabbage leaves Thinly slice enough kohlrabi leaves to make stems trimmed 1 cup; add to bowl. Toss with dressing. Let Cook linguine in large pot of boil- 1 small jicama, peeled, cut into SALAD | stand at least 30 minutes before serving. ing salted water until just tender but still 3-inch-long matchstick-size strips firm to bite. Drain. Rinse with cold water to 1 cup cubed fresh pineapple cool; drain well. Transfer to large bowl. Add ½ cup cilantro leaves sesame oil; toss to blend. Mix in chicken, Whisk first 5 ingredients in small bowl to blend. onions, cilantro, and chiles. Season with salt and pepper. Combine all Cook snow peas in medium saucepan of remaining ingredients in large bowl. Toss with boiling salted water until just crisp-tender, enough dressing to coat. Divide salad among about 1 minute. Drain. Rinse with cold water 4 plates. to cool; drain well. Mix into salad. DRESSING | Combine soy sauce, peanut butter, vinegar, sesame oil, and sugar in

12 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 13 U.S.A. Divide among plates. Slice chicken on di- Place eggplant in colander. Sprinkle with GERMANY agonal. Fan chicken atop greens. Drizzle with salt. Let stand 30 minutes to drain. Char bell chicken salad with remaining vinaigrette and serve. peppers over gas flame or under broiler until roast beef salad with greens, roasted potatoes, blackened on all sides. Wrap in paper bag cabbage and horseradish and shallots shallot and mustard and let stand 15 minutes. Peel, seed, and stem peppers. Cut into ½-inch pieces. Pat 2 MAIN-COURSE SERVINGS vinaigrette 4 SERVINGS Skinless, boneless chicken eggplant dry. Combine eggplant, zucchini, MAKES ABOUT 1/2 CUP 3 tablespoons prepared white breasts and mixed baby greens—the kind water, oil, garlic, and dried red pepper in horseradish sold pre-washed and ready to eat—have 1 large shallot, minced heavy medium saucepan. Bring to simmer 2 tablespoons plus 1 teaspoon become indispensable to the modern, 1 tablespoon Dijon mustard over medium heat. Add tomatoes and cook balsamic vinegar health-conscious cook on the go. Here 2 tablespoons balsamic vinegar until vegetables are almost tender, stirring 2¼ teaspoons Dijon mustard they’re paired in a salad that’s sure to ⅓ cup plus 2 tablespoons olive oil occasionally, about 15 minutes. Stir in roast- 6 tablespoons olive oil, divided please. (You could also pick up roasted 1½ tablespoons chopped fresh ed bell peppers and simmer until vegetables 4 cups finely shredded red cabbage chicken breasts at a local take-out shop thyme or 1½ teaspoons dried are very tender and almost all liquid has 6 ounces thinly sliced roast beef, if you’re really in a rush.) evaporated, about 35 minutes. Stir olives cut crosswise into strips Combine minced shallot and Dijon mustard into vegetable mixture. Season with salt and ROASTED VEGETABLES 1 cup coarsely grated peeled in small bowl. Whisk in balsamic vinegar. pepper. Cool to room temperature. 2 large russet potatoes, cut into Gradually whisk in olive oil. Add thyme. celery root (celeriac) DO AHEAD: Can be made 2 days ahead; chill. ½-inch cubes ½ cup thinly sliced red onion Season vinaigrette to taste with salt and Bring to room temperature before 8 large shallots, cut lengthwise ½ cup crumbled Roquefort cheese pepper. DO AHEAD: Can be prepared 1 day serving. Serve with pita bread. into ¼-inch-thick slices ahead. Cover and refrigerate. Bring to room Chopped fresh parsley 3 tablespoons olive oil temperature before using. Whisk first 3 ingredients in small bowl to CHICKEN AND SALAD blend. Gradually whisk in 5 tablespoons 12 cups mixed baby greens (about MOROCCO olive oil. 8 ounces) Heat remaining 1 tablespoon oil in large ½ cup all-purpose flour spicy eggplant, pepper, nonstick skillet over medium-high heat. 4 skinless boneless chicken breast and tomato salad Add cabbage and sauté just until wilted, about 3 minutes. Transfer to large bowl; cool halves 6 SERVINGS 1 tablespoon olive oil 1 1-pound eggplant, cut into ¾-inch completely. Shallot and pieces Mix roast beef, celery root, onion, 1 large red bell pepper cheese, and dressing into cabbage. ROASTED VEGETABLES | Preheat oven to 1 large green bell pepper Season with salt and pepper. Divide salad 450°F. Combine all ingredients in baking 2 medium zucchini, cut into ¾-inch between 2 plates. Sprinkle with parsley. pan. Season with salt and pepper. Stir to pieces coat. Bake until golden and cooked through, 1 cup water stirring occasionally, about 30 minutes. ¼ cup olive oil CHICKEN AND SALAD | Place greens in 2 garlic cloves, crushed large bowl and chill. Place flour in shallow ½ teaspoon dried crushed red pepper dish. Season with salt and pepper. Coat 2 large plum tomatoes, peeled, chicken with flour. Heat oil in heavy large seeded, diced skillet over mediumhigh heat. Add chicken 12 Kalamata olives or other black, and cook until cooked through, about 4 brine-cured olives, pitted minutes per side. Transfer to work surface. Warm pita bread, cut into triangles Add roasted vegetables to greens. Add ¼ cup vinaigrette and toss to coat.

14 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 15 MAIN COURSES SEAFOOD INDONESIA MEXICO clams in spicy grilled spiced sea bass FRANCE U.S.A. coconut-lime broth with fresh mango salsa 4 SERVINGS Complement this fragrant 6 SERVING Mango, red onion, jalapeños, sea bass, languedoc style super-hot shrimp creole dish with Asian noodles or steamed rice. and cilantro combine to make a zippy 2 SERVINGS The pink-skinned garlic from 4 SERVINGS Serve over rice—and keep complement to grilled sea bass. the village of Lautrec outside the city of a fire extinguisher nearby. Start with only 1 tablespoon vegetable oil Albi is highly regarded throughout France. 2 teaspoons Cajun and ½ tea- 5 large shallots, chopped SALSA The most pungent of all varieties, it is re- spoon dried crushed red pepper 1 tablespoon chopped peeled fresh 2 mangoes, peeled, pitted, chopped puted to keep for a year from the time it is flakes; then adjust as the mixture cooks. ginger 1 small red onion, chopped harvested. Garlic is shown off deliciously in 1 teaspoon ground turmeric 1 cup chopped fresh cilantro (about this simple—and typical—main course. 2 tablespoons vegetable oil ¼ teaspoon cumin seeds 1 large bunch) 6 ounces fresh mushrooms, chopped 2 pounds littleneck clams, scrubbed 2 green jalapeño chiles, seeded, 4 tablespoons extra-virgin olive oil, (about 2 cups) 1½ cups bottled clam juice minced divided 1 medium onion, chopped 1 cup canned unsweetened coconut ¼ cup fresh lime juice 2 8-ounce sea bass fillets or tuna 1 green bell pepper, chopped milk* 2 tablespoons olive oil steaks (1 inch thick) 8 large garlic cloves, chopped 1 cup diced canned tomatoes with 12 large garlic cloves, sliced 2 teaspoons to 2 tablespoons Cajun juices FISH 8 fresh thyme sprigs (left whole) (Creole) seasoning for seafood 1 jalapeño chile, seeded, chopped 6 6-ounce sea bass fillets (about 3 tablespoons fresh lemon juice ½ to 1½ teaspoons dried crushed 1 teaspoon grated lime peel 1 inch thick) Chopped fresh or green red pepper 3 tablespoons fresh lime juice Olive oil onion tops 1 28-ounce can crushed tomatoes 2 green onions, sliced Fresh lime juice with added puree Chili powder Heat 2 tablespoons oil in heavy large non- Heat 1 tablespoon vegetable oil in large 1 14½-ounce can stewed tomatoes stick skillet over medium-high heat. Season Dutch oven over medium heat. Add chopped (preferably Cajun style) SALSA | Combine all ingredients in bowl. fish with salt and pepper. Add to skillet and shallots and sauté until tender, about 3 minutes. 1 pound uncooked shrimp, shelled, Season with salt and pepper. sauté until just cooked through, turning Add 1 tablespoon ginger, 1 teaspoon deveined FISH | Place fish in single layer in baking occasionally, about 8 minutes. Transfer fish turmeric, and ¼ teaspoon cumin and stir dish. Brush both sides with oil and lime juice. to plates. Reduce heat to medium-low. Add 1 minute. Add clams, clam juice, coconut Heat oil in heavy large skillet over medium Sprinkle with chili powder. DO AHEAD: remaining 2 tablespoons oil, garlic, and heat. Add mushrooms, onion, green pepper, milk, tomatoes with their juices, jalapeño, Fish and salsa can be prepared 4 hours thyme and cook until garlic is golden brown, and garlic and sauté until onion is translucent, and lime peel and bring to boil. Cover and ahead. Cover separately and chill. stirring occasionally, about 4 minutes. Add about 5 minutes. Add Cajun seasoning and cook until clams open, about 7 minutes Prepare barbecue (medium-high heat) or lemon juice and simmer until liquid thickens crushed red pepper and stir 1 minute. Mix in (discard any that do not open). Stir in lime preheat broiler. Sprinkle fish with salt and slightly, about 1 minute. Season to taste with crushed tomatoes and stewed tomatoes juice. Season to taste with salt and pepper. grill or broil until just cooked through, about salt. Spoon sauce, garlic, and thyme over with their juices; simmer until sauce is thick, Transfer clams and sauce to bowl; sprinkle 4 minutes per side. Transfer to plates. Serve fish. Sprinkle with chives and serve. with green onions and serve. stirring occasionally, about 15 minutes. with salsa. Add shrimp and simmer until just cooked */ Coconut milk is available at Indian, through, about 5 minutes. Southeast Asian, and Latin American markets and many supermarkets.

