In this issue
Issue #78
This rich creation is one of many recipes that are based on a beloved staple of Southern potluck cooking: cream cheese.
Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.
Fiery red chiles give tender skirt steaks an unexpected—though not unwelcome—kick.
Though perfectly delicious on its own, this cake can also be served with fresh fruit, toasted almonds and honey, or sweetened mascarpone.
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
More a dip than a soufflé, this delectable dish is a favorite at potluck dinners and tailgating parties.
From 1960s Spain comes a lovely recipe melding three luxurious ingredients: duck, brandy, and black truffles.
We came across this recipe while doing a story on tailgating at football-crazy Ole Miss, but frankly, it's delicious any day of the year.
Here is a cheesy version of steak tartare and a popular snack among Texans.
Ready-made usli (pure) ghee is available in Indian grocery stores, but making your own is easy, doesn't take long-and guarantees freshness and a sweet, lightly nutty flavor.
We based this recipe on one used at Cal Pep restaurant in Barcelona.
At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer.
Barcelona's Cal Pep restaurant would not divulge the recipe for this dessert but did share the ingredients list. Here is the result.
