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Bon AppetitIn Brigid Washington's home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant. The process of making this dish seethes with a simplicity that defines island life. Folded into the ease, however, are deep flavors rightfully attributed to the island’s vast and vibrant East Indian culture, from which this dish is believed to originate. If you can’t find Chief curry powder, madras curry powder is an acceptable substitute (although not an exact one).YummlyIn Brigid Washington's home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant. The process of making this dish seethes with a simplicity that defines island life. Folded into the ease, however, are deep flavors rightfully attributed to the island’s vast and vibrant East Indian culture, from which this dish is believed to originate. If you can’t find Chief curry powder, madras curry powder is an acceptable substitute (although not an exact one).Food52Nihari lamb will always be one of the recipes that best defines Pakistani cuisine. It is no wonder that nihari is considered the national dish of Pakistan.AllrecipesKugel, a traditional Jewish noodle custard dish, is a mainstay of Jewish holiday meals. Defined as a baked pudding or casserole (usually from noodles or potatoes) this one is my own version of kugel, which is adapted from a few recipes to make one that we really love. This is a rich and sweet kugel although they also come in a savory version.The Pioneer WomanAlex Snodgrass of The Defined Dish shares a Cajun cobb salad with shrimp recipe from her new book Dinner Tonight. This dinner is fresh, flavorful, and easy!Food and WineAndrew Zimmern’s Kitchen AdventuresI am eight years old. I am on a food recon trip with my dad in the middle of a fall day in Los Angeles. He is there for work, and I am tagging along for a few days of fun with my old man. We arrive at the place he has been searching for, a now-defunct restaurant called Thai Kitchen that used to be on Vermont between Eighth and Ninth. I have never seen, smelled or tasted Thai cooking. Walking in the door, I feel overwhelmed by the bright perfume of mint, lemongrass and chile, the now unmistakable bounce in the air when tamarind hits a wok. First thing I eat: chicken soup. There is a great New York City Jewish joke in there somewhere, but all I have energy for right now is recalling my first encounter with one of my favorite foods. To this day, I make this dish almost every time I have guests in my house. And despite its now-clichéd existence in the Ameri-Thai iconography, its exotic nature still rings my bell every time I wolf down a bowl or two or five. There is no better recipe to define my obsession with the romance of food, internationalism, travel or, for that matter, good, solid cookery. So it’s fitting that this is my first recipe for this space.Ask anyone today if they love Thai food, and they all say yes. The stunning complexity of Thai cuisine, studded at brief intervals with simple, elegant dishes, makes it one of the world’s most popular cuisines. Ask those same devotees to name a dish, and they all say "pad thai" and then quickly add "...and that amazing chicken soup with coconut." But they have trouble recalling its name. Well, here it is: gai tom ka. At its core, this is a basic Thai recipe, and a favorite with many Asian-food fans. All the ingredients can be collected from the Asian supermarkets that are springing up everywhere. If you can’t find chile-tamarind sauce, you can make your own by mixing Thai chile paste with a tamarind puree.—Andrew Zimmern More Thai RecipesFood.comThese fritters could be served as appetizers, as a side dish or as one of several vegetarian dishes. It's the closest recipe I've found for some delicious zucchini fritters I ate and loved some years ago, though I'm pretty sure that they didn't have sumac in them, and sumac adds a lot of flavour. When I inquired after the recipe at the time, the Greek woman who'd made them she named the key ingredients but was very dismissive of them. I felt as if to her it was if I'd asked how to make something as simple as say a basic bread and butter sandwich with a slice of cheese in it! This recipe is from the Australian Women's Weekly's 'fresh food fast: delicious no fuss healthy recipes'. Australian brown onions are what Americans call yellow onions. Sumac, if you've not used it is defined (in the same recipe book) as "a purple-red astringent spice ground from berries that grow on shrubs that flourish wild around the Mediterranean; has a tart, lemony flavour. Found in Middle-Eastern food stores. Substitute: 1/8 teaspoon five-spice plus 1/2 teaspoon lemon pepper plus 1/8 teaspoon all spice equals 3/4 teaspoon sumac". I've found that I can purchase it readily from more upmarket supermarkets and European delicatessens.Food NetworkSauerbraten is indigenous to every region in Germany, but, as with most traditional home-style dishes, regional differences abound and no two recipes are alike. At its most basic, sauerbraten is pot roast marinated in spiced vinegar and served with a pungent sweet-and-sour gravy. The gravy, made from the braising liquid, is the real defining characteristic of a good sauerbraten, and most German cooks believe that it should titillate the nostrils and practically bring tears to the eyes. Many cooks, myself included, add crumbled gingersnaps to the gravy to thicken it and to contribute a spicy-sweet note. Others crumble up honey cake, or lebkuchen. I've also heard of some who add raisins to the gravy. The best version I've tasted so far comes from a German friend of a friend. She swears by the use of sour cream to finish the gravy, and I'd have to agree. The rich tang strikes just the right balance with all the other flavors. null Sauerbraten is traditionally served with potato dumplings or boiled potatoes and red cabbage. I'd also recommend potato pancakes for a little crunch, or buttered egg noodles. null The pungent flavor of sauerbraten relies on a 2-to-3 day marinade. Be sure to allow time (and space in your refrigerator) for this.Food.comThis iconic South American stew, called locro, is the perfect hearty winter meal when served with hot crusty bread. Roasted squash seeds add crunch.Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. The dish is a common plate for the Peruvian cuisine, which at one point held the center of the Inca empire. It is also one of the most typical Argentine dishes prepared by the different native Indian tribes at a time of the Spanish conquest. Its origin dates to before the Spanish colonial times. Locro at the table, with quiquirimichi and bread.The defining ingredients are corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter and is therefore has a greater caloric value. In Argentina it spread from the Cuyo region to the rest of the country. It is considered a national dish and is often served on May 25, the anniversary of the May Revolution. Recipe CuisineAtHome Magazine, Issue 79, February 2010 edition. Locro being served at Simoca market, ArgentinaIn some parts, such as in the Santiago del Estero Province of Argentina, a red hot sauce made from red peppers and paprika known as quiquirimichi is served on the side.
