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Issue 09

  • Contemporary Cuban Cooking

    A menu that’s bright and full of flavor

  • Cool Cucumbers, Served Hot

    Enjoy one of the most common vegetables at its uncommon best

  • Delicious Indian Chaat

    Spicy fruit and vegetable salads are perfect “fast food” for hot weather

  • Perfecting Pavlova

    Make this crisp-chewy meringue even better with a topping of passionfruit cream

  • Arugula the Italian Way

    Not just for salad, this peppery green is great with meats, pasta—even pizza

  • Potato Pancakes, and More

    Root vegetables and legumes make delicious savory cakes

  • Lattice-Topped Raspberry Pie

    A woven pie crust demands a pastry that’s delicate, yet easy to handle

  • Great Skate

    Sweet, succulent, and easy to handle, this fish deserves a taste-test

  • Consommé, Clear and Simple

    Pure, intense flavor, with hardly a hint of fat

  • Homemade Cream Cheese

    Tastes so much better than store-bought, and it’s easy to make

  • Buñuelitos de Maiz (Corn Fritters)

    Caribbean cooks believe that anything edible is greatly enhanced by deep-frying. These slightly sweet corn fritters are embedded in every Cuban's taste memory. They're a perfect complement to pork chops,…

  • Mini Passionfruit Pavlovas

    These tiny mouthfuls are a scaled-down version of the classic Australian dessert: a crunchy meringue shell, sweet-tart passionfruit cream filling, and colorful fresh-fruit garnish. Use whatever fruit is in season…

  • Cornmeal-Fried Skate Wings

    The crispy coating of cornmeal keeps the skate moist on the inside. Serve these wings with lots of cold beer and your favorite cole slaw.

  • Chaat Powder

    This is the most basic version of the spice mix that gives Indian chaats, or salads, their distinctive flavor. I like to make it in small amounts to preserve the spices' freshness.…

  • Tangy Potato Chaat (Aloo chaat)

    For those concerned with the fat content of most potato salads, this Indian chaat is ideal. Potatoes are steeped in a fat-free lime dressing and tossed with chiles, cilantro, and fresh ginger.…

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