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Issue #150[all previous issues]
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While General Tso is famous in his home province of Hunan, the eponymous dish that bears his name is relatively unknown.
Author Alexander Lobrano reminisces about his first experience eating Blanquette de Veau, at Chez la Vieille in Paris.
This dish of sautéed onions tossed with pasta and buckwheat groats (the hulled, roasted kernels of buckwheat) is mainly associated with Russian Jews, though it may have been eaten by poor Eastern Europeans of all religions.
Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of beloved chocolate chip cookies, but softer and more substantial.
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice.
This simple chickpea stew, it is called by many names: chana, chole, hara matar when it's green. Its tartness comes from tamarind, pomegranate seeds, green mango powder, or lemon. It can be dry or wet, fortified with potatoes, tomato-red or almost black. Under any name, it feeds India.