Issue 32

Black Cat’s Warm Artichoke Salad

Black Cat’s Warm Artichoke Salad

Cheese Straws

Cheese Straws

Mulligatawny

Mulligatawny

Pissaladière (Anchovy and Onion Tart)

Pissaladière (Anchovy and Onion Tart)

Milk-Fed Veal Sweetbreads in the Old Style

Milk-Fed Veal Sweetbreads in the Old Style

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

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

Saveur

Moroccan Fish with Cumin Seeds

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)

Scrambled Eggs with Shrimp

Scrambled Eggs with Shrimp

Hongzao Chiang Chi (Braised Ginger Chicken)

Hongzao Chiang Chi (Braised Ginger Chicken)

Paprika Chicken with Egg Dumplings

Paprika Chicken with Egg Dumplings

Hoisin Pork Ribs

Hoisin Pork Ribs

Beautiful Blades

Beautiful Blades

Feats of Clay

Feats of Clay

SAVEUR Recipe

How to Skin a Fish

Pissaladiere Anchovies

Pissaladière

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