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07/11/2011
Meiwei Mogu Naiyou Dong Zhrou (Savory Mushroom and Pork Custard)
This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles.
Issue #140
05/20/2011
Smokestack's Chicken Wings
These crisp-charred chicken wings are bathed in a spiced butter sauce.
Issue #139
05/24/2011
Satay Udang (Shrimp Satay)
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.
Issue #138
05/20/2011
Speķa Pīrāgi (Bacon Turnovers)
These small bacon and onion pies are a staple of Latvian festive tables. We prefer double-smoked bacon, but any thick-cut bacon will do.
Issue #138
05/13/2011
Gorditas Zacatecanas (Zacatecan Baked Masa Cakes)
Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks.
Issue #138
04/14/2011
Beef Satay
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay.
Issue #138
04/14/2011
Hoi Malaeng Puu (Southern Thai-Style Mussel Satay)
This satay has a tangy fieriness, imparted by red curry paste and tamarind.
Issue #138
04/14/2011
Muu Satay (Thai Pork Satay)
Coconut milk imbues David Thompson's pork satay with a subtle sweetness.
Issue #138
04/14/2011
Satay Kambing (Lamb Satay)
A sweet-and-sour marinade typifies this west Javanese-style satay.
Issue #138
04/14/2011
Kafta (Lebanese Beef Kebabs)
This kafta recipe is adapted from Annia Ciezadlo's Day of Honey (Simon & Schuster, 2011).
Issue #138
04/14/2011
Lemongrass Pork Satay
Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
Issue #138
04/14/2011
Satay Lilit (Balinese Tuna Satay)
This Balinese-style tuna satay is adapted from Janet De Neefe's Fragrant Rice (Periplus Editions, 2006).
Issue #138
04/14/2011
Reshmi Kebab
These fragrant chicken kebabs hail from North India.
Issue #138
04/12/2011
Egg And Watercress Sandwich
If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches.
Issue #137
12/28/2012
Pão de Queijo
If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results.
Issue #136
12/12/2012
Hearts of Palm Fries with Chipotle Mayo
These addictive fries, served at Yerba Buena restaurant on New York City's Lower East Side, can be made with fresh hearts of palm for a crispier texture.
Issue #136
03/28/2012
Dry-Cured Olives with Rosemary and Orange
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
Issue #136
03/20/2011
Maple Syrup-Roasted Tomatoes
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
Issue #136
03/10/2011
Maple Syrup Dumplings
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
03/09/2011
Eggplant Caponata
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Issue #136
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