In this issue
Issue #84
Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.
Prepare this dish in the early days of fava season, using only very fresh—preferably just-picked—young favas.
A tangy lemon sauce livens up the favas' slightly musky flavor.
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
The recipe for this classic Catalan dish comes from Catalan Cuisine by Colman Andrews.
This delicious cake, popular at afternoon teas in England, was named in honor of Queen Victoria.
Black currants are tart and acidic when eaten raw but pleasantly tangy when cooked.
Make these delightful sandwiches using leftover roast beef and chicken, and then slather the bread-most tearooms remove the crusts-with freshly made butter.
This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
