TODD COLEMANRecipesRecipes from SAVEUR Issue #138See the RecipeADVERTISEMENTADADElote The herb epazote added to the boiling water lends a floral flavor to this corn. See the recipe for Elote » Back to Mexico Feeds Me »ADVERTISEMENTADADPapas en Chile Rojo Crisp-fried potatoes bathed in fresh salsa make a Mexican-style hash that's great with eggs and tortillas for breakfast. See the recipe for Papas en Chile Rojo » Back to Mexico Feeds Me »Pastel de Tres Leches con Coco This velvety cake is drenched in coconut milk and topped with poached peaches. See the recipe for Pastel de Tres Leches con Coco » Back to Mexico Feeds Me »ADVERTISEMENTADADADVERTISEMENTADADADVERTISEMENTADADADVERTISEMENTADADSee the RecipeADVERTISEMENTADADADVERTISEMENTADADADVERTISEMENTADADSee the RecipeADVERTISEMENTADADKeep ReadingNo, You’re Definitely Not Too Old for Pizza BagelsBy GABRIELLA VIGOREAUXMaking Ponza’s Famous Mussel Pasta Is Easier Than You ThinkBy KATIE PARLA14 Dishes that Defined the ‘90s—And How to Make Them YourselfBy SAVEUR EDITORSStop Hating on the AppletiniBy SHANNON MUSTIPHERThis Knockout Steak Tartare Recipe Comes From a Place You’d Never ExpectBy BENJAMIN KEMPERHow to Make SeitanBy MEGAN ZHANGCustardy Tofu Fa with Sweet Ginger SyrupBy PETER SOMHora’a Osbao (Syrian Lentil Salad with Cilantro and Pita Chips)By NORA HINNAWIStir-Fried Tofu Skin and TomatoBy HANNAH CHESee AllADVERTISEMENTADAD
