Cuban Black Beans (Frijoles Negros)
A sofrito of onion, green pepper, and garlic cooked down to a rich, sweet base carries black beans through a long …
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Curried Carrot & Red Lentil Soup
Sweet carrots and red lentils collapse into a velvety, sunset-orange purée warmed with ginger and curry spice, the…
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Dal Makhani
Whole black lentils and kidney beans slow-simmered overnight in tomatoes, butter, and cream — the dal that defines…
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Dan Dan Noodles
Thin wheat noodles arrive buried under a thick, sesame-dark sauce that carries the mala numbing heat of Sichuan pe…
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Doenjang Jjigae
Korea's essential soybean-paste stew — doenjang simmered with zucchini, tofu, and mushrooms in a kelp-anchovy brot…
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Dolmades (Stuffed Grape Leaves)
Tender grape leaves rolled around herb-flecked rice with fresh dill and mint, packed tight in a pot and steamed in…
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Duck à l'Orange
The grand bourgeois roast — a whole duck rendered to crackling, lacquered skin, served beneath a sauce bigarade bu…
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Duck Confit
Duck legs cured overnight in coarse salt, herbs, and juniper, then submerged in their own rendered fat and cooked …
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Egusi Stew
Ground melon seeds fried in a rich red palm oil base with Scotch bonnet pepper and crayfish, then simmered until t…
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Egyptian Koshari
Cairo's beloved street food: a dramatic assembly of rice, brown lentils, and short macaroni crowned with crackling…
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Enchiladas Verdes
Corn tortillas, briefly fried and pulled through a bright, tangy tomatillo sauce, encase a filling of shredded chi…
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Ethiopian Doro Wat
Chicken drumsticks and hard-boiled eggs braised deep into a caramelized onion and berbere stew — a dish of extraor…
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