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03/23/2012
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Issue #145
07/11/2011
This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles.
Issue #140
04/18/2008
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
Issue #111
03/06/2007
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
Issue #44
03/01/2002
After testing many versions of this dish, we came back to this one, from one of our favorite books, Pacific and Southeast Asian Cooking.
Issue #44