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Issue #59[all previous issues]
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It's not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild paneer, or fresh cheese—especially when scooped up with hot flatbread.
Use carrots with tops attached for this dish—it gives the impression they were just picked from the garden that morning.
This butter mixture is delicious on top of freshly grilled or pan-fried steaks.
This traditional French salad is light, crunchy, and delightfully sweet.
Pleasingly tart, this preparation adds an intriguing bite of vinegar and mustard to the other white meat.
Turn an ordinary carrot salad into an exotic accompaniment with this simple preparation.
A staple of Cuban cuisine, this garlicky, citrus marinade perks up any meat or seafood.
Traditionally this stew is cooked with wild pigeon, hunted in the forests of Jauco. Quail works equally well, says author Maricel Presilla.
Calabaza (Cucurbita moschata), also known as West Indian, Cuban, or Caribbean pumpkin, is a large hard-skinned squash available in the U.S. at Hispanic markets.
Bacanes perdidos, or lost tamales, is a delicious use for leftover plantain tamales. This dish is a specialty of Baracoa.
As a substitute for soft white plantains, hard to find in the United States, author Presilla uses a mixture of green bananas (for texture and color) and green plantains (for flavor).
Eberhard Müller has been preparing lobster this way for 20 years, at restaurants including Manhattan's Le Bernardin, Lutèce, and Bayard's.
Suckling pig is a popular special-occasion dish in the Jauco region of Cuba.