In this issue
Issue #111
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou.
This sticky dessert, sometimes called treacle sponge, is as at home in an English pub as it is at an elegant dinner. Continue...
Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue...
This dish is slightly salty, slightly woodsy, and entirely sumptuous. Continue...
These Asian-inspired chicken wings are equally delicious when served as part of a pupu platter or as an appetizer on their own. Continue...
Buttermilk and Tabasco sauce add tang and spice to this fried okra, while cornmeal gives it a pleasant crunchiness.
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
Real swamp cabbage is the heart of the young sable palmetto, but you can substitute canned hearts of palm instead.
This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's.
