The first African dish I tasted and truly enjoyed was Senegal's Chicken Yassa. The chicken marinated in lemon and onion was served with rice in a brightly decorated enamel basin. The thrill of eating in Senegal in the open air and the delicious gustatory counterpoints of lemon, chile, onion, and chicken combined to make my first taste of this dish one of my favorite culinary memories. Later, I served the dish in a modified version on the "Today Show." It has become my trademark dish, and many of my friends, if they haven't had a Yassa in a while, will ask for it. I've gotten so bold about my Yassa, that I've served it to my Senegalese friends. It's relatively simple to prepare and a perfect introduction to African food.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.