Issue 144

A World of Whisks

A World of Whisks

By THE EDITORS
Boiled Peanuts

Boiled Peanuts

By LAUREN UTVICH
Steamed Thai Fish Custard

Hor Mok

By GANDA SUTHIVARAKOM
Fried Tofu and Bacon Fritters (Tofu Wanzi)

Tofu Wanzi (Fried Tofu and Bacon Fritters)

New Steak Cuts

New Steak Cuts

By THE EDITORS
Belém

Belém

By JAMES OSELAND
50mm Lens

50mm Lens

By THE EDITORS
Brigadeiros

Brigadeiros

By LETICIA MOREINOS SCHWARTZ
JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken

Puffy Chicken Tacos

San Antonio Tex-Mex

By THE EDITORS
Spinach Cappellacci with Goat Ragù and Broccoli Rabe

Spinach Cappellacci with Goat Ragù and Broccoli Rabe

Madhur Jaffrey on Cookbook Editor Legend Judith Jones

Madhur Jaffrey on Cookbook Editor Legend Judith Jones

By MADHUR JAFFREY
New Fish Cookbooks

New Fish Cookbooks

By THE EDITORS
Crabby Jack's Oyster Po'boy

Oyster Po’boy

Crabby Jack’s

Crabby Jack’s

By BETSY ANDREWS
Vuelve a la Vida

Vuelve a la Vida

By THE EDITORS
Chicken and Scallion Skewers with Yakitori Sauce (Negima Yakitori)

Negima Yakitori (Chicken and Scallion Skewers with Yakitori Sauce)

New Stockholm Cuisine

New Stockholm Cuisine

By ALEXANDER LOBRANO
Gravadlax

Gravadlax (Swedish Cured Salmon)

Meat Loaf

Meat Loaf

By THE EDITORS

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