In this issue
Issue #104
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
This dessert is rich, subtly spiced with cinnamon and ginger, and sweetened with molasses.
This recipe is based on one in Rosa's New Mexican Table by Roberto Santibañez. Prepared in a traditional mortar and pestle, it's the best guacamole we've ever had. Continue...
This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose.
This potato salad—flavored with crabmeat, salmon caviar, and garlic-laced mayonnaise—was created by Tom Hudgins when he lived in the Russian city of Vladivostok.
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
Complex and delicious, old-fashioned, home-brewed root beer is rich in spice and molasses.
This lobster and avocado salad recipe is from chef Jeremy Marshall of Aquagrill in New York City.
Tangy, buttery, smoky, and salty—this sandwich has it all.
This open-faced herring sandwich is traditional fare on the Russian table.
Slow-roasting tomatoes concentrates their sweetness and makes them the perfect addition to summertime salads, sandwiches, and pasta dishes.
This Russian preparation is a delightful and simple dish of scallops and shrimp.
This tomato version of clam chowder, a variation of Manhattan-style, is based on one served at Champlin's in Narragansett, Rhode Island.
