Bredies are simple, traditional South African mutton stews in the Cape Malay tradition. The most popular are green bean bredie, tomato bredie and cabbage bredie. A basic bredie recipe is listed here, with the more common variations below. (Tip: A bredie will always taste better served the day after it is made.) Read more »

This simple dish, sometimes called kuku na nazi, is a fabulous coconut curry from the East African coast. It is a perfect illustration of how African, Arab and Indian influences meld in the coastal region. Read more »

There are basically two types of chefs: culinary chefs and bakers. I'm not much of a baker, and I never have been. No cakes, cookies or scones for me. I prefer the messiness and quick gratification of grill and saute, chop and mash. But bread-baking is the one exception. I love baking bread. The transformation from flour and water to the staff of life is magical to me. So I was excited to hear that a colleague of mine was publishing a bread-baking book. Read more »

Ceebu jen (cheh-boo jen) is one of the most popular dishes in Senegal, especially along the coast. A Wolof term meaning "rice and fish," ceebu jen is a tomatoey mix of fish, rice and cooked vegetables that shows a strong resemblance to Spanish paella and Creole jambalaya. A wide variety of vegetables and fish can be used, making ceebu jen an extremely versatile dish. Also spelled thieboudienne, tiéboudienne, thiep bou dien, cep bu jën. Read more »

This namul, or vegetable side dish, is a popular accompaniment to many Korean meals. Hobak is a Korean summer squash that is roundish in shape and has light and dark green stripes. It is very similar to zucchini, which can be substituted. Read more »

Pillowy puffs of fried dough dusted with snowy powdered sugar, beignets (bane-YAY) are most famously served at the Café du Monde on the banks of the Mississippi River in the French Quarter of New Orleans. Beignets are best enjoyed for breakfast with a hot cup of chicory coffee. Read more »

A classic of Cajun-Creole cuisine, jambalaya got its start in the French Quarter of New Orleans when Spanish immigrants cooked up a dish similar to their beloved paella from home. The name probably comes from a French Provencal word meaning "mix up" or "mash up." This versatile one-pot dish's popularity spread to the Cajuns in Louisiana's bayous, who, unlike cooks in New Orleans, made their version without tomatoes. This recipe is for the New Orleans creole "red" version. Read more »

Rich, creamy, chocolatey cups of heaven is about the best way to describe pots de crème au chocolat. Traditionally served in little cups with lids, this simple custard can be made in coffee cups or ramekins too. A favorite for Valentine's Day. The simple vanilla version is also excellent. Read more »