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Issue #117[all previous issues]
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Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
This mildly spicy chickpea recipe is perfect served with puffy fried flatbreads and chutney.
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.
This recipe comes from the chief of the Arcata Fire Department in Humboldt County, California and is considered an all-time favorite among the fireman.
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.
This homemade version is in a league of its own.
This harissa recipe, a North African condiment, is based on a recipe in A Mediterranean Feast by Clifford Wright.
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.