February: It's a short month that tends to drag. Not so, however, if you were cooking recipes like Oaxacan Green Mole with Chicken or Spaghetti Puttanesca straight from Naples. Here, we've gathered our most popular recipes from the month, so that you can check out what you might have missed. They'll still be delicious come March.
We think of puttanesca as a long-simmered dish built on anchovies. But in Naples, where the dish originates, it's a simple, bold skillet sauce made in minutes.
Rich with the flavor of coconut, traditional Burmese semolina cake is made by cooking the semolina into a thick porridge before it is baked. We lightened the cake's texture by using a straightforward cake-mixing method and added ground cardamom for fragrance and flavor.
Inspired by Salzburg's goulash, this saucy beef stew mixes hot and sweet paprika. For the deepest, earthiest flavor, we recommend seeking out true Hungarian paprika.
A fragrant seasoning paste infuses chicken parts with deep savoriness, while a high-temperature roast results in flavorful browning. Deep slashes cut into the chicken ensure that the paste seasons the meat throughout and helps speed the cooking.
White beans may not sound like the most exciting ingredient in the pantry, unless you’ve tried this recipe, which we humbly suggest makes the best one-pot dinner you’ll eat all winter.
For our rendition of this French bistro classic, we lightened things up by swapping whole-milk yogurt for the usual heavy cream or crème fraîche. And to give the sauce texture and layers of mustardy flavor, we use both whole-grain and Dijon mustard.
Mole verde—or green mole—is traditionally made with pork and gets its bright, fresh flavor from a blend of fresh chilies, tomatillos and herbs. For our version, we opted for quicker-cooking but equally tasty chicken thighs.
This simple, yet robust Turkish soup is rich with lemon and tomato. It gets a pleasantly thick body from red lentils, which soften and break down during cooking.
With just a few ingredients, yassa ginaar delivers multiple layers of flavor—savory yet sweet with lightly caramelized onions, citrusy with lime zest and juice, meaty from the deeply browned chicken, and spicy from the heat of a habañero chili.
This recipe, called sombi, usually has a porridge-like consistency and is eaten as a snack or for breakfast. We preferred it a little thicker and enjoyed it as dessert, so we adapted Pierre Thiam's recipe from his book “Yolele!” and paired it with diced mango that is gently cooked in caramelized honey.