In this issue
Issue #42
In Southern Germany, entire menus are dedicated to this springtime spear. This soup highlights the delicate nature of the white flesh and is a great way to start any meal.
Brining the bird first keeps it moist and tender on the inside; draining the chicken on a wire rack after cooking ensures intense crispiness.
These biscuits are simple, easy and delicious. The cast-iron pan adds great flavor and a certain down-home flare.
This recipe makes good use of spring’s fresh white asparagus. Hans Röckenwagner, a German chef based in Los Angeles, shared the recipe with us as part of Lori Zimring De Mori’s feature, “White Asparagus” (April 2000).
This quintessential appetizer is served all across the South, from New Orleans, Louisiana, to Norfolk, Virginia.
The secret of good black beans (and of many other Cuban dishes) is a slow-cooked sofrito of onions or scallions, garlic, and green peppers.
The papaya, popular in Cuba, is a delicious fruit and, it is said, an aid to digestion.
This recipe, one of Cuba's favorite traditional dishes, is called ropa vieja ("old clothes") in Spanish, for its texture.
We discovered this distinctly Cuban side dish at La Fontana, a paladar—a privately run home-restaurant—in Havana.
An important food staple in Cuba, malanga is used in many Caribbean dishes like these delicate fritters.
