In this issue
Issue #96
Carp's meaty flesh stands up well to the bacon and sour cream sauce in this dish.
This recipe is a perfect blend of hearty wild boar with creamy and comforting polenta.
This hearty mixture of simmered squash and sweet potatoes is bathed in a delicious syrup sweetened with rich Mexican unrefined brown sugar known as piloncillo.
These delightful fritters are essentially Südtirol-style apple doughnuts.
This recipe for the well-known grub, nicknamed S.O.S., is delicious and satisfying—a great way to start the day.
To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna.
This energy-boosting treat is a twist on the peanut butter, banana, and honey sandwich—a perennial American favorite.
The word Strudel means whirlpool in German. This dessert's name refers to its flaky layers, which wrap around its soft, sweet filling.
Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa.
This spicy noodle soup is an invigorating brow wiper.
Manchamanteles, a spicy, stewlike dish from Mexico, is considered to be one of the seven classic moles of Oaxaca.
This Southeast Asian combination of sweet, salty, spicy, and tart flavors makes a great cocktail snack.
This recipe for the classic American cake is an adaptation of one that appears in The Fannie Farmer Cookbook (Alfred A. Knopf, 1990).
A refreshing mix of fruits and vegetables in a sweet and salty dressing, this is a popular street snack in Malaysia.