16 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 17 JAPAN soften, about 3 minutes. Add green part of bok choy and baby corn and sprinkle with MAIN COURSES CHICKEN teriyaki salmon with salt. Stir-fry until bok choy is wilted and bok choy and baby corn corn is heated through, about 2 minutes. SRI LANKA ASIA Add sliced fresh and reserved 3

6 SERVINGS Lemongrass and ginger tablespoons teriyaki glaze and stir to coat. chicken curry garlic chicken bring new depth to the delicious glaze on Place salmon on plates. Spoon vegetables the fish. alongside and serve. 6 SERVINGS 4 SERVINGS

1 cup sake ⅔ cup chopped onion ½ cup distilled white vinegar ¾ cup soy sauce MIDDLE EAST 5 large garlic cloves ½ cup canned low-salt chicken broth ¼ cup sugar 2 tablespoons chopped peeled fresh 10 large garlic cloves, chopped 5 quarter-size slices fresh ginger baked whitefish with ginger 2½ tablespoons soy sauce 2 lemongrass stalks, sliced, or peel tomatoes and garlic 1 tablespoon curry powder ¼ teaspoon ground pepper from ½ lemon, cut into ½-inchwide 1 tablespoon ground cinnamon 4 skinless boneless chicken breast MAKES ABOUT 2 CUPS strips ¾ teaspoon dried crushed red pepper halves 6 6-ounce salmon fillets ½ cup chopped fresh cilantro, divided 2 teaspoons onion- seasoning 1 large bunch cilantro, chopped 2 tablespoons vegetable oil 12 chicken thighs mix (such as Mrs. Dash) 3 large garlic cloves, chopped 4 quarter-size slices fresh ginger, 2 tablespoons vegetable oil 1 tablespoon Oriental sesame oil 3 tomatoes, sliced peeled, minced 2 cups canned unsweetened coconut 3 large bay leaves 4 5- to 6-ounce whitefish or sea bass 1 2-pound head bok choy, cut into milk* Cooked white rice fillets ¾-inch-thick slices, white and 1 cup canned chicken broth ¼ cup olive oil green parts separated ½ teaspoon turmeric Whisk vinegar, chicken broth, garlic, soy 1 tablespoon paprika 1 15-ounce can baby corn, drained, Freshly cooked rice sauce, and pepper in small bowl to blend. 1 teaspoon instant chicken bouillon halved lengthwise Season chicken breast halves on both sides granules Blend first 6 ingredients and ¼ cup cilantro ½ cup thinly sliced fresh basil with seasoning mix. Heat oil in heavy large ½ teaspoon ground cumin in processor to paste, stopping frequently to skillet over medium-high heat. Add chicken Combine sake, soy sauce, sugar, ginger ½ teaspoon ground turmeric scrape down sides of bowl. Rub paste over and sauté until golden, about 4 minutes per slices, and lemongrass in heavy small sauce- ½ teaspoon ground pepper chicken. Heat oil in heavy large skillet over side. Pour vinegar mixture over chicken. Add pan. Bring to simmer, stirring to dissolve 3 cups (about) water medium-high heat. Add chicken and brown bay leaves. Reduce heat to low, cover skillet, sugar. Simmer teriyaki glaze 10 minutes to on all sides, about 6 minutes. Add coconut Spread cilantro evenly over bottom of heavy and simmer until chicken is just cooked blend flavors. DO AHEAD Can be prepared milk, broth, and turmeric. Reduce heat, Dutch oven. Sprinkle with garlic; arrange through, about 10 minutes. Using tongs, 1 day ahead. Cover and store at room tem- cover, and simmer until chicken is cooked tomatoes over. Set fish atop tomatoes. transfer chicken to plate. Boil pan juices perature. Strain. through, turning once, about 30 minutes. Whisk oil, paprika, bouillon granules, cumin, 2 minutes. Season to taste with salt. Spoon Preheat broiler. Arrange salmon skin Transfer chicken to plate. Boil liquid in skillet turmeric, and pepper to blend in small bowl. over chicken, discarding bay leaves. Serve side down on broiler pan. Reserve 3 table- until reduced to sauce consistency, about Pour over fish. Add enough water to pot to with rice. spoons teriyaki glaze for vegetables. Brush 4 minutes. Season with salt. Return chicken reach bottom of fish. Bring water to boil salmon generously with some of remaining to skillet, heat through. Sprinkle with over high heat. Cover pot, reduce heat to glaze. Broil without turning until cooked remaining ¼ cup cilantro. Serve over rice. medium-low, and simmer until fish is just through, about 8 minutes, brushing with */ Available in the Asian foods section of cooked through, about 10 minutes. glaze every 2 minutes. many supermarkets and at Asian markets. Using large spatula, transfer fish and Meanwhile, heat 2 tablespoons veg- vegetables to platter. Spoon some cooking etable oil in heavy large skillet over high liquid over and serve. heat. Add minced ginger and stir-fry until aromatic, about 30 seconds. Add white part of bok choy and stir-fry until beginning to

