In this issue
Issue #145
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
These spicy cabbage pickles offset the richness of roasted meat.
We love this now-classic dish served at the Blue Ribbon restaurants in New York City, in which the marrow is spread over grilled toast and topped with fried parsley.
This northern Iranian specialty is topped with dried barberries, a tart local fruit.
This rice pilaf is famed for its thick, crisp tah dig crust and crown of sweet garnishes.
Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews.
Chewy and dark, this bread gets its acidic tang from buttermilk and molasses. A coffee can molds the loaf into its signature cylinder shape.
These tender meatballs are simmered in a sweet-tart tomato and dried plum sauce.
Topped with rose petals and golden raisins, this simple dip is an elegant condiment.
These tarragon-flavored pickles pair well with Iranian meatballs and other meat dishes.
Eggs cooked with dill-scented lima beans is a comforting northern Iranian specialty.
A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs.
Fenugreek, an aromatic dried herb, gives this hearty stew, its distinctly floral flavor.
