The floury texture of boiled yam makes it akin to the famous Irish potato and it can be a great addition to curries and potages. This recipe combines Zoe Adjonyoh's love of Nkatsenkwan (groundnut stew) with the two simple Ghanaian staples of yam and plantain. It makes a great alternative veggie curry!
This popular southwestern dish boasts rich bites of pork in a sauce dominated by green chiles. For our version, we used a combination of Anaheim and jalapeño peppers.
This soup of pasta and clams is a Sardinian classic that’s all about simplicity. It relies chiefly on the flavor inherent in the soup’s two main ingredients: chewy, toasty spherical fregula, and arselle, the small, briny, succulent hard-shell clams found along the coast.
A classic Roman peasant meal, coda alla vaccinara is a lush braise originally prepared by slaughtermen (vaccinari) who were often paid with the undesirable parts of the animal. It’s from these parts, like oxtail, that they made delicious dishes and proved the underestimated worth of these inexpensive cuts.