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Issue #68[all previous issues]
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The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early '70's.
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo León, under the name arrachera al carbon.
A simple recipe for this widely popular dish in Sardinia.
While visiting Sardinia we were served this very simple and flavorful snack.
Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common.
This thick, satisfying condiment has long been a favorite of salad lovers the world over.
You may cook these tortillas (then turn them into crispy taco shells or tortilla chips) or fry them as puffy taco shells.
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
This Tex-Mex favorite is warm, gooey, and totally satisfying.
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.