In this issue
Issue #43
Use as many herbs as possible when making this crispy tempura. They are delicious served before dinner with champagne or a champagne cocktail.
Fried clams like these are found in clam shacks all over Cape Ann, Massachusetts, where steamers are king.
The addition of soy sauce, sesame oil, and red chile oil puts an Asian twist on this simple vegetable.
This delectable chocolate–nut confection is a tradition at Kentucky Derby parties across the Bluegrass State and a winning dessert for any occasion.
Meant to be eaten cold, this Sichuan dish, like much of the cooking of that northern province, is quite spicy.
In France, boudin is blood sausage; in Cajun country, says Glenn Daigle, ''it's basically rice dressing with pork.''
This is the simplest possible version of congee, or rice porridge, and is meant to be eaten with spicy condiments.
Rock cod, sometimes sold as rockfish, is common along the Pacific coast. It is not related to true cod from the Atlantic.
This recipe calls for russet potatoes, but new potatoes taste good, too.
This recipe calls for canned peaches but you can substitute fresh when in season.
Do not rinse the chao mian noodles after you cook them; the starch on the surface helps them ''grab'' the garlic flavor.
