In this issue
Issue #89
Fideo (or fideos) noodles which are traditionally used in this soup are very thin and short enough to fit into a soup spoon.
The word koskera (or koxkera) is usually applied to dishes cooked in the style of San Sebastián, the Spanish Basque gastronomic capital.
One of the most popular strudels in Vienna is topfenstrudel, made with a crumbly white cheese similar to quark or farmers' cheese; custard strudel is an elaboration of topfenstrudel, baked with sauce in a dish.
Shuba, the Russian word for fur, is the nickname for this dish; it refers to the layers of potatoes, carrots, and beets that blanket the pickled herring.
Instead of roasting a leg of lamb just for this dish, use any smaller leftover portions from a roast (and the pan drippings) to make this Basque-style stew.
To make this hearty meatball dish use chipotles which are smoked jalapeños, sold dried, en adobo (in chile sauce), or preserved in vinegar.
Make this strudel with tangy-sweet fresh morello cherries when they're in season, in midsummer— but jarred morellos may be used when fresh aren't available.
Anyone who visits Moscow is probably familiar with this dish, because it's on nearly every Russian restaurant menu.
A variety of vegetables—traditionally, carrots, cauliflower florets, zucchini, and jicama— may be added to this fiery pickle. The vegetables are blanched separately, then added to the boiling vinegar with the chiles.
Pompano is a particularly flavorful fish; substitute catfish only if pompano is unavailable.
As the apricots and prunes in this stew cook, some of them will fall apart and thicken the sauce.
When these wintertime treats are sprinkled with confectioners' sugar, they resemble small branches covered with snow—especially when they're loosely heaped in a pile.
