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Issue #93[all previous issues]
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This simple salad is made with green beans, radishes, and a chile-infused honey.
Sweet and lush, this Italian lemon liqueur showcases the fruit's flavor.
Sweet-salty-sour li hing mui pulls double duty by both flavoring this cocktail and decorating the rim of the glass.
A popular pastry among locals in the village port of Newlyn, located on the southwestern tip of England.
The Portuguese sausage linguiça is a staple ingredient in Hawaiian cuisine and a spicy addition to these clams.
This dish is an adaptation of the "pan fried island pork chops" served at the Side Street Inn.
The key to this dish, based on one served at Da Paolino in Sorrento, is to use the freshest lemon leaves available.
Macaroni salad is a standard component of the typical Hawaiian plate lunch, served in every corner of the islands.
These ribs are glazed with a type of Hawaiian yellow passion fruit adding a tangy kick to the meat.
If you find this dish too tart to eat as a salad, use as a condiment for roasted meat or poultry.
The hint of lemon can transform many dishes including this creamy risotto.
In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included.
In Cornwall, England these "sarnies" (sandwiches) are made with brown crabs but claw or lump crabmeat will do.
Simple and delicious this fish cakes are made from mild tasting cod and mashed potatoes.
This hearty and rich fish pie is more of a casserole than a "pie".