18 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 19 FRANCE ITALY JAMAICA turkey pins or toothpicks. DO AHEAD: Can be made up to 4 hours ahead. Cover provençal sautéed chicken chicken cacciatore guava-stuffed chicken and chill. Heat 1 tablespoon canola oil in each of with caramelized mango 4 SERVINGS 4 SERVINGS 2 heavy large skillets over medium heat. 6 SERVINGS Guava and sautéed mango Add 3 chicken breasts to each skillet. Cook 1 4½-pound chicken, cut into 8 1 3½-pound chicken, cut into 6 add subtle sweetness to this elegant chicken until brown, about 3 minutes per pieces pieces dish. Pair it with a crisp, dry white wine side. Transfer to plate. Transfer any juices 3 tablespoons olive oil ½ cup all-purpose flour with tropical fruit notes, like Pinot Gris. from 1 skillet into second skillet. Add wine 1 cup chopped salt pork (about 6 tablespoons olive oil, divided and broth to second skillet. Bring to boil. 2½ ounces) ¾ cup olive oil ¾ pound mushrooms, halved Add chicken breasts to wine mixture in 1 cup chopped onion ¼ cup fresh lemon juice 2 green bell peppers, diced skillet. Cover skillet; reduce heat to medium 1 28-ounce can diced peeled 6 garlic cloves, chopped 1 onion, chopped and simmer until chicken is cooked through, tomatoes with juices 3 tablespoons chopped fresh parsley 4 garlic cloves, chopped basting occasionally, about 10 minutes. 1 14½-ounce can low-salt chicken 2 tablespoons fresh thyme leaves 1 teaspoon (generous) dried Transfer chicken to work surface; let stand broth 6 large skinless boneless chicken 1 cup purchased marinara sauce 10 minutes. Meanwhile, melt butter in ¾ cup dry white wine breast halves ⅔ cup canned low-salt chicken broth another heavy large skillet over medium- 6 fresh thyme sprigs or 1 tablespoon 3 ounces cream cheese, room ½ cup dry Marsala high heat. Add mango slices and sauté dried temperature 3 tablespoons drained capers until brown, about 2 minutes per side. Slice 3 large garlic cloves, minced 2 tablespoons guava paste* (about Grated Parmesan cheese (optional) chicken diagonally into ½-inch-thick slices. 2 bay leaves 1½ ounces) Arrange chicken on platter. Boil juices in 1 cup drained Niçoise olives Season chicken with salt and pepper. Place 2½ ounces fresh spinach leaves, skillet until slightly thickened and sauce is ½ cup sliced fresh basil flour in plastic bag. Add chicken pieces and chopped (2 cups loosely packed) reduced to ¾ cup, about 3 minutes. Drizzle toss to coat completely. 2 tablespoons canola oil Season chicken with salt and pepper. Heat sauce over chicken and surround with Heat 3 tablespoons olive oil in heavy ½ cup dry white wine oil in heavy large Dutch oven over medium- mango. large skillet over medium-high heat. Add ½ cup low-salt chicken broth high heat. Working in batches, add chicken */ A firm block of concentrated fruit chicken pieces to skillet and sauté until 4 tablespoons (½ stick) butter and brown on all sides, about 5 minutes per available at some supermarkets, at Latin brown, about 4 minutes per side. Transfer 1 large mango, halved, pitted, peeled, batch. Transfer chicken to plate. Pour off markets, and at cubanfoodmarket.com. chicken to plate. Pour fat from skillet. Add cut into ½-inch-thick slices all but 2 tablespoons fat from Dutch oven. remaining 3 tablespoons olive oil to skillet. Add salt pork; sauté until golden, about 5 Add halved mushrooms, diced green bell Whisk first 5 ingredients in large bowl. Add minutes. Add onion and sauté until almost peppers, chopped onion, chopped garlic, chicken breasts; turn to coat. Cover chicken tender and golden, about 6 minutes. Add and oregano and sauté until onion is tender, breasts and chill 3 to 4 hours, turning tomatoes with their juices, broth, wine, about 10 minutes. Mix in marinara sauce, occasionally. thyme, garlic, and bay leaves and bring to chicken broth, Marsala, and capers. Return Whisk cream cheese and guava boil. Return chicken to Dutch oven. Cover chicken pieces to skillet, spooning sauce paste in medium bowl to blend. Stir in and simmer until chicken is cooked through, over. Bring sauce to boil. Reduce heat to spinach. Cover and chill to firm slightly, at about 20 minutes. medium-low. Cover skillet and simmer until least 2 hours. Transfer to pastry bag. Transfer chicken to large bowl. Add chicken is tender, about 20 minutes. Remove 1 chicken breast from marinade, olives to Dutch oven and boil until mixture Using tongs, transfer chicken to large scraping excess marinade back into bowl. is reduced to 3 cups, about 25 minutes. Mix platter. Boil sauce until slightly thickened, Insert small sharp knife into 1 side of chicken in basil. Return chicken to Dutch oven and about 5 minutes; spoon off fat. Spoon sauce breast, move knife in arc to create large stir until heated through, about 3 minutes. over chicken. Serve, passing Parmesan pocket, keeping opening about 1½ inches Transfer chicken to shallow serving bowl. separately, if desired. long. Repeat with remaining chicken. Pipe Spoon sauce over and serve. filling through openings in chicken breasts to fill pockets. Close openings with metal

20 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 21 ITALY Preheat oven to 325°F. Sauté in heavy MAIN COURSES BEEF large Dutch oven over high heat until brown marinated flank steak and crisp, about 8 minutes. Using slotted CHINA MEXICO spoon, transfer bacon to paper towels. 6 SERVINGS Season beef generously with salt and pep- per; coat with ⅓ cup flour, using all of flour. beef and broccoli stir-fry spiced beef with chiles and 4 large shallots, chopped Working in 3 batches, brown beef in same vegetables 2 tablespoons olive oil 4 SERVINGS pot over high heat, about 5 minutes per 2 tablespoons fresh lemon juice 4 SERVINGS batch. Transfer meat to large bowl. Add on- ¼ cup soy sauce 2 tablespoons dry red wine ions and carrots to same pot and sauté until ¼ cup dry sherry 1 tablespoon olive oil 1½ teaspoons dried thyme light brown, about 6 minutes. Add garlic and 1 tablespoon honey 1 pound ground beef 1 1½-pound flank steak, trimmed sauté 1 minute. Transfer vegetables to bowl 1 tablespoon (packed) chopped garlic 1 small onion, chopped Whisk first 5 ingredients to blend in with beef. 2 teaspoons grated orange peel 4 garlic cloves, minced 13x9x2-inch glass dish; season with pepper. Add 1 cup broth and Cognac to pot; boil 1 pound flank steak, cut diagonally 1 14¼-ounce can diced peeled Add steak and turn to coat. Marinate steak until reduced to glaze, scraping up browned across grain into thin strips tomatoes up to 2 hours at room temperature or cover bits, about 8 minutes. Return meat and 1 large head broccoli, cut into florets 12 ounces potatoes, peeled, diced and refrigerate up to 1 day, turning steak vegetables and their juices to pot. Add wine, 2 tablespoons vegetable oil 1 cup canned beef broth occasionally. Preheat broiler. Remove steak mushrooms, thyme, sugar, tomato paste, 1 tablespoon cornstarch 1 large carrot, diced from marinade. Broil steak to desired done- and 2 cups broth. Bring to boil, stirring occa- Cooked white rice 2 serrano chiles or small jalapeño ness, about 5 minutes per side for medium- sionally. Cover pot and place in oven. Cook chiles, minced Whisk first 5 ingredients in large bowl. Add rare. Transfer steak to platter. until beef is tender, about 1 hour 20 minutes. 2 teaspoons dried oregano meat; toss to coat. Cover and refrigerate at Ladle liquid from stew into large sauce- 2 teaspoons chili powder least 1 hour and up to 4 hours. pan. Spoon off fat. Boil liquid until reduced 1 teaspoon ground cumin FRANCE Blanch broccoli in large pot of boiling to 2¾ cups, about 40 minutes. Season with ½ teaspoon ground salted water 2 minutes. Drain. Rinse under beef bourguignon salt and pepper. Pour liquid back over beef cold water; drain well. Heat oil in heavy large skillet over medium and vegetables. DO AHEAD: Can be prepared 8 SERVINGS Heat oil in heavy large wok or skillet over heat. Add beef, onion, and garlic and sauté 1 day ahead. Cover and chill. high heat. Drain meat well, reserving mari- Rewarm over low heat before serving. until beef is cooked through, breaking up 8 ounces bacon, coarsely chopped nade. Add cornstarch to reserved marinade beef with back of spoon, about 10 minutes. 3 pounds well-trimmed boneless and mix until smooth; set aside. Add meat Add remaining ingredients and bring to beef chuck, cut into 1½-inch to wok and stir-fry until almost cooked boil. Reduce heat, cover, and simmer until cubes (from 7-bone chuck roast) through, about 2 minutes. Add broccoli and vegetables are tender, about 15 minutes. ⅓ cup all-purpose flour stir-fry until crisp-tender, about 2 minutes. Uncover, increase heat, and cook until liquid 1¼ pounds boiling onions, peeled Add reserved marinade mixture and boil thickens slightly, about 5 minutes. ¾ pound large carrots, cut into until sauce thickens and coats meat and 1-inch pieces broccoli, stirring constantly, about 12 large garlic cloves, peeled (left 2 minutes. Season to taste with salt and whole) pepper. Serve over rice. 3 cups canned beef broth, divided ½ cup Cognac or brandy 2 750-ml bottles red Burgundy wine 1¼ pounds mushrooms ⅓ cup chopped fresh thyme or 2 tablespoons dried 1 tablespoon dark brown sugar 1 tablespoon tomato paste

22 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 23 MAIN COURSES PORK SIDES VEGETABLES

