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Issue #56[all previous issues]
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Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
The Tabasco Community Cookbook Awards, featured in the 2002 edition of our SAVEUR 100, celebrates people who produce cookbooks that benefit local communities and charities. This recipe is an adaptation of one from Tabasco Award winner The Tastes and Tales of Moiliili, a 1997 collection of recipes and stories from Honolulu's Moiliili Community Center.
This recipe is perfect for gathering family and friends around a festive table in good company for a sumptuous feast.
This is a specialty of Le Train Bleu in Paris.
At Lumière, chef Michael Leviton makes this tartare with top-quality sirloin that has been dry-aged for 28 days.
Larousse Gastronomique includes the option of adding anchovy essence and/or chopped hard-cooked egg to this sauce and suggests serving it with cold meat or seafood or mixing it with salads or shredded celery root.
At Sydney's Boathouse Restaurant, this savory pie is garnished with house-smoked tomatoes.
This recipe comes from Cracker Crumbs, published in the early 1960s by the Woman's Society of Christian Service of the First Methodist Church of DeLand (Florida).
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
Our kitchen adapted this version of Bankok's Thip Samai restaurant's pad thai.
chef Susur Lee's bisque isn't a traditional one-it has no cream or puréed fish-but it's rich in flavor nonetheless.
This rich, sweet, slightly tangy broth not only makes a great base for bisque, it also can be reduced and served over steamed fish, prawns, even filet.
This Mediterranean specialty, sold in take-out containers for years at Kalustyan's, is now served in the shop's café as well.
This dish was served at Ports, the infamous LA hangout.