In this issue
Issue #21
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
These fries are a favorite accompaniment to our Bacon Cheeseburger or Classic Hamburger.
Waffle chips, called gaufrettes in France, are easiest to make using a mandoline equipped with a ruffled blade.
This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish.
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
This is an easy way to temper the pungency of prahok, or fermented fish; the aroma remains strong, but the flavor becomes subtle.
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables.
Bakong, which are prawns common in the Tonlé Sap and Mekong rivers, are typically grilled. This recipe, served with a kroeung, or sauce, is an elaboration on the traditional preparation.
In Cambodia the dishes include a variety of fish sauces like in this recipe for fried pomfrets.
Double-frying is the secret of both perfect french fries and beautiful pommes soufflées. Just the cuts and varying oil temperatures make them different.
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
