In this issue
Issue #61
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.
This versatile recipe can be made with an assortment of wild mushrooms.
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.
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.
