In this issue
Issue #132
Chicken noodle soup recipe with photo from Babushka's Kitchen in northeast Ohio.
This garlicky stir-fry is made with loofah, a long, slender gourd that has soft, tender flesh beneath its ridged green peel.
The recipe for this comforting dish is based on one in Doña Tomás: Discovering Authentic Mexican Cooking
by Thomas Schnetz and Dona Savitsky with Mike Wille (Ten Speed Press, 2006).
by Thomas Schnetz and Dona Savitsky with Mike Wille (Ten Speed Press, 2006).
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
This piquant Middle Eastern dip is based on a recipe from author Peter Balakian. It takes its sweet and sour flavor from pomegranate molasses.
Joe's Stone Crab is famous for this creamy sauce, which it serves as a condiment for stone crab claws. It's also a great dressing for sandwiches, salads, or other chilled seafood.
Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.
The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).
Fragrant with lime juice and lemongrass, this hot and sour soup is based on a recipe from our friend Nancie McDermott, author of Real Thai (Chronicle Books, 1992).
A store-bought crab soup base intensifies the flavor of the creamy filling in these puff pastry–topped pies.
Chef Gabrielle Hamilton of New York City's Prune restaurant gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs.
Serve this garlicky, cumin-spiced Middle Eastern side dish with grilled lamb chops or chicken.
This dish, a popular brunch choice at Galatoire's restaurant in New Orleans, is a variation on classic eggs Sardou, in which artichoke hearts are served over creamed spinach and topped with hollandaise.
The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
