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This recipe can also be made with fresh dill or mint adding a flavorful twist.
Roasting beets brings out the earthy sweetness of this underground treasure.
This recipe is an adaptation from the Auberge du Lion d’Or in Cologny, Switzerland.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
Use small sweet beets for this delightful salad.
This colorful salad is best served at room temperature.
This versatile recipe can be made with an assortment of wild mushrooms.
Use this stock to make any recipe calling for a rich beef stock.
In military slang, this dish was commonly referred to as S.O.S.—"bleep" on a shingle, with the shingle referring to the toast.
We adapted the recipe for this traditional soup from Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman.
This recipe, from Claudia Roden's The Book of Jewish Food, can be used for loaves of various shapes, including the rounded ones baked for the Jewish New Year, which symbolize the cycle of life.
Prune restaurant in Manhattan serves beets and greens this way.
This recipe is from the Moorish city of Seville and showcases the infusion of their culture into Spain's cuisine.