In this issue
Issue #66
This is a simple but rich spring recipe that combines the earthy quality of morels with the bright sweetness of broad beans (favas).
Named for a town in Galicia, in northern Spain, these peppers, now also grown in this country, are available from about April through September.
The secret to this simple dish is to use the best-possible bacon.
Herdwick lamb is not available in this country, and we found that related breeds raised here were not noticeably more flavorful than good conventional lamb.
Rhubarb doesn't have to always be in a pie, here the stalks are stewed with tangy and sweet ricotta.
A fiery, crisp yet slightly sweet summertime drink that truly carries with it the spirit of Brazil.
Manioc flour, which in texture actually resembles fine meal, is served at virtually every meal in South America.
Feijoada is a traditional Brazilian feast of black beans and mixed meats.
This flavorful rice dish is a common dish eaten almost daily in Brazil.
Russet potatoes are the best for this dish because their cooked flesh is dry and fluffy when mashed and their sturdy skin crisps when baked.
The biscuits stand up to their name—hot and crusty. We also find them quite delicious.
There are numerous versions of this pungent relish from Myanmar; this one comes from the region of Yangon.
This Asian stir-fry is the perfect side dish for spinach lovers.
To do this curry justice, use the freshest ingredients you can find.
