In this issue
Issue #148
Lemon curd and goat cheese lends this breakfast sandwich from chef Elizabeth Morehead at The Big Egg a pleasing tanginess.
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.
The recipe for this zesty Iraqi salad, which uses pickled mango, or amba, comes from the cart Aladdin's Castle Café in Portland, Oregon.
Hearty, satisfying rigatoni is tossed in a simple tomato-herb sauce at the cart Artigiano in Portland, Oregon.
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.
The Portland, Oregon cart Lardo serves these herbed fries with its succulent roast pork sandwiches.
These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart Nong's.
Beaten egg purifies and lends a creaminess to lesser-quality ground coffee in this drink popular at the 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.
Rachael Grossman, from the cart Artigiano, highlights the flavor of heirloom tomatoes by simply tossing them with homemade fettuccine.
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.
