In this issue
Issue #116
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue...
Belonging to the family of slow, steam-cooked moghul dishes called dum pukht, this lamb is coated in a spice paste made with saffron, coconut, almonds, and yogurt. Continue...
Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well.
Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts.
This kitschy cocktail food of the 30’ is back for the holidays.
This creamy blue cheese spread makes the perfect counterpoint to crisp toast.
This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its pleasant kick from Thai chiles.
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
This smooth-drinking white wine– and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain Alexander Radcliffe.
These Mexican milk candies get their silky texture from sweetened milk.
This rich, concentrated sauce is well worth the time it takes to make it.
This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon.
This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
