Dill Magazine Issue 3: Fire & Ice

Dill Magazine Issue 3: Fire & Ice

Regular price $20.00 Sale


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Please note that you're purchasing an individual issue and not a yearly subscription. We sell each issue as a stand-alone, and currently we do not offer yearly subscription.

132 pages / 8.375"x10.875"

Offset-printed, perfect bound

The Fire section of our third issue focuses on dishes cooked over fire and/or smoked. The Ice section of the same issue focuses on icy dishes both savory and sweet. This is a double-theme issue that brings to you stories and recipes from across Asia by some of the most trusted and authoritative voices in food journalism.

Smoldering Passion
Vincent Vichit-Vadakan
Tempoyak Chicken
Splashed Mackerel
Potato-Filled Grilled Flatbreads
Jalan Alor Grilled Chicken Wings
Grilled Sticky Rice with Coconut-Dried Shrimp Filling
Grilled Fish Paste in Banana-Leaf Cones
Grilled Caul Fat-Wrapped Pork Dumplings
Coconut Love Letters

Where There's Smoke
Tracey Paska
Smoked Fish
Coconut Vegetable Stew with Smoked Fish
Maranao Smoked-Fish Croquettes

Fresh from the Tonur: An Appreciation for Uyghur Wood-Fired Nan
David Dettmann
Uyghur Bazaar-Style Nan
Uyghur-Style Mutton Kebabs

In the Kitchen With: Thuhang Tran
Grilled Pork with Broken Rice

Korean BBQ, Bill Kim Style
Korean BBQ Skirt Steak
Korean BBQ Sauce
Korean Pesto
Nuoc Cham Sauce
Lemongrass Chili Sauce

Recipes
Filipino Barbecued Chicken
Grilled Chicken with Long Scallion
Beef Satay
Flower-Shaped Shortbread Cookies

Khao Chae: The Mon New Year Celebratory Meal
Ong Bunjoon and Leela Punyaratabandhu
Flower-Scented Water
Glazed Preserved Radishes
Shrimp Paste Dumplings
Stuffed Shallots
Stuffed Banana Peppers

An Ice Cream Sundae Party, Southeast Asian Style
Shayne Chammavanijakul

Recipes
Egg Noodles in Ice Syrup
Ube Ice Cream
Noodles with Iced Soy Milk Broth