Category: <span>Cultural Perspectives</span>

This authentic stew of tender lamb with herbs and wine can also be prepared with chicken, beef, or pork and conjures up delights of the Roman countryside! For a modern variation, add carrots, potatoes, or vegetables of choice.

Here is a modern adaption of an ancient recipe for chicken that is still in use today. 

This Persian recipe is a wonderful version of our familiar omelet, perfect for lunch. Create your own variation with tomatoes, black olives, capers, additional fresh herbs, or extra nestled sunny side up eggs!

Here is a lovely (non-vegan) vegetarian dish of tender stuffed pasta shells by Anna Stockwell that is sure to set a joyous holiday mood!

Here for your holiday revelry is a 15th century Chaucerian recipe worthy of the Bard’s own table, redolent with herbs from an English garden and spice of the Orient.

Recipes for apple pie or “torta” date back to the Registrum Coquine, a beautiful cookbook written at the beginning of the 15th century by the German cook, Johannes Bockenheim, who worked at the court of Pope Martin V. There are countless modern versions of this universal favorite, including this award-winning apple crumb!

Here is a traditional recipe from the South Indian state of Kerala. Fish fillets are cooked in a bath of coconut milk, fresh herbs, chile, and spice. The richness of the coconut milk imparts a silky consistency to the curry, adding body with none of the heavy characteristics of cream. Substitute chicken breast if preferred.

Cooking in oil consists of stir-frying, shallow-frying, and deep-frying—basic techniques and procedures that bring about distinctly different results.