Issue 32

Black Cat’s Warm Artichoke Salad

Black Cat’s Warm Artichoke Salad

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Cheese Straws

Cheese Straws

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Mulligatawny

Mulligatawny

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Pissaladière (Anchovy and Onion Tart)

Pissaladière (Anchovy and Onion Tart)

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Milk-Fed Veal Sweetbreads in the Old Style

Milk-Fed Veal Sweetbreads in the Old Style

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Bread and Butter Pudding Served With Clotted Cream and Compote of Apricots

Bread and Butter Pudding Served With Clotted Cream and Compote of Apricots

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Saveur

Moroccan Fish With Cumin Seeds

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Pebrots de Piquillo Farcits amb Brandada (Piquillo Peppers Stuffed With Salt Cod Purée)

Pebrots de Piquillo Farcits amb Brandada (Piquillo Peppers Stuffed With Salt Cod Purée)

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Scrambled Eggs With Shrimp

Scrambled Eggs With Shrimp

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Hongzao Chiang Chi (Braised Ginger Chicken)

Hongzao Chiang Chi (Braised Ginger Chicken)

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Paprika Chicken With Egg Dumplings

Paprika Chicken With Egg Dumplings

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Hoisin Pork Ribs

Hoisin Pork Ribs

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Beautiful Blades

Beautiful Blades

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Feats of Clay

Feats of Clay

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SAVEUR Recipe

How to Skin a Fish

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Pissaladiere Anchovies

Pissaladière

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