This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

This is a great dish for vegetarians! Just make sure that you use vegetable broth, not chicken or beef stock.

Restaurants in Brazil called churrascarias sell spit-roasted meats to order, and the skewers the meat is grilled on are actually swords. A churrasco is simply a Brazilian mixed barbecue, featuring beef and pork—but feel free to throw in a few sausages, as that’s the way it’s done in Brazil.

Note: this recipe requires advance preparation.

To make tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the juice. Then dice them as finely as possible. Serve this intensely-flavored bisque with a good red wine and sourdough bread. Read Dave DeWitt's entire spicy spring soup article here.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

When you order "green sauce" in Texas, this is what you will be served. 
It differs from New Mexico's green sauce in that the color is derived 
from tomatillos rather than from green chiles. This sauce can be used as 
a dipping sauce, with enchiladas, or as a topping for grilled poultry or 
fish.