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Issue #14[all previous issues]
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The secret to these seasonal pancakes, adapted from The Breakfast Book by Marion Cunningham, is sweet chunks of stewed quince.
These chewy orange slices and their vividly spiced syrup are essential ingredients of our Pumpkin–Walnut Cake.
From the comida criolla, the traditional cuisine of the Chilean rodeo, comes this lovely chicken dish.
This stew, one of Chile's national dishes, remains true to its Mapuche Indian origins.
Of all the pebres we sampled while exploring the rodeo cuisine of Chile, we liked this version, with tomatoes, best.
Author Richard Olney inspired this luxurious terrine.
The recipe for this sweet bread came from Sweden (via Finland) to New Jersey in the 19th century.
This classic Chilean dish is a distant relative of England's cottage pie.
The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock.
You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.
Like apples, quinces are often used in savory dishes. In this Persian-inspired recipe, the fruit is poached, then stuffed and baked.
Empanadas were first mentioned in Chile in 1652, and were probably introduced there by the conquistadores.
No bouillabaisse is authentic without this garlicky Provençal paste.
This restorative stew, so brothy that it's almost a soup, is enjoyed in small towns throughout Chile.