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Issue #141[all previous issues]
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This classic English cake is drenched in a bright lemon syrup and topped with a zesty glaze.
A savory split-pea pudding like this one is a classic accompaniment for roasted meats.
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.
These crunchy cookies are drenched in warm honey.
This Indian-inspired recipe brings out carrots' sweetness.
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Sour pickles develop their complex flavor thanks to lactic fermentation.
Tangy, tender lime pickles are a flavorful staple of India, a condiment that adds sour, spicy punch to meals.
This spicy slaw is a riff on that last condiment; it's sweet but not too funky, and perfect alongside grilled fish or as a condiment for tacos.
Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
The recipe for this lacto-fermented mixed pickle is flexible: Use whatever vegetables happen to inspire you at the market, and feel free to tweak the seasonings.
Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food.