In this issue
Issue #16[all previous issues]
Sort by: Recipes | Features
No other dish shows off the richly varied charcuterie of Alsace quite like this one, which was traditionally served at home on Sundays after the family returned from church.
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.
At New York's Union Square Cafe, chef Michael Romano accents his version of this classic Italian dish with blood oranges and their juice instead of the traditional lemon-zest-based gremolada.
Dexterity and practice are required to master this fast-cooking layered ''omelette''. The result, however, is a dish of great subtlety.
In Oaxaca, the distinctive cuisine of the Isthmus relies on guajillo chiles, vinegar, and other strong flavorings—all used in this marinade.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
This beef-enriched soup is a local favorite in Juchitan, Mexico.
These tiny ''vinegared bites'', like a salad course, sometimes appear early in the Kaiseki meal.
Oysters in Japan are a cherished taste of the sea in early winter.
Today, all kinds of vegetables, fish, and even fruit are served with miso sauce.
Niban-dashi is a stronger stock, made from the konbu and bonito flakes left over from ichiban-dashi. It is used as a stock, braising liquid, and seasoning.
This Alsatian dish is a rich game stew, traditionally thickened with the blood of the animal. Our recipe uses flour for a lighter interpretation.