In this issue
Issue #101
This dish is a version of one that Barbara Wand, a home cook in Newton, Massachusetts, makes for Passover; she usually serves it with jam or maple syrup. Continue...
This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world.
Sharp cheddar cheese is a good foil for the chives in these biscuits.
Choose a young, mild-tasting goat cheese for this omelette so as not to overpower the chives.
Loaded with vegetables, this Greek-American concoction is an everyday sort of side dish.
This lovely pie benefits from both a terrific crust and a fantastic custard filling.
This condiment pairs beautifully with buckwheat crêpes.
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
The presentation of this flaming dish is quite a show.
You don't need any special tools to spread out the batter for these home-style crêpes—just tilt and swirl the pan and you'll be fine.
The best Schnell-Imbisse (fast-food stalls) make their own currywurst sauce, essentially a curry powder–flavored ketchup.
Made with naturally preserved corned beef, ham, and potatoes, this dish exemplifies the delights of diner food.
This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd.
The secret to this dish is to toast and grind whole coriander seeds.
This egg salad is equally delicious atop bread or eaten on its own.
