In this issue
Issue #21
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand.
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American "yam" (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.
This is an adaptation of a recipe for duck with sweet potatoes in cider sauce.
Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home.
An ancient culinary tradition all but forgotten in urban Peru until the 1980s, huatia—food baked in pits lined with hot stones—has been traced back at least to the Incas.
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
This is a variation of the bamboo shoot soup popular in Cambodia.
Bakong, which are prawns common in the Tonlé Sap and Mekong rivers, are typically grilled. This recipe, served with a kroeung, or sauce, is an elaboration on the traditional preparation.
Pork is a versatile meat, but we prefer to cook it simply—as in this recipe.
In Peru, this elegant soup is made with camarones, freshwater crayfish found in small rivers and irrigation ditches. American freshwater crayfish or fresh shrimp may be substituted.
This recipe is the perfect example of how to properly cook fresh cod: quickly, gently, and simply.
