In this issue
Issue #117
Our deputy editor Beth Kracklauer traveled to Louisville, Kentucky, with her father for her survey of the best bar foods in that city. These fried chicken livers topped the list. Continue...
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.
This simple but delicious roast chicken is based on a recipe in Olives and Oranges by Sara Jenkins and Mindy Fox (Houghton Mifflin, 2008). Continue...
One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue...
The secrets to making a perfect grilled cheese sandwich are low heat and lots of butter. Continue...
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.
