This deeply satisfying, yet simple dish is an old staple in Louisiana Creole kitchens. Based on the similar dishes in the Caribbean, red beans and rice formed the perfect Monday supper
Archives: Recipe
Red Beans and Rice
Recado Rojo
(Mexican Yucatecan achiote spice paste)
Recados are Mayan spice pastes particularly popular in the Yucatán region of Mexico. A deep brick red, recado rojo is the most common.
Ratatouille
(French braised eggplant, tomatoes and basil)
Ratatouille is a famous dish from the Provençal region of southern France. It is a perfect dish for late summer when tomatoes, eggplant and zucchini are in season.
Ras el Hanout
(Moroccan spice blend)
Arabic for "top of the shop, "ras el hanout is a spice blend, similar to Indian curry, used in Moroccan cuisine. Each spice merchant takes special pride in his own version.
Raita
(South Asian yogurt condiment)
Raitas are cooling side dishes served as part of an Indian, Pakistani or Bangladeshi meal. These seasoned yogurt helps to quench the fire of chilies found in many dishes of the Subcontinent.
Ragù Bolognese
(Italian tomato-meat sauce)
Ragù bolognese is a good Sunday dinner dish. Its long simmering is perfect for a lazy day. Serve this rich meat sauce over tagliatelle, rigatoni or penne or as a lasagne filling.
Quimbombó Guisado
(Puerto Rican stewed okra)
Okra, or quimbombó, was introduced to Puerto Rican cooking by African slaves. This easy dish makes excellent use of these green pods with their unique texture and taste.
Quick Injera
(Ethiopian sourdough crepe)
For those craving Ethiopian food, but short on time, this shortcut recipe approximates true injera, which is a sourdough crepe made from a fermented sourdough batter.
Injera
(Ethiopian, Eritrean sourdough crepe)
Injera is the iconic sourdough crepe served with Ethiopian and Eritrean meals. Diners use their right hands to tear off a piece and gather up a bite of stew (wat) or salad.
Quiche Lorraine
(French bacon and egg tart)
Quiche lorraine is the classic quiche from the Lorraine region of eastern France. It makes a nice brunch or picnic dish and goes well with a salad and a glass of chilled white wine or rosé.