In this issue
Issue #25
These "irish potatoes" are not what they would seem. This great recipe from Philadelphia's Moonstruck restaurant showcases the bite-size coconut cream balls rolled in cinnamon, sugar, and cocoa.
Layers of lobster, avocado, and mango create a tower of pure indulgence.
This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables.
This Cantonese fried noodle cake—soft inside but crisp outside—is a traditional version of what Americans know as chow mein.
Chef Reed Hearon serves this spicy dish at Rose Pistola's, his San Francisco eatery.
North Beach ''old stove'' (traditional home cook) Rose Pistola provided this recipe for us.
Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
This is a popular dish at dim sum restaurants in Hong Kong and at Cantonese restaurants in America.
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
Cesare Benelli of Ristorante Al Covo in Venice, who shared his recipe with us, makes this risotto with a richly marbled cut of beef; we've found that a meaty short rib works well.
In China, bean threads—springy, slippery, and bland—are treated more like vegetables than noodles and are used either to add texture to delicate soups or to absorb flavorful juices in basic braised dishes like this one.
One of the ingredients in this soup is Chayote, a subtly flavored, pale green fruit, and is available in Hispanic or Caribbean markets and specialty produce stores.
