Last week marked the final installment of our Kitchen Cabinet series, in which local home cooks skilled in various global cuisines shared recipes from their personal repertoires. The goal at the outset was to resolve the common complaint that there isn't any international food in Charleston,…

Khichdi is so fundamental to Indian cuisine that it’s one of the first solid foods that many Indian babies eat. But when word recently circulated on social media that the Indian government planned to assign the title of “national dish” to the spiced rice-and-beans, backlash was immediate.

It’s increasingly possible to shop exclusively at farmers markets, but cooks chasing specific flavors sometimes still have to visit the supermarket. For example, the Rev. Joseph Tedesco of Mepkin Abbey says the buttery character of Ritz Crackers (or their generic equivalent) is critical to t…

Typically likened to biscotti, mandelbrot is Yiddish for “almond bread.” (On that, everyone agrees: How to spell the word in English is a matter of unending debate.) Yet Steve Auerbach makes his mandelbrot with walnuts, according to his mother’s recipe. Still, he says almonds and pecans work…

Typically likened to biscotti, mandelbrot is Yiddish for “almond bread.” (On that, everyone agrees: How to spell the word in English is a matter of unending debate.) Yet Steve Auerbach makes his mandelbrot with walnuts, according to his mother’s recipe. Still, he says almonds and pecans work…

There are baked variations on borani banjan, a classic that reveals Indian influences on Afghan cooking, but Fauzia Garner prefers to start with sauteed eggplants. Garner’s recipe doesn’t call for any spices beyond black pepper, but the interplay of hot eggplant and cool yogurt will win over…

Lisa Barclay inherited her Linzer torte recipe from her mother, who made the Viennese pastry with raspberry jam in traditional fashion. But the rustic torte, which often turns up on Yuletide tables, can seem more summery when the jam’s swapped out for canned cherry pie filling. “It is not as…

Red palm oil, which featured prominently in the last Congolese recipe provided by Rose Mwamba, is back in this stewed dish of tomato and sweet potato leaves. But this time, flavor is also derived from Onga, a popular West African seasoning: It’s similar to dehydrated bouillon, except it runs…

Red palm oil, which featured prominently in the last Congolese recipe provided by Rose Mwamba, is back in this stewed dish of tomato and sweet potato leaves. But this time, flavor is also derived from Onga, a popular West African seasoning: It’s similar to dehydrated bouillon, except it runs…

Kebab hindi translates to Indian kebab, but it’s as closely related to the subcontinent as McDonald’s French fries are indebted to Lyon, France. In other words, this is a Syrian dish.

If you’ve eaten at an Ethiopian restaurant in the United States, you’ve likely encountered misir we’et, a saucy lentil dish that can be swiped with injera or spooned up like soup. But as this recipe from Kitchen Cabinet members Mulugeta Gebregziabher and Abby Teklehaimanot shows, the popular…

If you’ve eaten at an Ethiopian restaurant in the United States, you’ve likely encountered misir we’et, a saucy lentil dish that can be swiped with injera or spooned up like soup. But as this recipe from Kitchen Cabinet members Mulugeta Gebregziabher and Abby Teklehaimanot shows, the popular…

Lest anyone think vegetarians are denied a taste of luxury, this butternut squash dish is embellished with butter, brandy and cream. Rev. Joe Tedesco of Mepkin Abbey has previously shared recipes appropriate for special occasions, and his take on squash medallions is certainly impressive eno…

Among the most approachable curries from the subcontinent, Aloo Gobi is “quite the favorite among Indians and Americans alike,” Kitchen cabinet contributor Shoba Kousik says.

Among the most approachable curries from the subcontinent, Aloo Gobi is “quite the favorite among Indians and Americans alike,” Kitchen cabinet contributor Shoba Kousik says.

Our Kitchen Cabinet series this week welcomes a guest star from the Charleston Wine + Food Festival roster, in keeping with our tradition of theming every column around the event just before it begins. Like all of our Kitchen Cabinet regulars, Diep Tran is an immigrant: She came to the U.S. …

Tocino is a relatively simple dish, but it looms large in the childhood memories of some Filipino-American cooks, including Kitchen Cabinet contributor Jesse Stament.

Tocino is a relatively simple dish, but it looms large in the childhood memories of some Filipino-American cooks, including Kitchen Cabinet contributor Jesse Stament.

There are at least as many beet soup opinions as there are people in Poland, with households divided over meat, kvass, vinegar and black pepper, among other contentious ingredients. But it’s generally agreed that barszcz czerwony, referred to as “borscht” in English, represents the pinnacle …

Writing in Tablet, a Jewish online magazine, cookbook author Leah Koenig recently made the case that egg noodles and pot cheese ought to be considered the Ashkenazi mac-and-cheese.

