In this issue
Issue #110
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
This recipe accompanied Rita Williams's essay "A Giving Tree" (April 2008). We based this stalwart recipe on one from baking maven Maida Heatter, and we really do think it is the best damn Meyer lemon cake we've ever had.
This recipe is based on one that Sandro Manzo, an Italian art dealer who now lives in New York, learned from his mother during his youth in southern Italy.
This hors d' oeuvre can be found in a traditional Russian feast.
Not quite croquettes and not quite chicken kiev, these rich, butter-stuffed chicken cutlets are delicious.
The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
Injera, the spongy, crêpe-like sourdough flatbread usually made from tef, a hardy Ethiopian grain, can be easily replicated at home with all-purpose flour, yeast, and a nonstick skillet.
This seasoned, clarified butter is a key component of many Ethiopian dishes.
An Ethiopian favorite, these flavorful greens have an interesting addition–cottage cheese.
Berbere, whose name means hot in Amharic, is a chile-spice blend that's essential to many Ethiopian dishes.
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
