Dill Magazine Issue 2: Relishes

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-Turmeri