Dill Magazine Issue 2: Relishes

Dill Magazine Issue 2: Relishes

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132 pages / 8.375"x10.875"
Offset-printed, perfect bound 

Our second issue focuses on relishes and sauces from across Asia with stories and recipes brought to you by some of the most trusted and authoritative voices in food journalism. 

Bury Me in Nam Phrik: A Farang's Crash Course in Thailand's Real National Dish
Mike Sula
Recipes:
Shrimp Paste Relish with Fresh Lime-Cured Shrimp
Boat Relish with Pork Crackings
Prickly Ash Relish
Shrimp Paste Relish with Poached Shrimp
Galangal Relish
Roasted Green Chile Relish
Fermented Fish Relish
Young Tamarind Relish
Red Fermented Tofu Relish
Roasted Chile Relish
Roasted Chile-Water Bug Relish
Dried-Fish Relish
Mackerel Relish
Tomato-Pork Relish
Shrimp-Coconut Relish

Khluk: How to Eat Nam Phrik
An Interview with Leela Punyaratabandhu

Recipe: Shrimp Paste Relish with Fried Mackerel and Cha-om Cakes

Palapa: A Moro Condiment with a True Filipino Flavor 
Ige Ramos
Recipes:
Maranao Palapa
Coconut Palapa
Maranao Spicy Braised Beef
Coconut-Turmeric Rice
Maranao Coconut Chicken

Sambal Ulek: A Globetrotting Condiment
May Tien
Recipe: Indonesian Basic Chile Sauce

In the Kitchen (and Theater) with Sri Rao
Shayne Chammavanijakul
Recipes: 
Creamy Mint and Cilantro Sauce
Creamy, Chunky, Hot Salsa

Talking Burmese Condiments with MiMi Aye
Recipe:  Burmese Pounded-Fish Paste Relish

Recipes 
Vietnamese Vermicelli with Fried Tofu and Spicy Shrimp Sauce
Vietnamese Spicy Shrimp Sauce
Spicy Pork Stir-Fry with Shrimp Paste Relish
Coconut Milk and Prahok Dipping Sauce
Fried Rice with Thai Roasted Chile Relish
Spicy Stir-Fry of Shrimp and Bitter Beans
Stir-Fried Water Spinach with Shrimp Paste Relish
Balinese Shallot-Lemongrass Relish
Yuzukosho and Its Variations
Salt-Baked Chicken with Red Chile-Bean Sauce, Fresh Ginger-Onion Sauce, and Sand Ginger Sauce
Sri Lankan Coconut Relish
Sri Lankan Hot and Sour Fish Relish
Pickled Lime with Coconut Milk