Issue 204

Cenil

Cenil (Steamed Tapioca Cakes)

By KAT LIEU
Vegan Curry ‘Fish’ Balls

Vegan Curry ‘Fish’ Balls

By CHRISTINE WONG
QQ

That Chewy, Bouncy Texture You Love Has a Name

By CATHY ERWAY
Má Là Pig Ear

Má Là Pig Ears

By JESSICA LIANG
Khao Piak Sen (Chicken and Rice Noodle Soup)

Khao Piak Sen (Lao Chicken Noodle Soup)

By KAT LIEU
Crawfish Tails With Sauce Ravigote

Crawfish Tails With Sauce Ravigote

By JOHN CURRENCE
Asparagus With Mustard Vinaigrette

Asparagus With Mustard Vinaigrette

By RYAN MCCARTHY
Grilled Chicken with Mustard Sauce

Grilled Chicken With Mustard Sauce

By KATE HILL
Summer Tomato Tart With Mustard and Herbs

Tomato Tart With Mustard and Herbs

By RYAN MCCARTHY
Homemade Dijon Mustard

Homemade Dijon Mustard

By RYAN MCCARTHY
Prickly Pear Granita

Prickly Pear Granita

By JOHNNY ORTIZ-CONCHA
Pan-Fried Calamari With Chickpeas

Pan-Fried Calamari With Chickpeas

By GREG CHELMIS
Fried Sesame-Crusted Feta With Honey

Fried Sesame-Crusted Feta With Honey

By DIMITRIS CHANTZIPLAKIS
Kritharoto (Tomato Orzo With Squid and Shrimp)

Kritharoto (Tomato Orzo With Squid and Shrimp)

By DIMITRIS CHANTZIPLAKIS
Saganaki-Inspired Shrimp Ceviche

Saganaki-Inspired Shrimp Ceviche

By GREG CHELMIS
Marinated Anchovies With Garlic and Peppers

Marinated Anchovies With Garlic and Peppers

By ODYSSEAS PAPOULIAS

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