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Issue #148[all previous issues]
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Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon.
These moist small cakes are suffused with nutty brown butter and bright orange zest.
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Beaten egg purifies and lends a creaminess to lesser-quality ground coffee in this drink popular at the fair.
Canned pickles and preserves are staples at any state fair.
Marinated in cane vinegar and soy sauce, this succulent grilled chicken salad gets a dose of sweetness and heat from coconut and chiles.
Invest in an inexpensive handheld blowtorch to melt the sugar for the crust on these baked custards; it's an easier and more reliable method than broiling.
Fresh bananas layered with sweetened condensed milk and cream cheese comprise this sumptuous Brazilian dessert.
Bacon, chorizo, and annatto flavor this northern Brazilian take on rice and beans.