In this issue
Issue #102
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
This decadent cake has eight layers—each with a sprinkling of powdered peanut butter cups.
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
This version of tandoori chicken—intricately spiced, juicy, and tender—tastes even better if you allow the chicken to rest in the second, yogurt-based marinade overnight.
For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven.
Smoky and spicy, this salsa is the embodiment of authentic Mexican cuisine.
This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako.
Cactus paddles have a flavor that is a cross between a bell pepper, asparagus, and green beans, with a slightly tangy taste.
