In this issue
Issue #151
To pair with the Fox Run Lemberger, chef Dano Hutnik, of Dano's Heuriger on Seneca, in New York's Finger Lakes region, gave us the recipe for this lamb stew; the rich meat is a natural match for the spicy, fragrant wine, and the red's bright fruit complements the dish's parsnips and fennel.
Both hands are needed to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.
This twist on traditional pecan pie provides a snack-able ending to the holiday feast.
This delicious fall treat will pique the appetite even after all the excesses of the feast.
This spicy reinterpretation of a traditional pumpkin pie will wow guests while still satisfying traditionalists.
Coconut milk is an essential ingredient in many Garifuna dishes, including this creamy take on rice and beans.
Garifuna cooks make a starchy plantain mash akin to African fufu and serve it with this basil- and culantro-laced stew.
The quintesential Garifuna breakfast consists of yeasty coconut bread and a warming porridge made with cassava flour.
This dense, puddinglike pumpkin bread makes a rich and satisfying dessert.
This spicy-sweet chicken stew gets a touch of tartness from fresh lime.
This supremely moist, boozy Southern Bundt cake is based on one made by Agnes Nuro, a friend of Bernard L. Herman, writer of our November 2012 story A Bountiful Shore.
Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
This luxurious stove-top creamed spinach is enriched with sour cream and topped with crunchy spiced bread crumbs.
These sticky-sweet fried pastries, drenched in a syrup of honey and orange flower water, are typical of the rustic desserts of Tunisia.
