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    From The New York Times.

    Recipe #505728

    Good Food Magazine, June 1986

    Recipe #505720

    Adapted from "Couscous and Other Good Food From Morocco"by Paula Wolfert

    Recipe #505052

    In France, meatballs are called boulettes (sounds better than meatballs), and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. In Morocco, Tunisia and Algeria, former French colonies, that’s what they’re called, too, at least on tourist menus; they also go by numerous other names in local languages. Jewish communities in those countries traditionally serve boulettes on Friday night for the Sabbath meal. Assorted sweet spices, along with chopped cilantro and parsley, are added to minced lamb or goat, then formed into delicate little balls. Simmered in a saffron-scented broth, they are usually accompanied by stewed seasonal vegetables.

    Recipe #505050

    Instead of potato, the contents of a 6-ounce can of tuna in olive oil, drained and mashed, may be used. Ricotta cheese, small cooked shrimp, lump crab meat or cooked, seasoned finely chopped beef or chicken are other possible fillings.

    Recipe #505047

    Americans would eat this beautiful spread of chickpeas with condiments at dinner. But in Tunisia, it’s a traditional breakfast dish: a simple bowl of chickpeas flavored with onion, garlic, harissa and olive oil, served with a number of garnishes. It would certainly get you through the day. The finished soup will taste great for another three to four days. Keep in the refrigerator. You will want to refresh the condiments each time you serve. You can make a salad with the leftover beans. Don't let the long list of ingredients fool you - most of them are optional garnishes.

    Recipe #505046

    In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator. The frittata is delicious served the next day. Bring back to room temperature or heat slightly in a low oven before serving. The cooked cauliflower will keep for about 3 days in the refrigerator.

    Recipe #505043

    Adapted from 3 Nagas, Luang Prabang, Laos

    Recipe #505038

    Adapted from 3 Nagas, Luang Prabang, Laos

    Recipe #505034

    In Thailand, green papaya salad is called som tum, with “som” meaning “sour” and “tum” referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken. In the middle of a hot afternoon, green papaya salad wakes you up with the sour and the spicy. In Laos and Thailand, there is always a vendor selling green papaya salad. The most important flavor for Lao green papaya salad is the heat from chilies. Everything else is there to balance it out. Peanuts in green papaya salad are Thai, not authentic Lao, which the major difference.

    Recipe #505033

    From Mark Bittman in The New York Times. "This recreation of a Cambodian dish may not be entirely authentic, but it is really good, a striking balance of mildly sweet and mouth-puckeringly sour. And if you start with peeled shrimp, it is also ridiculously fast. Let the lime-and-sugar mixture cook until it is syrupy; this won't take long, about three minutes, but it will guarantee that the liquid coats the shrimp nicely."

    Recipe #505029

    Charmoula or Chermoula (Chrmla) is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables. Chrmla is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron. There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander). A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine. This recipe adds easy North African flavor to beef kebabs by using a traditional charmoula marinade and was created by chef Tim McKee of Minneapolis. Use a marbled rib eye for the kebabs; it won't dry out on the grill.

    Recipe #504814

    Adapted from Vivette Castro by Kim Severson for the New York Times, March 4, 2009. Many Cubans in Miami wax lyrical about bistec de palomilla, the Cuban national steak, and debate whether lemon juice is a reasonable substitute for lime juice in the marinade. People weighed in on the etymology of the word “palomilla” and the political leanings of the late Nitza Villapol, the Cuban cooking teacher who codified the nation’s cuisine in books and on television.

    Recipe #504807

    This has been modified for low sodium diet. You can substitute soup base and 1/2 cup of water with same amount of low sodium chicken stock. For more flavor, use one small smoked ham hock. Preparation time does not include time to soak beans overnight.

    Recipe #504805

    This is an authentic recipe from Puerto Sagua, a family-owned Cuban diner in Miami.

    Recipe #504803

    Recipe #504801

    This hearty, low-fat dish is stocked with whole grains and lots of greens.

    Recipe #504800

    Coated with a sweet and zesty spice rub, these tender pork chops get extra goodness from a rum-spiked pan sauce.

    Recipe #504799

    Any easy way to enjoy a mint julep on Derby Day (or any day) without making simple syrup.

    Recipe #504732

    A dip in red remoulade gives shrimp a piquant Cajun zing. From Martha Stewart

    Recipe #503869

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