BURMA pickled eggs Bring first 3 ingredients to CHINA Heat oil in heavy large skillet over medium a boil in a small saucepan, stirring to dissolve heat. Add beef, onion, and garlic and sauté COVER RECIPE honey. Let cool. Place eggs in a jar or bowl. chilled asparagus with until beef is cooked through, breaking up Burmese Red Pork Stew Pour soy brine over; add water just to cover sesame vinaigrette beef with back of spoon, about 10 minutes. eggs. Cover; chill overnight. Add remaining ingredients and bring to 8 SERVINGS 8 SERVINGS John Gorham, chef at Tasty n boil. Reduce heat, cover, and simmer until Sons in Portland, OR, knew he’d scored stew Whisk soy sauce, sesame oil, and chili 2 pounds asparagus, trimmed vegetables are tender, about 15 minutes. when his friends raved about the soulful oil in a medium bowl. Add pork shoulder and 2 tablespoons plus 2 teaspoons Uncover, increase heat, and cook until liquid dish of meltingly tender spiced pork and belly; toss to coat. Cover and chill, tossing Oriental sesame oil thickens slightly, about 5 minutes. briny pickled eggs he served them one occasionally, at least 6 hours or overnight. 1 tablespoon plus 1 teaspoon rice night. “The next morning, I made a pot Preheat oven to 275°. Heat vegetable oil vinegar of rice and thought, Wow, this combination ITALY in a large ovenproof skillet. Drain pork, 1 tablespoon plus 1 teaspoon soy would be such a great breakfast.” Indeed reserving marinade. Working in batches, sauce it is, no matter what time of day you eat it. mushrooms vittoria cook pork, turning occasionally, until 1 teaspoon sugar browned on all sides, about 4 minutes per 6 SERVINGS pickled eggs Sesame seeds, toasted batch. Transfer pork to a paper towel–lined 1 cup soy sauce 2 tablespoons (¼ stick) butter baking sheet. Spoon fat from surface of Cook asparagus in large skillet of boiling ¼ cup honey 2 tablespoons olive oil juices in skillet and discard. Return pork and salted water until just crisp-tender, about 1 whole star 6 large garlic cloves, flattened reserved marinade to pan. Add garlic, 4 minutes. Drain. Rinse with cold water 5 large hard-boiled eggs, peeled 1¼ pounds large mushrooms, ginger, and chili paste; set aside. and drain well. Pat dry with paper towels. halved or quartered if very large Stir sugar and ¼ cup water in a medium Arrange on platter. Mix sesame oil, rice stew 1 cup dry white wine saucepan over medium-low heat until sugar vinegar, soy sauce, and sugar in small bowl. ½ cup soy sauce Chopped Italian parsley dissolves. Increase heat to medium-high Season dressing to taste with salt and pepper. 2 Tbsp. toasted sesame oil and boil syrup, occasionally swirling and DO AHEAD: Asparagus and dressing can be 2 Tbsp. chili oil Melt butter with oil in heavy large skillet over brushing down side of pan with a wet pastry prepared 1 day ahead. Cover separately and 2 lb. pork shoulder (Boston butt), cut medium-high heat. Add garlic and sauté brush (do not stir), until deep amber in refrigerate. Spoon dressing over asparagus. into 1”–1½” cubes until beginning to brown, about 2 minutes. color. Pour caramel over pork mixture. Add Sprinkle with sesame seeds and serve. 1 lb. fresh pork belly, skin removed, Using slotted spoon, remove garlic and ½ cup water to saucepan; stir over medium cut into 1”–1½” cubes discard. Add mushrooms and sauté until heat to dissolve any remaining caramel. 1 Tbsp. vegetable oil brown and juices evaporate, about 15 minutes. Pour caramel water into skillet with pork. FRANCE 8 garlic cloves, chopped Add wine and simmer until reduced to glaze Stir to blend. Cover tightly; bake, stirring ¼ cup finely chopped peeled on mushrooms, stirring occasionally, about every 30 minutes, until pork is very tender, baby carrots with fresh ginger 10 minutes. Season mushrooms to taste about 1 hour 45 minutes. 4 SERVINGS 3 Tbsp. hot chili paste (such as with salt and pepper. Sprinkle with parsley Drain pickled eggs; halve or coarsely and serve. sambal oelek) 4 bunches baby carrots (each about chop. Spoon steamed rice into bowls. 1½ cups sugar 8 ounces), peeled, trimmed, Ladle stew over steamed rice Steamed white rice 3 inches of stems left intact ¼ cup chopped ¼ cup water 3 tablespoons minced fresh tarragon ingredient info: Look for chili oil and or 3 teaspoons dried, divided chili paste at better supermarkets and at 2 tablespoons (¼ stick) butter Asian markets. 1 tablespoon white wine vinegar 1 tablespoon honey

24 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 25 MEXICO and stir to coat with olive oil. Add vegetable broth and bring to boil, stirring occasionally. SIDES BREADS mexican corn Reduce heat, cover, and simmer until barley is tender, stirring occasionally, about 40 ITALY MOROCCO 4 SERVINGS minutes. Add corn and stir until heated through, about 5 minutes. Mix in sliced basil 3 tablespoons butter sage focaccia cumin flatbread and remaining green onions. Season to taste 1 10-ounce package frozen corn 8 SERVINGS This stylish bread, with its 6 SERVINGS This bread is thin, chewy, with salt and pepper and serve. kernels, thawed roots on the Ligurian coast of Italy, is on and fragrant with and citrus. 1 red bell pepper, chopped tables everywhere these days. It’s much 1 cup chopped zucchini MEXICO easier to make than you might think, 1⅓ cups warm water (105°F to 115°F) 1 envelope dry yeast 2 green onions, chopped spicy black beans with especially when you use frozen bread 1 jalapeño chile, seeded, chopped dough. 3 tablespoons extra-virgin olive oil ½ cup purchased salsa bell peppers and rice 1 tablespoon minced lemon peel 2 tablespoons chopped fresh cilantro 8 SERVINGS 1 1-pound loaf frozen bread dough, (yellow part only) thawed 2¼ teaspoons coarse salt Melt butter in heavy large skillet over medium- 1 tablespoon vegetable oil 6 tablespoons chopped fresh sage, 2 teaspoons ground cumin high heat. Add corn, red bell pepper, zucchini, 1 large onion, diced divided 3 cups bread flour green onions, and jalapeño and sauté until 1 cup chopped green bell pepper 3 tablespoons olive oil, divided 1 tablespoon cumin seeds vegetables are tender, about 5 minutes. 1 cup chopped red bell pepper ¾ cup coarsely grated Pecorino 1 tablespoon sesame seeds Mix in salsa and chopped cilantro. Stir until 3 large garlic cloves, chopped Romano cheese (about 2¼ ounces) heated through, about 1 minute. Season to 1 tablespoon ground cumin Fresh sage leaves Place warm water in bowl of heavy-duty taste with salt and pepper. 1 jalapeño chile, seeded, chopped mixer. Sprinkle yeast over and stir to combine. 1 teaspoon dried oregano Place dough in medium bowl. Add 3 table- Let stand 10 minutes. Add oil, lemon peel, 2 15- to 16-ounce cans black beans, spoons chopped fresh sage, 1 tablespoon salt, and ground cumin. Using dough SIDES B eans & Grains drained olive oil, and generous amount of ground hook attachment, gradually beat in flour. 2 cups canned crushed tomatoes pepper. Knead in bowl to incorporate. Let Continue beating 5 minutes. Turn out dough MIDDLE EAST with added puree dough rest 10 minutes. Press out dough onto lightly floured work surface and knead ¼ cup orange juice on generously floured surface to 12x9-inch until smooth dough forms, about 2 minutes barley, corn, red pepper, 1½ teaspoons hot pepper sauce oval. Transfer dough to ungreased baking (dough will be very soft). Lightly oil large and green onion pilaf (such as Tabasco) sheet. Brush dough with 1 tablespoon olive bowl. Add dough; turn to coat. Cover with 1⅓ cups raw rice, cooked oil. Let dough rise in warm draft-free area 6 SERVINGS plastic and let rise in warm draft-free area 30 minutes. Preheat oven to 425°F. Lightly until doubled in volume, about 1 hour. Pre- Heat oil in heavy large skillet over medium- 1 tablespoon olive oil dimple dough all over with fingertips. Brush heat oven to 400°F. Line 12x18-inch baking high heat. Add onion, bell peppers, garlic, 1 large red bell pepper, chopped with remaining 1 tablespoon olive oil. Bake sheet with heavy-duty foil. Brush foil with cumin, jalapeño, and oregano; sauté until 2 bunches green onions, chopped, 10 minutes. Sprinkle dough with remaining oil. Place dough on sheet. Using fingertips, vegetables begin to soften, about 8 minutes. divided 3 tablespoons chopped fresh sage, then press out dough, covering pan completely Mash ½ cup beans. Add mashed beans, whole 1½ cups pearl barley grated Romano cheese. Bake bread until edges (dough will be very thin). Sprinkle with cumin beans, tomatoes, orange juice, and hot pepper 2 14½-ounce cans vegetable broth are brown, about 7 minutes longer. Serve seeds and sesame seeds. Bake until golden, sauce to skillet. Bring to boil, stirring frequently. or chicken broth bread hot, warm, or at room temperature; about 30 minutes. Loosen bread from foil. Reduce heat, cover, and simmer 15 minutes. 2 cups frozen corn garnish with fresh sage leaves. Serve warm or at room temperature. Uncover and simmer until reduced to thick ½ cup sliced fresh basil sauce consistency, stirring occasionally, about Heat oil in heavy medium saucepan over 15 minutes. Season with salt and pepper. medium-high heat. Add chopped bell Mound rice in center of platter. Spoon pepper and half of green onions and sauté black bean mixture over. until tender, about 5 minutes. Add barley

