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Issue #103[all previous issues]
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Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina.
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving.
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
This simple but legendary cookie has a French beginning.
Lip-curlingly pungent and utterly delicious, this garlic-and-pepper-seasoned dish is southern Thai, through and through.
This dish can be made with whatever greens are in season.
Boudin blanc is a smooth, delicately spiced sausage made from veal, chicken, or pork and, sometimes, milk, eggs, and bread crumbs.
Before serving this elegant terrine, remove it from the refrigerator and let it sit for 20 minutes—this will take the chill off and heighten the taste.
Although many of us in the West assume that lemongrass must be cooked before it's eaten, cooks in southern Thailand adore its crunchy texture and intensely citrusy flavor.
A steak house steak has a crusty, deeply browned exterior—a finish executed by means of intensely hot grills or broilers whose temperatures sometimes reach 800°.
Pornpitlum Pattcha's version of this dish was made with large saltwater prawns known in Thai as goong yai.
Swiss steak may derive its name from the process of 'swissing' textiles, in which cloth is pressed between rollers to soften it.
Although this dish is traditionally made with a whole, cut-up chicken, we've found that thighs and drumsticks work just as well.