In this issue
Issue #150
Beige and creamy, studded with ham, and homey as a log cabin, Senate bean soup sends the politically useful message that lawmakers are small-town boys and girls at heart.
Despite peanut-butter's reputation as a wholesome health-food, these soft, chewy cookies stand up well to the chocolate chip as a pleasurable dessert.
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
For hundreds of Brooklyn kids, the first time they drink an iconic chocolate egg cream, it's a relief to discover there's no actual egg.
The combination of rum and raisins has long elevated all kinds of desserts; you'll find them together in bread pudding and rice pudding, in dessert sauces, candies, and cakes. But when applied to a vanilla custard base, the flavors truly shine.
Every so often, an old classic gains new traction at an influential restaurant, spreads to menus all over, and eventually trickles down to the home cook. Such appears to be the fate of butterscotch pudding.
Likely named for a 19th-century governor of Queensland, these chocolate- and coconut-enrobed cubes of cake are now an Australian favorite.
Bigos—a Polish stew of pork shoulder, bacon, kielbasa, and sauerkraut is perfect for every celebration.
We may have the master glazier of Milan's cathedral to thank for risotto alla Milanese, the creamy rice dish that gets its vivid color and flavor from saffron.
This adaptable stew is from the Brazilian state of Bahia, where Iberian, indigenous, and African foodways intermingle in one of the country's most dynamic cuisines.
While General Tso remains famous in his home province of Hunan, it turns out the eponymous dish named after him is relatively unknown. This recipe comes from author Fuschia Dunlop, who wrote about the dish for our 150th issue.
The greatest English food is every bit as great when turned into leftovers, and none greater than the superlative Sunday roasts, minced on a Monday and turned into cottage or shepherd's pies.
The original eggs Sardou has pizzazz, with anchovies tucked in between egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears.
This slow-cooked dish is seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor.