26 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 27 U.S.A. 2 cups plus 4 tablespoons (about) unbleached all-purpose flour SIDES CONDIMENTS cheddar cornmeal muffins ½ cup coarsely chopped pitted brine cured MEXICO GERMANY MAKES 12 olives (such as Kalamata) 1 cup all-purpose flour nopalito salsa fresh horseradish Add enough hot water to porcini soaking 1 cup white cornmeal MAKES ABOUT 2¼ CUPS This unusual salsa with beets liquid to measure ¾ cup if necessary. Heat 1 tablespoon baking powder calls for canned or bottled nopalitos, MAKES ABOUT 2 CUPS A tangy liquid in small saucepan to 105°F to 115°F. 1 teaspoon salt the stems of the prickly pear cactus. that’s terrific with roast beef or corned Pour into processor. Sprinkle yeast over. ½ teaspoon baking soda Available in the Mexican section of many beef. It also adds zip to Thousand Island Let stand until yeast dissolves, about 12 ¼ teaspoon cayenne pepper supermarkets, they’re sometimes labeled dressing and is perfect alongside gefilte minutes. Add oil, 1 teaspoon salt, and 1 1 cup buttermilk natural tender cactus. If you cannot find fish at Passover. teaspoon . Process 3 seconds. Add 6 tablespoons unsalted butter, nopalitos at your local market, simply 2 cups plus 2 tablespoons flour and process melted, cooled slightly substitute cooked green beans. Use this 2 cups ½-inch pieces peeled until moist clumps form, adding more flour if 1 large egg tasty salsa as you would any other—with horseradish root (about 12 ounces necessary. Mix in olives, using 4 on/off turns. 1 cup grated cheddar cheese meats, chips, and tacos. before peeling) Turn out dough into large bowl. Add porcini ¾ cup distilled white vinegar Preheat oven to 425°F. Line twelve ⅓-cup and knead until mixed in (dough will be firm 1⅓ cups canned or bottled nopalitos, ½ cup finely chopped peeled raw beet muffin cups with paper or foil liners. Stir first and sticky). Generously flour heavy large rinsed, drained, diced (about one ⅓ cup sugar 6 ingredients in large bowl to blend. Whisk baking sheet. Turn out dough onto sheet. 11-ounce jar) or 1⅓ cups diced ½ teaspoon coarse salt buttermilk, butter, and egg in medium bowl Using floured hands, press out dough to cooked green beans to blend. Add to dry ingredients and stir just irregular 13x9-inch rectangle. Sprinkle ¾ cup diced peeled jicama Using processor fitted with shredder until combined. Fold in grated cheddar dough with remaining 1 teaspoon salt and 2 small tomatoes, diced attachment, shred horseradish. Transfer cheese. Divide batter equally among prepared 1 teaspoon rosemary. Cover baking sheet with ⅓ cup diced onion horseradish to medium bowl. Fit processor muffin cups. Bake muffins until tops are plastic wrap. Let dough rise in warm draft- ¼ cup chopped fresh cilantro with metal blade. Return horseradish to golden and tester inserted into center free area until puffy, about 1 hour. Preheat 3 tablespoons red wine vinegar work bowl. Add next 3 ingredients. Process comes out clean, about 20 minutes. Cool in oven to 400°F. Bake bread until crusty, about 1 tablespoon olive oil until almost smooth, scraping down sides pan on rack 10 minutes. Serve warm or at 25 minutes. Serve warm or at room temperature. 1 serrano chile or small jalapeño of bowl occasionally, about 5 minutes. Mix room temperature. chile, minced in salt. Place horseradish in glass jar. Cover re constituted dried porcini 1 garlic , minced tightly; chill at least 1 day and up to 10 days. Here’s how to reconstitute the dried ITALY Combine all ingredients in medium bowl. porcini mushrooms in this recipe. Season to taste with salt and pepper. Cover porcini, olive, and 1 ounce dried porcini mushrooms and refrigerate until well chilled, about rosemary focaccia 1 cup hot water 2 hours. DO AHEAD: Can be prepared up to 8 SERVINGS 6 hours ahead of time. Keep refrigerated. Combine porcini and water in medium bowl. 1 ounce dried porcini mushrooms, Let stand until porcini soften, about 40 reconstituted in 1 cup hot water minutes. Pour mixture into strainer set over (see recipe) small bowl. Press porcini to release excess 1 envelope dry yeast liquid. Coarsely chop porcini. Pour soaking ¼ cup olive oil liquid into measuring cup, leaving any 2 teaspoons coarse salt, divided sediment behind; reserve soaking liquid. 2 teaspoons chopped fresh rosemary, divided

28 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 29 FRANCE 1 cup purchased chocolate sauce, U.S.A. DESSERTS FRUIT warmed double-berry preserves Toasted sweetened coconut fruit with cassis-spiked U.S.A. lemon curd sauce MAKES 2 CUPS The fresh berries at the Place 1 scoop ice cream in each of open-air markets of Nice inspired this 4 dessert bowls. Place bowls in freezer. Melt 4 SERVINGS There’s no easier dessert simple recipe. The wide surface of a apple-cranberry crisp butter in heavy large skillet over medium than fresh fruit. But for something a little large skillet reduces the cooking time, 6 SERVINGS heat. Add bananas; sauté until just begin- more spirited, top it with some store- which helps keep the fruit flavor at its ning to soften, about 3 minutes. Spoon bought lemon curd lightened with yogurt 1½ pounds tart green apples, peeled, peak. bananas over ice cream. Top with chocolate and flavored with crème de cassis. cored, cut into ¾-inch pieces sauce and coconut. 2 1-pint baskets strawberries, hulled, 3 cups fresh or frozen cranberries ½ cup purchased lemon curd diced ⅔ cup sugar 2 tablespoons crème de cassis 1 ½-pint basket fresh raspberries 4 tablespoons all-purpose flour, MOROCCO (black currant-flavored liqueur) or 1½ cups frozen unsweetened, divided ½ cup plain yogurt, crème fraîche, thawed 1 teaspoon ground cinnamon perfumed oranges or sour cream (not low-fat or ¾ cup sugar ½ teaspoon ground nutmeg 6 SERVINGS Orange blossom water non fat) ¾ cup old-fashioned rolled oats provides the “perfume” in this simple 3 oranges, peel and white pith Combine all ingredients in heavy large skillet. 2 tablespoons firmly packed golden dessert. removed, fruit sliced, slices Stir over low heat until sugar dissolves. brown sugar quartered Increase heat and boil until preserves are very 3 tablespoons butter, cut into pieces, 6 navel oranges 1 1-pint basket strawberries, hulled, thick, stirring frequently, about 10 minutes. room temperature ⅓ cup honey halved Spoon into small bowl. Cover and refrigerate. Vanilla frozen yogurt ¼ cup orange juice Fresh mint sprigs DO AHEAD: Can be prepared 1 week ahead. 1 tablespoon orange blossom water* Keep refrigerated. Preheat oven to 375°F. Toss apples, cranberries, 1 teaspoon ground cinnamon Whisk lemon curd and crème de cassis in ⅔ cup sugar, 2 tablespoons flour, cinnamon, Mint sprigs (optional) small bowl to blend. Stir in yogurt. and nutmeg to blend in large bowl. Transfer DO AHEAD: Sauce can be prepared 2 days MEXICO to 8x8x2-inch glass baking dish. Let stand Using small sharp knife, cut peel and white pith ahead. Cover and refrigerate. Combine 15 minutes. Combine oats, brown sugar, and from all oranges. Slice oranges into thin rounds. oranges and strawberries in medium bowl. remaining 2 tablespoons flour in medium Arrange orange slices in shallow glass baking DO AHEAD: Can be prepared 6 hours ahead. dish. Stir honey, orange juice, and orange MAKES ABOUT 5 CUPS Offer this fresh bowl. Add butter and stir until moist clumps Cover fruit and refrigerate. Spoon fruit into blossom water in heavy small saucepan over salsa with tortilla chips as an appetizer. form. Sprinkle topping over filling. Bake until balloon glasses. Spoon lemon curd sauce topping is golden brown and filling bubbles, medium heat until honey melts. Pour honey over. Garnish with mint sprigs and serve. 2¼ pounds plum tomatoes, seeded, about 1 hour. Cool slightly. Serve warm or at mixture over orange slices. Refrigerate at least finely chopped room temperature with frozen yogurt. 1 hour and up to 4 hours, basting orange slices occasionally. 1 large onion, finely chopped ¾ cup chopped fresh cilantro Arrange orange slices decoratively on 5 garlic cloves, minced CARIBBEAN large serving platter. Spoon honey sauce over. 3 jalapeño chiles, seeded, minced Sprinkle with ground cinnamon. Garnish orange 3 tablespoons fresh lime juice tropical banana sundaes slices with mint sprigs, if desired. 4 SERVINGS */ Sometimes called orange flower water, this Combine all ingredients in bowl. Season extract is available at most liquor stores and in with salt and pepper. Cover and chill at least Vanilla ice cream or frozen yogurt the liquor section of some supermarkets. 1 hour and up to 4 hours before serving. 3 tablespoons unsalted butter 4 ripe but firm bananas, peeled, thickly sliced on diagonal

