Issue 07: Best of the Best
Lunch at a home kitchen in Northern Thailand No one who cooks, cooks alone. Even at her most…
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New Home Cooking
Photo above by Steve Lebeau When I was a kid, especially in the countryside, all we did was:…
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Tsuivan – Mongolian Fried Noodles
Photo above by Steve Lebeau
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Leek and Gruyere Cheese Pizza
Photo above by Eric Futran In my experience, melted cheese atop a crisp crust is one of…
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Challah—My Way
Photo above by Eric Futran Kosher laws forbid serving dairy and meat in the same meal. Therefore, challah…
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Mongolian Dumplings
Photo above by Steve Lebeau
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Mongolian Dough for Dumplings and Noodles
Dough *A note about the flour. In Chicago, Anna and Telmen use Korean Beksul flour. It is…
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Grilled Shrimp
Photo above by Eric Futran I’ve written about Thi before in the Gazette. In any vernacular she…
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Aunt Sylvia’s Chocolate Cake with Sour Cream Chocolate Frosting
Photo above by Eric Futran My father’s seven brothers and sisters raised their families within walking distance…
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Yiayia Bea’s Spanakopita
Photo above by Eric Futran My friend Peter is an excellent cook. It’s a pleasure to be…
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