Arroz Verde de Zihuatanejo (adapted from Buen Provecho, New Jersey, 1995)

Arroz Verde de Zihuatanejo (Green Rice from Zihuatanejo) is a traditional Mexican side dish that can be thrown together easily on a weeknight.   The recipe comes to me by way of Buen Provecho:  500 Years of Hispanic Cuisine, a 1995 community cookbook compiled by a Hispanic employee group at AT&T.   Arroz Verde de Zihuatanejo is one……

White Gazpacho (adapted from Buen Provecho, New Jersey, 1995)

White Gazpacho is a make-ahead chilled soup perfect for a sweaty summer evening.   This particular recipe is one of two White Gazpacho recipes in Buen Provecho: 500 Years of Hispanic Cuisine (1995), a community cookbook compiled by a group of Hispanic AT&T employees.  Both versions were submitted by the same employee and are, fundamentally,……

Peanut Chicken Thighs (adapted from Eating In, 1986)

One of the more approachable recipes from Eating In is Peanut Chicken Thighs – a simple recipe built mostly from pantry staples that can be on the table in around 45 minutes.  The original recipe calls for the full chicken leg – drumstick with thigh attached – but this is a hard cut to find……

Frijoles Negros con Sofrito (Cuba, adapted from Buen Provecho, New Jersey, 1995)

Years and years ago my local congregation held a Mexican-themed potluck.  I’m not talking about one of those discomfiting frat parties where everyone comes dressed like Speedy Gonzalez; this was more like large scale taco night.  Potluck dishes were supposed to be Mexican or at least Mexican-adjacent, and we had a members of the congregation……

Lamb Shank Vindaloo (inspired by Hotpoint Storybook Kitchen Cookbook, 1964)

Lamb Shank Vindaloo is a mid-century American interpretation of a popular Indian dish with Portuguese roots.   The lamb shank is cooked in a sour and spicy sauce that’s addictive and delicious.  Vindaloo dishes are now an Indian restaurant staple, but the sauce has its origins in a vinegary Portuguese stew.  As such you’ll often find……

Braised Greens with Paneer

Braised Greens with Paneer is a recipe born of necessity.  If I’m up early on a weekend morning I’ll take a trip out to the specialty butcher for inspiration for Sunday dinner, and then get the rest of the meal at the farm stand up the road.   On this particular weekend I had picked up……

Nargis Kofta, from the New York World’s Fair (adapted from Hotpoint Storybook Kitchen Cookbook, 1964)

Many of the international dishes represented in the Hotpoint Storybook Kitchen Cookbook will be familiar to modern American readers.  Some were already popular, like gazpacho and sauerbraten, which are common submissions in mid-1960s church recipe collections.  Dishes like tabbouleh and couscous are now standard fare at Mediterranean restaurants, and satay and nasi goreng are staples……

Instant Pot Oaxacan Chicken Tacos (adapted loosely from The Tortilla Book)

The most exciting part of The Tortilla Book for me was an introduction to Oaxacan cuisine, which contains all the familiar elements of Mexican cooking but with the addition of candied fruits and sweet, aromatic sauces.  Ms. Kennedy only credits regional influence, with Oaxaca being a melting pot of neighboring cuisines, but the flavor profile……