In this issue
Issue #21
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
These fries are a favorite accompaniment to our Bacon Cheeseburger or Classic Hamburger.
This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish.
Waffle chips, called gaufrettes in France, are easiest to make using a mandoline equipped with a ruffled blade.
Double-frying is the secret of both perfect french fries and beautiful pommes soufflées. Just the cuts and varying oil temperatures make them different.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Peruvians use a cautious hand when spicing their food, but compensate for their conservatism by serving a variety of fiery, chile-based salsas as condiments alongside their meals.
The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables.
The custardlike interior of this three-tiered cake is fresh or condensed milk reduced to a thick, sweet paste.
James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best.
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
This is an easy way to temper the pungency of prahok, or fermented fish; the aroma remains strong, but the flavor becomes subtle.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
In Cambodia the dishes include a variety of fish sauces like in this recipe for fried pomfrets.
