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Issue #107 10/02/2007 Broccoli with Sicilian Sauce This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing. Issue #106 05/07/2007 Tuna Stew with Potatoes and Peppers This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish. Issue #102 05/07/2007 Basque-Style Garlic Soup Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako. Issue #102 04/02/2007 Siu Mai (Open-Face Pork and Shrimp Dumplings) This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo. Issue #101 04/02/2007 Serikaya (Coconut Jam) Snack on this rich, dense jam any time of the day. Issue #101 01/16/2008 Foreigner Roll (Flang Roll) This energy-boosting treat is a twist on the peanut butter, banana, and honey sandwich—a perennial American favorite. Issue #96 01/17/2008 Stir-Fried Smoky Bacon with Smoked Tofu This dish is a perfect example of tofu's versatility. Issue #95 03/12/2007 Corned Beef with Parsley Sauce, Champ, Mashed Carrots and Parsnips, and Broccoli To make this dish, ask your butcher for corned beef made with the “silverside” of the round. Issue #91 03/12/2007 Mussel and Oyster Hot Pot Dulse, an edible seaweed widely used in Irish cooking, adds an austere “sea” flavor to this soup. Issue #91 03/12/2007 Colcannon Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year. Issue #91 03/06/2007 Valencian-Style Mussels Here is a simple and scrumptious way to serve mussels the way they do in Spain, tapas-style. Issue #85 12/10/2007 Christmas Pudding This rich, fruity pudding is a delicious holiday tradition throughout Britain. Issue #80 12/12/2005 Salt Cod Cake on Grilled Toast Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind. Issue #78 10/05/2007 Steamed Mussels with Bayonne Ham This recipe is a delicious fennel-scented court bouillon flecked with ham. Issue #77 01/02/2008 Xiao Long Bao (Shanghai Soup Dumplings) The trick to soup dumplings, seemingly miraculous shots of savory, meaty broth encased in steamed dough, is both simple and clever. They're made using a collagen-rich pork stock that gels as it cools; the jelly can then be sliced and mixed with ground pork and aromatics and used as filling. The soup reliquefies as the dumplings steam, ready to be slurped out upon serving. —Margo True, from "Secret Soup" (April 2004) Issue #74 03/25/2010 Seared Prosciutto-Wrapped Asparagus This recipe comes from Nick’s Italian Cafe in McMinnville, Oregon, where chef and owner Nick Peirano uses ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. Continue... Issue #73 03/06/2007 Persian Steamed Rice with a Golden Crust This soft, fluffy rice, crowned with a crisp crust, is a staple of Persian cuisine, and is often served with kebabs. Issue #73 11/17/2005 Steamed Manila Clams with Dijon-Caper Sauce The creamy, tangy, herb scented broth enhances the sea-tinged clams and goes great with a nice Pinot Gris. Issue #73 11/17/2005 Red Chili Tamales This recipe from Rosaura Guerrero was the hallmark of the original Rosarita brand. Issue #73 « Previous 1 2 3 4 5 . . .8 Next »