In this issue
Issue #141
This simple whole-fish preparation highlights the sweetness of the trout's flesh.
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips.
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Chicken-stuffed dumplings in broth are a Jewish classic.
This briny mix of cauliflower and olives is a refreshing starter salad.
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
This bright, slightly spicy salad is great served with roasted chicken.
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
These spiced croquettes are a classic Middle Eastern snack.
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
