Simmer

Greens are a direct part of African-Amercans' African heritage. Dishes using leafy greens abound in the cooking of the African Atlantic world. They turn up as a couve in Brazil, as a callaloo in the Caribbean, as sauce feuilles in French-speaking West Africa, and simply as greens in the southern United States. The African-American twist with greens is in the manner of cooking. We cook 'em long and slow —down to the proverbial "low gravy"— (but then again that was the way all vegetables were cooked in much of the past). The real innovation is in the eating: We savor not only the greens but also their cooking liquid or "pot likker," a rich source of vitamins and iron.

Ginger and garlic give these pea pods a hint of Asian flavor, but we think they're a good all-purpose side dish.

This recipe is an accompaniment for Boca Negra Chocolate Chipotle Cakes .

Fennel Braised with Garlic Many Jews of Ashkenazic descent do not consume legumes during Passover, and, of this group, there are those who consider fennel a legume.

Chilpachole de Jaiba This typical dish is adapted from a recipe given to us by our official guide, Ricardo Muñoz. Although picking the crabmeat is time-consuming (enlist a friend to help), you will be rewarded with a truly exceptional soup.

"My boyfriend and I can't get enough of the Caribbean and Latin foods at Babalu's in St. Louis," writes Traci Anderson of St. Louis, MO. "We love the curry-coconut steamed mussels. Is it possible to persuade the chef to share his secret?" Active time: 40 min Start to finish: 1 hr

Pierogies are large dumplings filled with meat, cheese or vegetables, and they are very popular in Poland. A precooked version is available frozen in many supermarkets.

During roundups, cowboys once saved any extra coffee for use in cooking, since water was sometimes scarce. The coffee powder in these beans is an adaptation of that. Add some hot buttered flour tortillas and a crisp salad alongside for a terrific meal.