a food magazine for erudite readers

journey with us deep into the cuisines of asia

Issue 4: Crossroads

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A Mushroom Broth with an Asian Touch From Alissa Timoshkina's "Salt & Time"

A Mushroom Broth with an Asian Touch From Alissa Timoshkina's "Salt & Time"

A Mushroom Broth with an Asian Touch SERVES 6 For the mushroom broth: 20g dried wild mushrooms 100ml boiling water 1 tablespoon mild vegetabl...
Mackerel Teriyaki from Nancy Singleton Hachisu's "Japan: The Cookbook"

Mackerel Teriyaki from Nancy Singleton Hachisu's "Japan: The Cookbook"

Mackerel Teriyaki Preparation Time: 10 minutes Cooking Time: 20 minutes Serves: 6 INGREDIENTS  ½ cup (4 fl oz/125 ml) soy sauce  ½ cup (4 fl...
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...