30 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 31 Transfer to rack. Gently cut around pan CAKE | Combine first 3 ingredients in DESSERTS CAKES sides to loosen crust. Place hot cheesecake medium bowl. Let stand 15 minutes. Combine directly in refrigerator; chill overnight. ¼ cup warm water and pinch of sugar in SPAIN U.S.A. Release pan sides from cake. Transfer cake bowl. Sprinkle yeast over; stir to dissolve. to platter and serve. Let stand 10 minutes. Meanwhile, in large flourless sour cream cheesecake mixer bowl fitted with dough hook, beat 6 lemon-almond cake FRANCE. tablespoons butter, ¾ cup sugar, yolks, peel, 12 SERVINGS This smooth, creamy vanilla, almond extract, and salt until well 8 SERVINGS Almond and citrus trees cheesecake is a big, old-fashioned crowd blended. Add yeast mixture, milk, and 1 cup cover Majorca’s landscape, so it’s no kirsch and dried cherry pleaser. Make it a day before, because it flour and beat until smooth. Beat in dried surprise that this cake, called gató, is kugelhupf needs to chill in the refrigerator overnight. and their soaking liquid. Gradually offered in restaurants all over Palma. It is 10 TO 12 SERVINGS Orchards cover the add remaining 2½ cups flour and beat until usually topped with homemade almond CRUST landscape of Alsace and Lorraine, sup- very soft dough forms, about 6 minutes. Let ice cream or ice, but purchased almond 2 cups graham cracker crumbs plying the fruit for one of the area’s most stand 15 minutes. Butter 12-cup kugelhupf ice cream can also be used. ½ cup walnuts (about 2 ounces) important products: caux-de-vie, or fruit or Bundt pan with 2 tablespoons butter. Add ¼ cup packed golden brown sugar brandies. Kirsch, made from cherries almonds; tilt pan to coat bottom and sides. 1⅓ cups blanched slivered almonds 2 teapoons ground cinnamon and their pits, is the most common. It is Spoon dough into pan. Cover with plastic 8 tablespoons sugar, divided 7 tablespoons butter, melted often used to soak this traditional Alsatian 4 large eggs, separated and towel. Let dough rise in warm place until breakfast bread. 5 teaspoons packed grated lemon peel FILLING within 1 inch of top of pan, about 2½ hours. 3 8-ounce packages cream cheese, Preheat oven to 350°F. Bake kugelhupf until ½ teaspoon ground cinnamon CAKE room temperature tester inserted into center comes out clean, Pinch of salt 1 cup dried tart cherries 1 cup sugar about 35 minutes. Let stand 10 minutes. ½ cup golden raisins Preheat oven to 375°F. Butter and flour 9-inch Pinch of salt Turn out onto rack; cool completely. 4 tablespoons kirsch (clear cherry diameter cake pan with 1½-inch high sides. 1 16-ounce container sour cream brandy) Line bottom of pan with waxed paper. Finely 2 teaspoons grated orange peel GLAZE | Combine sugar and kirsch in bowl. ¼ cup warm water (105°F to 115°F) grind almonds with 2 tablespoons sugar in 1 teaspoon vanilla extract Add milk; stir. Spoon over kugelhupf. Pinch of sugar processor. Combine yolks, 2 tablespoons 3 large eggs sugar, lemon peel, cinnamon, and salt in 2 envelopes dry yeast medium bowl. Using electric mixer, beat CRUST | Preheat oven to 350°F. Wrap out- 8 tablespoons (1 stick) unsalted until thick and smooth, about 2 minutes. side of 9-inch-diameter springform pan with butter, room temperature, divided Stir in almond mixture. Using clean beaters, 2¾-inch-high sides with foil. Finely grind ¾ cup sugar beat egg whites in large bowl until soft peaks cracker crumbs, nuts, sugar, and cinnamon 4 large egg yolks form. Gradually add 4 tablespoons sugar, in processor. Add butter and process until 1 tablespoon grated lemon peel beating until stiff but not dry. Fold large moist crumbs form. Press crust onto bottom 2 teaspoons vanilla extract spoonful of whites into almond mixture. and 2¼ inches up sides of pan. Bake crust 1 teaspoon almond extract Gently fold in remaining whites. Transfer until beginning to brown, about 15 minutes. 1 teaspoon salt batter to pan. Bake until tester inserted into Cool. Maintain oven temperature. ¾ cup lukewarm milk center comes out clean, about 35 minutes. 3½ cups all-purpose flour, divided Cool in pan on rack. Turn out onto platter. FILLING | Blend cream cheese, sugar, and 1 cup almonds, toasted, finely Remove waxed paper. salt in processor until smooth, stopping chopped occasionally to scrape down sides. Add sour cream, orange peel, and vanilla; process GLAZE until well blended. Add eggs; blend until 1 cup powdered sugar combined. Pour into crust. Bake until center 2 tablespoons kirsch no longer moves when pan is shaken and 2 teaspoons milk edges puff slightly, about 1 hour 5 minutes.

