Every Recipe From Issue #138

Squash Blossom Sauté (Guiso de Flor de Calabaza)

Squash Blossom Sauté (Guiso de Flor de Calabaza)

Squash blossoms bring color and a light texture to this fresh vegetable stew. It's great served with warm corn tortillas.Todd Coleman

From the soulful Zacatecan cooking of this month's cover story, Mexico Feeds Me, to the global array of grilled meats in James Oseland's story World of Satay, to lowcountry meals from Charleston, S.C. — plus Eastern European delicacies from Riga, moules frites, and Jamaican stout ice cream — here's every recipe in SAVEUR Issue #138 »