Global Cuisine

Traditional couscous has a home in the flavorful cuisines of North Africa. Tunisia, Morocco, Egypt, and Libya have perfected a small grained, steamed couscous that contrasts well with their spicy sauces. Preparing authentic couscous requires a steamer and considerable patience. The result, while delicious, is too time-consuming for most people.

Instant couscous is now widely available, made with either white or whole wheat flour. Requiring only 10 minutes in a hot water bath, this small grained version is perfect for a grilled vegetable couscous salad.

There is also a larger pearl-sized, "Israeli" couscous, which is prepared in a manner similar to risotto. The grains are first lightly toasted in olive oil, then a liquid is added. The grains soak up the liquid as they cook and expand 2-3 times their original size. With the addition of vegetables or meat, this version can easily be a main course.

You really don’t need to be German to have fun celebrating Oktoberfest. And, you don’t need to travel to Munich to enjoy the food we associate with Germany and its festival that lasts several days, providing a gateway for summer to turn to fall. This year, the celebrating begins September 22nd and will run through October 7th.

My dad was German, so I’ve eaten plenty of roast pork, sauerkraut and huge boiled dumplings that my Hungarian mom became proficient at creating. But when Oktoberfest rolls around, I start thinking about sausage. And sauerkraut. With boiled potatoes. In my column, I shared a recipe for German-Style Potato Bake. Thick slices of red potatoes blanketed with a smooth, creamy beer-spiked sauce, tender bits of onion swimming through it. I’ve served the potatoes with grilled bratwurst and sauerkraut that’s simmered in beer. It’s delicious.

I decided I could combine the potatoes with sausage and kraut all in one dish. I used some enamel-coated cast iron individual serving-size casseroles that a friend gave me as a gift quite a long time ago.

I’ve never really use a “crock pot” that often, but these ribs make it worth dragging it out of the basement. They literally fall of the bone and the sauce is the perfect combination of sweet and savory. They are quick to throw together but take a few hours to cook, so start them early.

America's Test Kitchen suggests standing the ribs in the crock. Simply halve each rack of ribs and stand the pieces up in a ring around the outside of the slow-cooker insert, where the heating coils are.

Their technique results in perfectly cooked ribs with concentrated meaty flavor and even allows the ribs to brown a little right against the heat source.

I grew up loving “taco night”. It was one my favorite nights of the week. I love a crispy shell (a tortilla, lightly fried in oil), filled with seasoned meat, homemade salsa, good-organic cheese, and fresh lettuce. Yum!!

I wanted to make a childhood favorite for my kids. The seasoning that I grew up on, sadly, was not something I was going to feed to my kids. Instead, for years, I made soft, chicken tacos. The chicken, slightly sauteed in a combo of onions, tomatoes, a small teaspoon of chopped jalapenos, chicken stock, and some seasonings. They are super tasty, but nothing can beat a crispy taco.

I read Cook’s Illustrated religiously and own every issue since 1993 (and a selection from 1981-1992). They are my “go-to” and a place that I find lots of inspiration. Many of our favorite dishes are adapted from CI so when I found a recipe for homemade taco seasoning, I earmarked the page and headed to the kitchen.

Using the original recipe as a jumping off point, I changed it up a bit to make it my own. Keeping a mix of the dry ingredients, stored in a glass jar, helps make taco (or tostada) night, any night of the week.