In this issue
Issue #16
Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.
An Italian immigrant in the heart of Wisconsin cheese country shares her pasta making secrets.
This variation of our Cheddar Cheese Biscuits uses scallions to add just the right nip of flavor.
Rhode Islanders believe it is stone-ground johnnycake meal that sets these griddle cakes apart.
Light, fluffy, and decadently chocolaty, this dessert is a little taste of heaven.
This recipe typifies the flavors of the Juchitan region-tangy, sharp with alittle heat.
Crayfish were once so plentiful in Alsatian waters that soups like this one were common.
In Alsace, light fruity pinot noir is often paired with mild-tasting fish like this European pike perch, a member of the walleye family.
Recipes like this one hearken back to the days when farmers stored grapes in their attics.
Local artists and intellectuals gather at the Bar Jardín in Juchitán to enjoy dishes like this one.
Dashi, the stock at the heart of all Japanese cooking, should taste of the sea. It is simple to make as there are only three ingredients.
