Issue 193

Marinated Artichokes with Prawns and Fino Sherry (Alcachofas Salteadas con Langostinos y Fino)

Marinated Artichokes with Prawns and Fino Sherry (Alcachofas Salteadas con Langostinos y Fino)

Braised Pork Cheeks with Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado)

Braised Pork Cheeks with Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado)

Spanish Vermicelli Noodles with Prawns, Cockles, and Squid (Cazuela de Fideos con Mariscos)

Spanish Vermicelli Noodles with Prawns, Cockles, and Squid (Cazuela de Fideos con Mariscos)

Chicago Is A City Divided By Barbecue

Chicago Is A City Divided By Barbecue

By KEVIN PANG
Duck-Fat Shortbread Cookies

Duck-Fat Shortbread Cookies

By KAT CRADDOCK
Gascon Sourdough Cornbread (Pain de Méture)

Gascon Sourdough Cornbread (Pain de Méture)

By KAT CRADDOCK
In French Gascony, Duck Fat Is King

In French Gascony, Duck Fat Is King

By KATE HILL
The Winemaker’s Roast Duck with Shallots and Concord Grapes

The Winemaker’s Roast Duck with Shallots and Concord Grapes

By KATE HILL
Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen)

Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)

By KATE HILL
Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)

Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)

By KATE HILL
Gascon-Style Duck Confit (Confit de Canard)

Gascon-Style Duck Confit (Confit de Canard)

By KATE HILL
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There’s No Feta in Crete

By KATHERINE WHITTAKER
Cretan Bean Stew with Spinach

Cretan Bean Stew with Spinach

Roasted Goat with Potatoes and Onion

Roasted Goat with Potatoes and Onion

Cretan Cheese Pies with Thyme and Honey (Kalitsounia)

Cretan Cheese Pies with Thyme and Honey (Kalitsounia)

Broccoli and Cauliflower Casserole with Cracked Wheat Topping

Broccoli and Cauliflower Casserole with Cracked Wheat Topping

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