Issue 165

Bacon, Spinach, and Fromage Blanc Frittata

Bacon, Spinach, and Fromage Blanc Frittata

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Pizza with Snow Crab, Ricotta, Shishito Peppers, and Wasabi Aioli

Pizza With Snow Crab, Ricotta, Shishito Peppers, and Wasabi Aïoli

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Patatas Bravas

Patatas Bravas

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Chicken Liver Toast with Spiced Pecans

Chicken Liver Toast With Spiced Pecans

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Nian Nian Nyu Wee (Steamed Bass With Garlic Brown Bean Sauce)

Nian Nian Nyu Wee (Steamed Bass With Garlic Brown Bean Sauce)

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Chicken Stuffed with Manchego, Mushrooms, and Spinach (Pollo Relleno)

Chicken Stuffed With Manchego, Mushrooms, and Spinach (Pollo Relleno)

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Mixed Vegetables in Ginger Broth (Chut Yap Ping Onn)

Chut Yap Ping Onn (Mixed Vegetables in Ginger Broth)

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Hawaiian Fried Chicken (Mochiko Chicken with Ponzu)

Mochiko Chicken With Ponzu

By Robert Urquidi
Nopales (Cactus) and Tomatillo Stew (Sopa de Nopal)

Sopa de Nopal (Nopales and Tomatillo Stew)

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Ingalls Photography

Meatloaf Sandwich

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Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette

Baby Kale Salad With Pine Nuts, Parmesan, and Lemon Vinaigrette

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Burmese Eggplant Curry (Khayan Thee Hnut)

Khayan Thee Hnut (Burmese Eggplant Curry)

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Fried Tempeh in Tomato Sambal

Sambal Goreng Tempe (Fried Tempeh in Tomato Sambal)

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Kay 'n Dave's Huevos Rancheros

Kay ‘n Dave’s Huevos Rancheros

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German Braised Beef Rolls (Rouladen)

Rouladen (German Braised Beef Rolls)

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Best Crepe Pans

Right Pan for the Job: 5 Great Crêpe Pans

By Farideh Sadeghin

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