In this issue
Issue #136
If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results.
These addictive fries, served at Yerba Buena restaurant on New York City's Lower East Side, can be made with fresh hearts of palm for a crispier texture.
Serve these chewy dessert squares, known as Carré Érable et Noix, in shallow bowls, with a pitcher of cream to be poured over the top.
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
When making this recipe for Tarte au Sucre d'Érable, home cook Nathalie Decaigny folds any extra dough over the side of the pan for an extra-thick crust and serves the tart warm with whipped cream.
In this recipe for Soupe aux Champignons et Riz Sauvage à l'Érable, rich, creamy soup is balanced by the addition of hearty grains and sweet maple syrup.
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
Vintner's Vodka and St. Germain combine with creamy egg white and tart lemon juice for this sweet and fizzy drink.
This traditional Haitian stewed chicken dish owes its bright, spicy kick to a marinade with fiery Scotch bonnet peppers.
When paired with Organic Nation vodka, celery bitters, apple cider, and lime create a light and smooth cocktail.
Indulge yourself with this cocktail treat, sweetened with maple syrup vodka, Kahlua, and heavy cream.
