In this issue
Issue #101
These crêpes—chewy and thick—look like American pancakes, defying conventional expectations of the way crêpes should look.
This dish is based on one prepared by Louis Chan.
This sauce for these scallops pairs nicely with earthy buckwheat crêpes.
This boldly flavored chive butter is a wonderful adornment for meat or poultry.
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf.
This tea is finished with sweetened condensed milk, a tasty example of Singapore's propensity for fusing ingredients.
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac.
