In this issue
Issue #4
Parsley, long dismissed as a mere garnish, proves itself a flavorful accent in this soup.
This is a typical dish prepared from the rich abundance of ingredients found in Madras, India.
The cuisine of southern India uses aromatic spices to perk up even simple dishes like this one.
Spicy, spicy, spicy—this Indian snack from Madras will awaken all your senses.
Savoie tradition says that if your bread cube slips off the fork into this rich, cheesy fondue, you must buy the next drink.
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe.
Savoyarde desserts like this one are as rustic as the region itself, using ingredients from the bounty of the land.
This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket.
The ultimate “come-as-you-are” dish, jambalaya employs whatever food is handy—in this case, quail.
Luscious and sweet, this sugarcane cake perfectly embodies Acadian cooking—and makes a fine dessert.
These meaty, aromatic chicken pies are some of the best we've ever had.
A South Louisiana invention, an authentic Acadian étouffée is a meal in itself.
Developed as a condiment for oysters, this sauce works well with other types of shellfish, too.
