Dill Magazine Issue 3
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.
About: Dill is a quarterly publication that honors the foodways of Asia and celebrates those who make a living sustaining the culinary traditions of this vast and diverse continent. We focus exclusively on Asian cuisines, viewing them in their cultural, historical, and political contexts. We are passionate about taking our readers along a journey deep into Asia and all of its sub-cultures with little known culinary traditions. We tell stories of where each dish comes from and of the people who make and serve it.
We also take pride in the fact that we make traditional Asian cuisines accessible to home cooks and Asian-food enthusiasts worldwide. Our recipes, both curated from the best cookbooks on Asian cuisines and developed in our own test kitchen, are triple-tested and adapted for home use. Our contributors are veteran journalists and food writers as well as scholars and experts in the fields relevant to the cuisines and cultures of Asia.