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Issue #66[all previous issues]
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This is a simple but rich spring recipe that combines the earthy quality of morels with the bright sweetness of broad beans (favas).
The secret to this simple dish is to use the best-possible bacon.
Herdwick lamb is not available in this country, and we found that related breeds raised here were not noticeably more flavorful than good conventional lamb.
Named for a town in Galicia, in northern Spain, these peppers, now also grown in this country, are available from about April through September.
Rhubarb doesn't have to always be in a pie, here the stalks are stewed with tangy and sweet ricotta.
A fiery, crisp yet slightly sweet summertime drink that truly carries with it the spirit of Brazil.
Feijoada is a traditional Brazilian feast of black beans and mixed meats.
Manioc flour, which in texture actually resembles fine meal, is served at virtually every meal in South America.
This flavorful rice dish is a common dish eaten almost daily in Brazil.
A favorite side dish to many Southern meals.
Russet potatoes are the best for this dish because their cooked flesh is dry and fluffy when mashed and their sturdy skin crisps when baked.
The biscuits stand up to their name—hot and crusty. We also find them quite delicious.
This salad is tangy and fresh, with just the right amount of heat.
Steamed rice is a staple of Asian cuisines—this is how the Burmese make it.
This Asian stir-fry is the perfect side dish for spinach lovers.