In this issue
Issue #102
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
This decadent cake has eight layers—each with a sprinkling of powdered peanut butter cups.
Cactus paddles have a flavor that is a cross between a bell pepper, asparagus, and green beans, with a slightly tangy taste.
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet.
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.
In the Basque Country, a local variety of corn, called tzakinarto, is toasted and milled into a flour, which is used for handmade corn tortillas that are typically eaten with chocolate.
The invention of thousand island dressing is often attributed to Theo Rooms, a chef at the Blackstone Hotel in Chicago when it opened in 1910.
This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako.
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
