NO.72
FALL/WINTER2023
Our Archive
No.52, Spring 2017
Another Northern Number, in Which We Return to Tourtière, and featuring Insular Foodways
Another Northern Number, in Which We Return to Tourtière, and featuring Insular Foodways
- in the critical
- An Appreciation, with modest reservations, of The New York Times, embedding a review of Flavour by Ruby Tandoh.
- in the lyrical
- Island life: A note on the traditional foodways of Shetland and Orkney.
- A note on some simple puddings even by the standards of Shetland, including some simple recipes
- in the practical
- Alice Bradley’s anchovy savories, which she calls canapes.
- Ruby Tandoh’s favorite chicken pie
- Ruby Tandoh’s fish pie.
- Margaret Stout’s ingenious salt cod pie
- Sassermaet clatch
- Shetland saucermeat
- Saucermeat bronies
- Orkney pork and kale
- Steamed mince pudding
- Shetland puddeens
- Ruby Tandoh’s gingerbread laced with porter
- Bread sauce
- A clam soup from the Hebrides.
- Tourtiere