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12/12/2005
Taro in Onion Sauce
Taro is a dense, starchy tuber common in northern India and can be found in Indian grocery stores under its Hindi name, arvi.
Issue #78
12/06/2005
Vermicelli Pilaf
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Issue #77
01/09/2006
Trout Stuffed with Serrano Ham
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
Issue #75
12/02/2005
Stewed Fried Vegetables with Lamb Offal
This recipe, for the traditional Riojana vegetable stew, has been enriched with lamb stock and lamb brains and sweetbreads.
Issue #75
01/09/2006
Fried Pork Chops
These pork chops can be fried in vegetable oil, but for a richer, more decadant and more authentic dish, they should be fried in lard.
Issue #73
11/17/2005
Fried Stuffed Milkfish
Cheng Lee Chin-o, the source of this recipe, makes a number of stuffings for milkfish. Sometimes she smears garlic on the filets before tying them together with dried sea grass; other times, she'll stuff them with a paste made from some of the fish's innards. For this recipe, she used just the liver.
Issue #73
04/20/2008
Fingerling Potatoes with Bacon
The secret to this simple dish is to use the best-possible bacon.
Issue #66
04/20/2008
Fried Pimientos de Padron
Named for a town in Galicia, in northern Spain, these peppers, now also grown in this country, are available from about April through September.
Issue #66
04/16/2007
Dried Shrimp and Dried Shrimp Paste Relish
There are numerous versions of this pungent relish from Myanmar; this one comes from the region of Yangon.
Issue #66
04/16/2007
Fried Calabash Fingers with Tamarind Dipping Sauce
Fried to a golden crunch and served with a sweet and tangy sauce, these gourds are surprisingly delicious.
Issue #66
09/23/2005
Marinated Zucchini
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
Issue #64
09/15/2005
'Fried Sticks'
We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots.
Issue #63
09/13/2005
Pork Roast with Corn Bread-Apple Dressing
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
Issue #62
04/10/2007
Fried Potatoes with Chile Paste
This recipe uses a simple chile paste to add a flavorful twist to ordinary potatoes.
Issue #58
03/01/2002
Venison Stew and Mashed Potatoes
To intensify this stew’s earthy flavor, use dried porcini (instead of crimini) instead of fresh.
Issue #58
08/23/2005
Lamb Rissoles
Use leftover roast leg of lamb and gravy to make these meat patties.
Issue #57
05/09/2007
Hush Puppies
Hush puppies are delectable little balls of fried, seasoned cornbread.
Issue #53
05/12/2004
Zucchini Fritters
Author Eugenia Bone likes to make these fritters with fresh zucchini from her garden.
Issue #53
09/03/2002
Beef Filets with Foie Gras and Truffles
Composer Gioacchino Rossini (1792–1868) was a noted gourmand, and dishes with his name attached typically involve foie gras and truffles. This one was served in his honor at the Café Anglais in Paris.
Issue #50
06/21/2007
Puréed White Bean Soup
In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans.
Issue #46
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