In this issue
Issue #120
These traditional crumbly cookies from the Basilicata region of Italy are flavored with Strega, an Italian herbal liqueur.
Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn't break as easily during tossing as fresh egg pasta does.
When making the vinaigrette for this salad, use a crumbly blue cheese like cabrales or valdéon from Spain. Continue...
The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp. Continue...
This chewy focaccia is one of many excellent varieties sold at the bakery Panificio Cifarelli in Matera. Continue...
This recipe for a layered shake is based on one in Thoroughly Modern Milkshakes by Adam Ried.
This recipe is based on one in Thoroughly Modern Milkshakes by Adam Ried.
Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish.
Make this slaw just before serving so that the lettuce is as crisp as possible.
This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com.
This classic sweet and savory Vietnamese fish dish is excellent paired with white rice and stir-fried Asian greens.
This creamy, sweet dessert is a favorite Vietnamese street snack.
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, sandwiches, or salads.
This fragrant stir-fry, a version of one in The Wisdom of the Chinese Kitchen (Simon & Schuster, 1999) by Grace Young, is a popular Chinese New Year dish.
These spiced, succulent kebabs can be formed into either cylinders or patties.
