Recipe Listing - Issue 100
FARE
• Cumin-Laced Tamarind and Mint Cooler (Jal Jeera) • Beet and Sumac Salad
MEMORIES
• Myanmar-Style Long Bean Salad (Pei Daunt Shay Thoke)
CLASSIC
• Spaghetti alla CarbonaraSHRIMP
• Shrimp Scampi with Linguine• Barbecued Shrimp
• Shrimp Boil
• Stir-Fried Shrimp with Snow Peas
• Shrimp Cocktail
• Maine Shrimp Chowder
PERU
• Boiled Yuca (Yuca Hervida)• Huanchaco-Style Fish Stewed in Tomatoes and Chiles
(Sudado de Pescado)
• Grouper Ceviche
(Cebiche de Mero al Estilo de Huanchaco)
• Andean Yellow Chile and Epazote Salsa
(Salsa de Ají Escabeche y Paico)
• Chickpea Porridge with Chile Oil (Pepián de Garbanzos)
RED COOKING
• Red-Cooked Fish (Hong Shao Yu )• Four Happiness Wheat Gluten (Si Xi Kaufu )
• Red-Cooked Pork Belly (Hong Shao Rou)
• Red-Cooked Chicken (Hong Shao Ji )
SARATOGA BAKER
• Gâteau Saint-Honoré• Lemon Meringue Tart
• Chocolate Babka
KITCHEN
• Ed Koch's Broiled Swordfish with Olives
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