32 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 33 pitted, thinly sliced DESSERTS TARTS & PASTRIES ⅓ cup plus 2 tablespoons sugar DESSERTS COOKIES 1 tablespoon fresh lemon juice MOROCCO Position rack in center of oven and 1 egg, beaten to blend MIDDLE EAST preheat to 400°F. Roll out 1 pastry rectangle Vanilla Crème Fraîche orange blossom on lightly floured surface to 13x15-inch (see recipe) orange walnut cookies rectangle. Trim to 12-inch square. Cut into almond pastries Mix flour, 1/4 cup sugar, and salt in a proces- MAKES ABOUT 24 Try the more traditional sixteen 3-inch squares. Place 1 teaspoon MAKES 32 Because of their crescent sor. Add butter, using on/off pulses, process orange flower water or rose water instead filling ½ inch from 1 corner of 1 pastry square. shape, these tender, filled pastries are until mixture resembles coarse meal. Add of the orange peel and juice concentrate Beginning at same corner, roll corner of called “gazelle horns” in Morocco. They water by tablespoonfuls and process just to flavor these crispy cookies. dough tightly over filling and continue have an almond paste center and are until moist clumps form. Gather dough into rolling as for jellyroll. Pinch ends firmly to lightly scented with orange blossom ball. Flatten into disk. Wrap in plastic and ½ cup (1 stick) chilled unsalted butter seal in filling. Gently shape into crescent. or margarine, cut into pieces water, an ingredient often used in chill at least 1 hour. DO AHEAD: Can be made Place crescent on large baking sheet. Repeat Middle Eastern cooking. 1 day ahead. Keep chilled. Let soften slightly ¾ cup sugar with remaining dough squares and filling. before rolling. 1 tablespoon frozen orange juice PASTRY Roll, cut, fill, and shape remaining pastry Preheat oven to 375°F. Roll out dough concentrate, thawed 2 cups all-purpose flour rectangle. Bake until golden brown, about on lightly floured parchment paper to 1½ teaspoons grated orange peel ¼ teaspoon salt 20 minutes. Cool slightly. ¼-inch-thick round. Trim dough to 14-inch ½ teaspoon vanilla extract 1 cup (2 sticks) chilled unsalted While pastries are still warm, brush round. Transfer parchment with dough to 1½ cups self-rising flour butter, cut into small pieces lightly with remaining 2 tablespoons orange large baking sheet. Mash ½ cup raspberries 24 walnut halves (about) ¼ cup (about) ice water blossom water. Turn pastries 1 at a time in in large bowl. Add remaining raspberries, Preheat oven to 325°F. Grease heavy large FILLING powdered sugar to coat. Transfer to rack nectarines, ⅓ cup sugar, and lemon juice; baking sheet. Blend butter in processor until ½ cup blanched almonds, toasted and cool completely. DO AHEAD: Can be toss to coat. Spoon mixture into center of smooth. Add sugar and process until fluffy. Mix 1 7-ounce package almond paste made 1 day ahead. Store in airtight container dough, leaving 3-inch border. Sprinkle fruit in orange concentrate, orange peel, and vanilla. ¼ cup unsalted butter, room at room temperature. with 2 tablespoons sugar. Fold border over Add flour and process just until dough comes temperature */ Sometimes called orange flower water, this fruit, pinching to seal any cracks. Brush together, scraping down sides of work bowl 2 tablespoons sugar extract is available at most liquor stores and dough with some of beaten egg. occasionally. 1 large egg in the liquor section of some supermarkets. Bake crostata until pastry is golden Form 1 rounded tablespoon of dough into 3 tablespoons orange blossom brown and filling bubbles, about 35 minutes. ball. Place on prepared sheet; flatten to 2-inch water,* divided ITALY Transfer baking sheet to rack and cool round. Repeat with remaining dough. Press ½ cup powdered sugart nectarine and raspberry crostata slightly. 1 walnut half firmly onto each round. Bake PASTRY | Combine flour and salt in large crostata with vanilla Serve crostata warm or at room tem- cookies until just beginning to color, about 12 bowl. Add butter and rub with fingertips crème fraîche perature with Vanilla Crème Fraîche. minutes. Transfer cookies to racks and cool. until mixture resembles coarse meal. Add DO AHEAD :Can be made 2 days ahead. Store in enough ice water by tablespoonfuls just 8 SERVINGS This Italian-style, free-form vanilla crème fraîche airtight container at room temperature. to bind dough, tossing mixture with fork. tart has buttery pastry and lots of MAKES ABOUT 1 CUP Divide dough into 2 pieces. Lightly dust fresh fruit. 1 8-ounce container crème fraîche dough with flour and flatten each piece into or sour cream 2 cups all-purpose flour rectangle. Wrap in plastic and refrigerate at ½ vanilla bean, split lengthwise ¼ cup sugar least 1 hour. 4½ teaspoons sugar ½ teaspoon salt FILLING | Finely grind almonds in processor. 1 cup (2 sticks) chilled unsalted Place crème fraîche in medium bowl. Scrape Add almond paste, butter, 2 tablespoons butter seeds from vanilla bean into crème fraîche. sugar, egg, and 1 tablespoon orange blossom 2 tablespoons (about) ice water Stir in sugar. Cover; refrigerate 1 hour. DO water. Process until smooth. Transfer to 1 ½-pint basket raspberries AHEAD Can be prepared 3 days ahead. Keep small bowl and refrigerate 1 hour. 4 nectarines (about 1¼ pounds), refrigerated. 34 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 35 FRANCE 1 teaspoon vanilla extract CHINA U.S.A. ¾ cup plus 2 tablespoons all-purpose almond-chocolate macaroons flour ginger almond wafers no-fail chocolate chippers ¾ teaspoon baking powder MAKES ABOUT 2 DOZEN . MAKES 25 ¾ teaspoon ground cinnamon MAKES ABOUT 26 2 cups (about 9½ ounces) whole ¼ teaspoon (generous) salt 1½ cups powdered sugar 2 cups old-fashioned rolled oats almonds, toasted ⅓ cup raisins 1¼ cups all-purpose flour 1¾ cups all-purpose flour 1 cup sugar ⅓ cup whole almonds, toasted ½ cup (1 stick) chilled unsalted butter, 1 teaspoon baking soda ¼ teaspoon ground cinnamon Preheat oven to 375°F. Lightly grease heavy diced ½ teaspoon salt ⅛ teaspoon salt large baking sheet. Using hand-held electric 1 tablespoon minced peeled fresh ½ cup (1 stick) butter, room 1 large egg mixer, beat egg and sugar in medium bowl ginger temperature 1 large egg white until very thick and fluffy, about 2 minutes. 1 tablespoon ground ginger 1 cup (packed) golden brown sugar ¼ teaspoon almond extract Beat in brandy and vanilla. Sift flour, baking ½ teaspoon ground cinnamon ½ cup sugar ¾ cup finely chopped bittersweet powder, cinnamon, and salt into egg mixture ½ teaspoon salt 2 large eggs (not unsweetened) or semisweet and blend well. Mix in raisins and almonds. ¾ cup whole almonds, toasted 1 teaspoon vanilla extract chocolate Spoon dough onto prepared sheet to form 3 tablespoons whipping cream 1 cup chopped walnuts 3 tablespoons chopped crystallized 1 11.5-ounce package (about 2 cups) Position rack in center of oven and preheat 10- to 11-inch strip. Using moistened finger- ginger milk chocolate chips to 350°F. Line 2 heavy large baking sheets tips, shape dough into neat 11-inch-long by Powdered sugar with foil. Butter foil and dust with flour. 21/2- inch-wide log. Preheat oven to 375°F. Finely grind oats in Finely grind almonds, sugar, cinnamon, and Bake until log just begins to brown and Preheat oven to 325°F. Line 2 heavy large processor. Add flour, baking soda, and salt salt in processor. Add egg, egg white, and feels firm to touch, about 20 minutes. Cool baking sheets with parchment paper. and blend 5 seconds. almond extract and process until mixture cookie log on sheet 15 minutes. Maintain Combine first 7 ingredients in processor and Beat butter and both sugars in large holds together. Transfer to bowl. Stir in oven temperature. blend using on/off turns until mixture re- bowl until well blended. Beat in eggs and chocolate. Transfer cookie log to work surface. sembles coarse meal. Add almonds, cream, vanilla. Mix in dry ingredients. Mix in walnuts Using moistened hands, roll mixture into Using serrated knife, cut crosswise into and crystallized ginger and process just and chocolate chips. 1-inch balls and place on prepared sheets. ½-inch-wide slices. Arrange slices on same until moist clumps form. Shape dough into For each cookie, form 2 rounded Flatten to ⅓-inch-thick rounds. Bake macaroons baking sheet. Bake 10 minutes. Turn slices 1¼-inch-diameter balls. Place on prepared tablespoons dough into ball and place on until tops puff and centers are still soft, over. Bake until beginning to color, about sheets. Moisten bottom of glass; dip into ungreased baking sheet; flatten slightly. about 12 minutes. Transfer to rack and cool 8 minutes longer. Cool cookies completely powdered sugar and press each dough ball Bake until edges are golden brown, about 12 completely. Store in airtight container at on baking sheet (cookies will become very to ¼-inch thickness. minutes. Cool on sheets 5 minutes. Transfer room temperature. DO AHEAD: Can be crisp). DO AHEAD: Can be prepared 1 week Bake cookies until brown on bottom to racks; cool completely. prepared 3 days ahead. ahead. Store in airtight container at room and at edges, about 28 minutes. Transfer temperature. cookies to rack and cool. Store airtight at ITALY room temperature. cinnamon-raisin biscotti MAKES ABOUT 2 DOZEN These crisp, low- fat cookies are just right for dipping into dessert wine or cappuccino.

