Sample authentic international cuisine from the comfort of your own home.
Writer Julia Rutland
1 of 10Photographer Howard L. Puckett,
Tagines and other Moroccan dishes often feature preserved lemons as an ingredient. Their salty-sour bite adds an important element to the recipe. To substitute, grate about ½ teaspoon lemon zest and 1 tablespoon fresh lemon juice into the recipe. You may need to adjust the salt, as well, but taste first.
Vietnamese-style Prawns and Hearts of Palm with Green Tea-Noodle Salad
Soba noodles are made of buckwheat and wheat and have a nutty-earthy flavor. This version, made from green tea, can be tricky to find in smaller cities; you can substitute any noodles with excellent results.
Besides being an easy and delicious meal you’d be proud to serve company, the best thing about this dish is that it’s so quick―boiling water for the noodles is the most time-consuming part. Leftovers make a tasty cold noodle salad.
You know summer is on its way when you see live soft-shell crabs in fish markets. Have your fishmonger clean them if you’re squeamish, but cook them as soon as you get home. Or, purchase cleaned and frozen soft-shell crabs. These tend to be less plump and crisp than fresh but are available almost year-round.
Miso is a Japanese seasoning paste made from fermented soybeans (though there are some versions made from chickpeas). The high-protein condiment is quite salty, so you won’t need to add any extra seasoning.
What makes this tuna special is the mix of black and white sesame seeds. If you can’t find the dark ones, you can simulate the effect by lightly toasting sesame seeds in a skillet until golden brown, then mixing with uncooked white sesame seeds. Try the teriyaki stir-fry sauce on shrimp and chicken, too.