In this issue
Issue #80
At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. Continue...
This Trader Vic's creation is an upscale version of ham croquettes popular in Spain and Latin America.
Along with Chinese peas with water chestnuts and asparagus Chinese style, this is a classic Trader Vic's vegetable dish.
According to the Trader Vic's drinks menu, the recipe for this cocktail, with its name evocative of morning-after woes, comes from Sheppard's Hotel in Cairo.
This unusual soup, a Trader Vic invention, was perhaps inspired by the soup called boula boula, a purée of pea soup and turtle soup.
This rich, fruity pudding is a delicious holiday tradition throughout Britain.
A great recipe using leftover ham and biscuits from the holidays.
These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone".
This over-the-top elaboration of fried wontons is an enduringly popular appetizer.
In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
This recipe calls for toasting the flour which adds a rich, nutty flavor to gravies and sauces.
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