1 large egg ½ cup sugar 1 tablespoon brandy

36 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 37 Double-Berry Preserves, 30 Guava-Stuffed Chicken with Caramelized INDEX Fresh Horseradish with Beets, 29 Mango, 21 Almond-Chocolate Macaroons, 36 Very Special Champagne Cocktail, 6 Nopalito Salsa, 29 Horseradish, Fresh, with Beets, 29 Appetizers Victorian “Eggnog,” 6 Pico de Gallo, 30 Hot and Sour Soup with Ginger, 8 Artichokes with Goat Cheese, 2 Biscotti, Cinnamon-Raisin, 36 Cookies Hummus, Red Pepper, 1 Bruschetta with Olive Paste, Peppers, Black Beans, Spicy, with Bell Peppers Almond-Chocolate Macaroons, 36 and Goat Cheese, 3 and Rice, 26 Cinnamon-Raisin Biscotti, 36 Irish Coffee, 7 Cheese Quesadillas with Salsa Verde, 1 Breads Ginger Almond Wafers, 37 Grilled Oysters and Clams with Cheddar Cornmeal Muffins, 82 No-Fail Chocolate Chippers, 37 Jicama and Pineapple Salad with Cilantro Lime Butter, 4 Cumin Flatbread, 27 Orange Walnut Cookies, 35 Vinaigrette, 12 Mussels with Shallots and Thyme, 5 Porcini, Olive, and Rosemary Corn, Mexican, 26 Red Pepper Hummus, 1 Focaccia, 28 Cumin Flatbread, 27 Kirsch and Dried Cherry Kugelhupf, 33 Tomato Fritters, 3 Sage Focaccia, 27 Kohlrabi Coleslaw with Paprika Deluxe Kir Royale, 7 Vegetable Patties, 5 Bruschetta with Olive Paste, Peppers, Dressing, 13 Desserts Vegetable Platter with Cannellini and Goat Cheese, 3 Kugelhupf, Kirsch and Dried Cherry, 33 Cakes, 32-33 “Hummus,” 4 Burmese Red Pork Stew, 24 Cookies, 35-37 Yogurt “Cheese” with Pita and Lemon-Almond Cake, Flourless, 32 Fruit, 30-31 Olives, 2 Cakes Lemon Chicken Soup, 9 Tart & Pastries, 34-35 Apple-Cranberry Crisp, 30 Flourless Lemon-Almond Cake, 32 Lemon Soup with Garbanzo Beans, 9 Double-Berry Preserves, 30 Artichokes with Goat Cheese, 2 Kirsch and Dried Cherry Kugelhupf, 33 Lentil, Garbanzo Bean, and Tomato Dutch Farmer’s Cheese Soup, 9 Asparagus, Chilled, with Sesame Sour Cream Cheesecake, 32 Salad, 12 Vinaigrette, 25 Carrots, Baby, with Tarragon 25 “Eggnog,” Victorian, 6 Cassis-spiked Lemon Curd Sauce, Main Courses Eggplant, Pepper, and Tomato Baby Carrots with Tarragon, 25 Fruit with, 31 Beef, 22-23 Salad, Spicy, 14 Baked Whitefish with Tomatoes, and Champagne Cocktail, Very Special, 6 Chicken, 19-21 Pork, 24 Garlic, 18 Cheddar Cornmeal Muffins, 28 Flank Steak, Marinated, 23 Seafood, 16-18 Barley, Corn, Red Pepper, and Green Cheesecake, Sour Cream, 32 Flatbread, Cumin, 27 Mango Salsa, 17 Onion Pilaf, 26 Cheese Quesadillas with Salsa Verde, 1 Flourless Lemon-Almond Cake, 32 Marinated Flank Steak, 23 Beans & Grains Chicken Focaccia, Sage, 27 Mexican Corn, 26 Barley, Corn, Red Pepper, and Chicken Cacciatore, 20 Fresh Horseradish with Beets, 29 Mint Tea, 7 Green Onion Pilaf, 26 Chicken Curry, 19 Fritters, Tomato, 3 Muffins, Cheddar Cornmeal, 28 Spicy Black Beans with Bell Peppers Garlic Chicken, 19 Fruit Desserts Mushrooms Vittoria, 25 and Rice, 26 Guava-Stuffed Chicken with Apple-Cranberry Crisp, 30 Mussels with Shallots and Thyme, 5 Caramelized Mango, 21 Fruit with Cassis-Spiked Lemon Beef Provençal Sautéed Chicken, 20 Curd Sauce, 31 Nectarine and Raspberry Crostata Beef and Broccoli Stir-Fry, 22 Chicken Salad with Greens, Roasted Perfumed Oranges, 31 with Vanilla Crème Fraîche, 34 Beef Bourguignon, 23 Potatoes, and Shallots, 14 Tropical Banana Sundaes, 30 Marinated Flank Steak, 23 Chilled Asparagus with Sesame No-Fail Chocolate Chippers, 37 Spiced Beef with Chiles and Vinaigrette, 25 Garlic Chicken, 19 Nopalito Salsa, 29 Vegetables, 22 Chinese Noodle and Chicken Salad, 13 Ginger Almond Wafers, 37 Chocolate Chippers, No-Fail, 37 Grilled Oysters and Clams with Orange Blossom Almond Pastries, 34 Beverages Cilantro-Lime Soup, 8 Lime Butter, 4 Oranges, Perfumed, 31 Deluxe Kir Royale, 7 Cinnamon-Raisin Biscotti, 36 Grilled Spiced Sea Bass with Fresh Mango Orange Walnut Cookies, 35 Irish Coffee, 7 Clams in Spicy Coconut-Lime Broth, 17 Salsa, 17 Oysters and Clams, Grilled, with Mint Tea, 7 Condiments Lime Butter, 4

38 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 39 Pasta Salad with Shrimp and Olives, 11 Sea Bass, Languedoc Style, 16 Teriyaki Salmon with Bok Choy and Perfumed Oranges, 31 Seafood Baby Corn, 18 Pico de Gallo, 30 Baked Whitefish with Tomatoes Tomato Fritters, 3 Pilaf, Barley, Corn, Red Pepper, and and Garlic, 18 Tropical Banana Sundaes, 31 Green Onion, 26 Clams in Spicy Coconut-Lime Porcini, Olive, and Rosemary Focaccia, 28 Broth, 17 Vanilla Crème Fraîche, 35 Porcini, Reconstituted Dried, 28 Grilled Spiced Sea Bass with Fresh Vegetable Patties, 5 Potato, Cucumber, and Tomato Raita, 11 Mango Salsa, 17 Vegetable Platter with Cannellini Preserves, Double-Berry, 30 Sea Bass, Languedoc Style, 16 “Hummus,” 4 Provençal Sautéed Chicken, 20 Super-Hot Shrimp Creole, 16 Vegetables Teriyaki Salmon with Bok Choy and Baby Carrots with Tarragon, 25 Quesadillas, Cheese, with Salsa Verde, 1 Baby Corn, 18 Chilled Asparagus with Sesame Sesame Broccoli Salad, 11 Vinaigrette, 25 Raita, Potato, Cucumber, and Tomato, 11 Shallot and Mustard Vinaigrette, 14 Mexican Corn, 26 Reconstituted Dried Porcini, 28 Shrimp Creole, Super-Hot, 16 Mushrooms Vittoria, 25 Red Pepper Hummus, 1 Sides Very Special Champagne Cocktail, 6 Roast Beef Salad with Cabbage and Beans & Grains, 26 Victorian “Eggnog,” 6 Horseradish, 15 Breads, 27-28 Vinaigrette Condiments, 29-30 Cilantro, 12 Sage Focaccia, 27 Vegetables, 25-26 Sesame, 25 Salads Shallot and Mustard, 14 Chicken Salad with Greens, Roasted Soups Potatoes, and Shallots, 14 Cilantro-Lime Soup, 8 Whitefish, Baked, with Tomatoes Chinese Noodle and Chicken Salad, 13 Dutch Farmer’s Cheese Soup, 9 and Garlic, 18 Jicama and Pineapple Salad with Hot and Sour Soup with Ginger, 8 Cilantro Vinaigrette, 12 Lemon Chicken Soup, 9 Yogurt “Cheese” with Pita and Olives, 2 Kohlrabi Coleslaw with Paprika Lemon Soup with Garbanzo Beans, 9 Dressing, 13 Spicy Curry Noodle Soup with Lentil, Garbanzo Bean, and Tomato Chicken and Sweet Potato, 10 Salad, 12 Sour Cream Cheesecake, 32 Pasta Salad with Shrimp and Olives, 11 Spiced Beef with Chiles and Vegetables, 22 Potato, Cucumber, and Tomato Spicy Black Beans with Bell Peppers Raita, 11 and Rice, 26 Roast Beef Salad with Cabbage and Spicy Curry Noodle Soup with Chicken Horseradish, 15 and Sweet Potato, 10 Sesame Broccoli Salad, 11 Spicy Eggplant, Pepper, and Tomato Shallot and Mustard Vinaigrette, 14 Salad, 14 Spicy Eggplant, Pepper, and Tomato Stew Salad, 14 Burmese Red Pork Stew, 24 Salmon, Teriyaki, with Bok Choy and Super-Hot Shrimp Creole, 16 Baby Corn, 18 Salsa Tarts & Pastries Mango, 17 Nectarine and Raspberry Crostata Nopalito, 28 with Vanilla Crème Fraîche, 34 Verde, 1 Orange Blossom Almond Pastries, 33

40 Tastes of the World | bonappetit.com bonappetit.com | Tastes of the World 41 ACKNOWLEDGMENTS & CREDITS Recipes supplied by: sweet Mary Alberghetti Shari Kaplan Donna Baker Barbara Karoff bytes Megan Baskins Jeanne Thiel Kelley Lynn Baygan Kristine Kidd Rosie Bialowas Ron Maiberg Lena Cederham Birnbaum Selma Brown Morrow Pam Blanton Leslie Patson Susan Burnside John Gorham Lucy Carney Carolyn Schmitz Alice Colin Rachel Shakerchi Heidi Daizell Leigh Ann Shevchik Randi Danforth Norma Shirley Robin Davis Richard & Joan Skelton Tony DiSalvo Scott Snyder Dorothy Duder Marlena Spieler Lucy Footlik Christine Stack Dawn Hansen Sofia & Dimitris Stamos Marilyn Hill Greetha Subramanian Ginny Leith Holland Sarah Tenaglia Wendy Hutzler Joanne Weir Karen Kaplan

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