In this issue
Issue #122
This is Latin-food writer Maricel Presilla's interpretation of a classic Spanish dish.
Pimento cheese is a popular burger topping in and around Columbia, South Carolina. The cheese gives so much flavor to the burger that you won't need ketchup.
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For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. Continue...
Rhubarb, a reddish pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam. Continue...
Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. Continue...
Some say that the patty melt — a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread — isn't technically a burger, because it has no bun. We love it just the same.
The recipe for these cod cakes hails from Cape Breton, Nova Scotia—more precisely, from the files of home cook Eva Murphy, whom Sasha Chapman profiled in "August's Feast" (August/September 2009). Continue...
Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed.
This dessert can be made with either fresh or frozen huckleberries or blueberries.
Fresh or frozen blueberries make a fine substitute for tart and sweet huckleberries in this moist, crumbly cake.
These poached chicken dumplings are served chilled, with horseradish.
This summer chowder is thickened not with flour but by puréeing a little of the soup, which is then stirred back in.
Dashi is an all-purpose savory stock that’s used in Japan to flavor many kinds of foods.
These chiles add tartness and heat to everything from tacos to scrambled eggs.
The brightly colored and intensely fruity Andean pepper known as ají amarillo gives this traditional stew a bold but nuanced character.
