In this issue
Issue #130
The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels.
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This is a popular dish in Mumbai's Null Bazaar market district.
The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells.
The recipe for this classic East Coast seafood dish is an adaptation of one in Brooke Dojny’s The New England Cookbook (Harvard Common Press, 1999).
Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinoxto, a tapas counter in La Boqueria, Barcelona’s covered market.
These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
Unlike in a classic minestrone, the vegetables in this dish are cooked quickly to preserve their bright flavor.
When baked, these marinated cheeses are great spread on crusty bread or served with a tart, rustic salad. The marinade can be reused or whisked into a vinaigrette.
This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.
