In this issue
Issue #25
A Moroccan staple, this tangy salad has just a bit of heat from the chiles.
We first tried this traditional Berber specialty in a tent at the Auberge Telouet, a restaurant in the High Atlas Mountains of Morocco.
Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.
Over the centuries, Chinese chefs have developed numerous noodle-making techniques. One Cantonese method is to roll pieces of rice noodle dough to form the 'silver pin noodles'in this dish.
This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City's Le Cirque.
Rick Bayless, a SAVEUR consulting editor, helped us adapt this recipe from Birriería El Tartamudo in Jocotepec.
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
