a food magazine for erudite readers

journey with us deep into the cuisines of asia

Issue 4: Crossroads

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Paneer Curry with Prunes from Haya Molcho's "Tel Aviv"

Paneer Curry with Prunes from Haya Molcho's "Tel Aviv"

  Paneer Curry with Prunes For 4 people as a main dish For the curry: Canola oil for deep-frying, plus another 4 tablespoons of canola or grape se...
No-Churn Vietnamese Coffee Ice Cream from Andrea Nguyen's "Vietnamese Food Any Day"

No-Churn Vietnamese Coffee Ice Cream from Andrea Nguyen's "Vietnamese Food Any Day"

    What can you make from sweetened condensed milk aside from Viet coffee drinks? Ice cream! I take a no-churn approach that involves whipping up ...
Kabab Torsh (Sour Pomegranate and Walnut Kebab) from Naz Deravian's "Bottom of the Pot"

Kabab Torsh (Sour Pomegranate and Walnut Kebab) from Naz Deravian's "Bottom of the Pot"

Kabab Torsh (Sour Pomegranate and Walnut Kabab) Pomegranates and walnuts go hand in hand in northern Iranian cuisine, whether mixed with olives...