Considered the pinnacle of Viennese pastry, sachertorte first emerged in the 1700s. Since then, the dense chocolate cake has landed in court, with an Austrian bakery and hotel both claiming rights to the title “Original Sacher Torte.” The case turned on slicing styles, butter content and num…

This warming braised beef dish was originally considered an upper class dish in Korea, but is now a fixture of family celebrations, such as the upcoming Daeboreum. The holiday, which marks the first full moon of the new lunar year, falls on March 2; other food traditions associated with the …

There’s a long way and a short way to make mungunza, which Fatima Falangola describes as a Brazilian sweet dish of African influence, first created by African slaves during Colonial times.

There’s a long way and a short way to make mungunza, which Fatima Falangola describes as a Brazilian sweet dish of African influence, first created by African slaves during Colonial times.

Although this dessert is served refrigerator-cold, Syrian-born cook Huda Suleiman says it’s a traditional wintertime treat. It’s important to note that the biscuits used for the crust are the British tea dunkers that most Americans would describe as cookies, not the floury pastry designed to…

With the help of our Kitchen Cabinet members, area home cooks who’ve generously shared recipes from the countries where they were born, readers of The Post and Courier Food section this year have been transported from the mountains of Afghanistan to the tropical shoreline of Brazil. And the …

Palm oil is the star of this simple stew, which Rose Mwamba seasons conservatively because she’s not especially fond of spicy food.

Abeba “Abby” Teklehaimanot and Mulugeta “Muller” Gebregziabher say bones are “a must have” for flavoring this typically mild stew, although home cooks can ratchet up the heat level with extra jalapeno peppers. Niter kibbeh, the seasoned clarified butter most easily attained in the Charleston…

Considered the national dish of the Philippines, adobo is a year-round staple. Still, Jesse Stament thinks it’s best matched to cooler weather. “The salty, tangy flavors combined with tender braised meat epitomize Filipino comfort food,” he says, noting that he always includes the optional c…

There’s a reason why immigrants’ dreams are bound up in the phrase “coming to America,” as opposed to an expression singling out a particular U.S. city or state: Once people move to this country, they’re apt to move again.

Father Joseph Tedesco of Mepkin Abbey is practiced at producing simple cuisine, but this dish is appropriate for a special occasion, especially one scheduled for a cold, wintry night. “You wouldn’t find anything as nice as this for a party dish,” he pledges. “It’s very rich and elegant; just…

Father Joseph Tedesco of Mepkin Abbey is practiced at producing simple cuisine, but this dish is appropriate for a special occasion, especially one scheduled for a cold, wintry night. “You wouldn’t find anything as nice as this for a party dish,” he pledges. “It’s very rich and elegant; just…

Mushroom Pierogi

Poland’s most famous dumplings, pierogi, are tremendously versatile. The semi-circular pockets can be stuffed with sauerkraut, fruit or cheese; topped with butter, sour cream or fried onions and served as an appetizer, main course or dessert.

A pumpkin backlash is brewing in America, based on the ubiquity of pumpkin spice everything, a trend that’s blossomed from a limited-release Starbucks seasonal drink to a $500 million annual industry. According to Forbes, the flavor has invaded the cough drop and dog food sectors.

A pumpkin backlash is brewing in America, based on the ubiquity of pumpkin spice everything, a trend that’s blossomed from a limited-release Starbucks seasonal drink to a $500 million annual industry. According to Forbes, the flavor has invaded the cough drop and dog food sectors.

Unlike standard American potato salad, there’s barely a hint of creaminess to this salad of Austrian origin. But the sheer dressing accentuates the flavor of potatoes: Think of the difference between tossing lettuce in green goddess dressing versus balsamic vinaigrette. This bright side dish…

Ingredients

Korean cuisine still isn’t as ubiquitous in the United States as Chinese or Japanese cookery, but if asked to name a Korean dish, a good number of Americans could come up with bibimbap. The cooked rice dish is highly customizable: Vegetables, beef and fried egg are traditional toppings, but …

For home cooks accustomed to Western recipes, the most striking thing about the stew sometimes described as Ethiopia’s national dish is the order in which onions and fat are added. For doro we’et (also spelled as wat, wet or wet), the onions are cooked in an ungreased pan.

Twin saints Cosmas and Damian, third-century Syrian doctors who tended to the sick for free, are the patron saints of pharmacists and physicians. But in Brazil, they’re also venerated as protectors of children, a status that shapes the traditional celebration of their feast day on Sept. 27.


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