Dill Magazine Issue 3: Fire & Ice

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