Qutab
Azerbaijani cooks make qutab with several fillings. This herb version gets its half-moon shape from a single fold. Cooling the…
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Jingalov Hats
This greens-filled bread belongs to the Armenian cooking of Artsakh, also known as Nagorno-Karabakh. This version uses cultivated herbs and…
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Shotis Puri
In Kakheti, bakers press these pointed Georgian loaves onto the wall of a tone oven. A preheated baking stone gives…
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What’s in the Rice Aisle?
Start with the texture you want on the plate. These four bags handle water differently. Check the package for the…
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Use the Whole Leek
Split a leek from the first fork of green leaves down through the root. Fan the layers apart under running…
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Pudim de Leite
Choose a platter with a rim. The hard caramel lining gradually becomes a sauce as the custard bakes and chills….
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Arroz Caldoso
Have the bowls ready before the rice is done. The grains keep soaking up broth even after the heat is…
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Arroz al Horno
Use a vessel that leaves the rice in a shallow layer. The sliced potato cooks on the surface while the…