In this issue
Issue #141
This recipe is inspired by rosl, a Jewish specialty from the Ukraine that calls for pickling beets in brine. The sweet, spiced beets are seasoned with orange zest and mustard seeds, and make for a delicious accompaniment to roast meats or fish.
In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
This sweet, fizzy Concord grape soda is set to bubbling with a purchased culture of champagne yeast, which gives it a pronounced effervescence.
In Malaysia, this pan-fried fish dish is typically made with stingray filets, but any six to ten-inch whole fish will do.
This rich Malay coconut rice is a breakfast favorite in Malaysia.
This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that's been infused with rosemary, chile flakes, lemon, and anchovies.
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy.
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
This red wine vinegar is flavored with star anise and cloves, and makes an excellent all-purpose seasoning for everything from salad dressings to marinades.
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
This moist, fruity loaf is eaten throughout Lincolnshire, often with a smear of butter and a slice of cheese.
A savory split-pea pudding like this one is a classic accompaniment for roasted meats.
