Where it’s at.

Fat is my go-to kitchen weapon. You may woo people with carb-laden casseroles. You might turn to a box of chocolate in times of heartache. I splurge on french fries and I spoil guests with things delicately breaded and deep fried. This issue will appeal to those of us who don’t need bread on which to spread marrow, we’d rather suck it straight from the bone. For those of us who laden pieces of sweet taro toast with both butter and condensed milk. And if you’re one of those people, and you haven’t tried butter in your tea, you are about to get really, really happy.

Find all of the recipes published in this issue here.