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 PassionVincent Vichit-VadakanTempoyak ChickenSplashed MackerelPotato-Filled Grilled FlatbreadsJalan Alor Grilled Chicken WingsGrilled Sticky Rice with Coconut-Dried Shrimp FillingGrilled Fish Paste in Banana-Leaf ConesGrilled Caul Fat-Wrapped Pork DumplingsCoconut Love Letters Where There's SmokeTracey PaskaSmoked FishCoconut Vegetable Stew with Smoked FishMaranao Smoked-Fish Croquettes Fresh from the Tonur: An Appreciation for Uyghur Wood-Fired NanDavid DettmannUyghur Bazaar-Style NanUyghur-Style Mutton Kebabs In the Kitchen With: Thuhang TranGrilled Pork with Broken Rice Korean BBQ, Bill Kim StyleKo