In this issue
Issue #35
Ask your butcher to debone the veal, reserving the bones for you.
This is the recipe tested by the Baker's Dozen, with Cunninghams gentle advice added.
This particular recipe comes from Puerto Viejo restaurant in Buenos Aires, but you'll find chimichurri, an indispensable sauce for grilled and roasted meats, on most tables in Argentina.
This simple dish, from El Bordo de las Lanzas, looks like a salsa but is usually eaten as a side dish with grilled or roasted meats.
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.
This Sichuan-style dish is one of the few non-Cantonese recipes in Grace Young's book, The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing.
This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.
Though rice and pasta are appreciated in Friuli, polente (polenta) is the basic starch; Friulians are even sometimes called polentoni.
The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.
The fool originated in 17th-century England as a dessert made with stewed fruit and custard instead of cream.
When making these preserves leave the gooseberries in the refrigerator for about ten days, they develop a light pink blush that makes for a prettier-colored jam.
Strong-flavored fish, like bluefish or mackerel, go especially well with this sharp sauce.
