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April 2024
Almejas con Alguashte
“Squash and pumpkins are huge crops in El Salvador, and the seeds never go to waste—they get toasted and ground…
Corn and Crab Beignets With Yaji Aioli
This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter. The aioli, spiked with…
Spiced Pecans
Pecans are a favorite Southern source of protein for Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization…
Rustic Shrimp Toasts
This version of shrimp toast is inspired by my time at Zuni Café, where I made late-night snacks using unsold…
Aloo Tikki With Hari Chutney
These bronzed, crispy-on-the-outside spiced potato patties, or aloo tikki in Urdu and Hindi, take me back to my school years…
Burnt Masala Wings
Chef Preeti Mistry came up with the technique used in this recipe a few years ago when they were trying…