In this issue
Issue #95
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
Turkish coffeepots, or ibriks, usually made of copper, come in varying sizes and needed to make this potent brew.
Deep-fried tofu puffs come in many shapes and sizes. In this dish, the puffs are sliced open to ru wei, "let the flavors enter".
In China, mildly flavored soups like this one are served in small bowls to be sipped along with meals in lieu of tea or water.
Use hearty whole wheat bread for this simple and appealing dish.
Alaria seaweed, similar to wakame, is found from Alaska to central California. This tasty sea vegetable can be used in a variety of dishes.
This simple but hearty dish showcases the rich flavor of the duck.
These "fries" are reminiscent of the panisses, or chickpea-flour fries, of Nice.
Water buffalo yogurt is richer than the conventional kind.
We only use petals from organically grown roses for this fresh, tangy salad.
Lamb in Turkey is very tender and scented by the wild thyme the sheep feed on in the hills, making it a popular choice for many Turkish dishes.
The savory flavor of the lamb combined with the cool creaminess of the yogurt makes for a unique soup.
These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro.
According to Martha Dahien, Chinese cooks know that water spinach "tastes best cooked with something of intense . . . flavor", such as the fermented tofu in this recipe.
This dish is a perfect example of tofu's versatility.
