Cook Everything From Our Fall Issue
In this past issue, our favorite recipes came from Latvia, Nova Scotia, Italy, and beyond
Our latest print issue was an adventure in cooking, and it took us all over the world. In Chios, Greece, we cooked with mastic, the sticky, sappy resin that comes from a tree that only grows on that island. In Puglia, Italy, we wandered through a garden with an innovative young chef, looking for the best and most beautiful produce for her dishes. And in Chiapas, Mexico, we spent time with a collective of women who grind their own masa to make pellizcadas (and lots of other great food). There was country cooking in Latvia, kimchi in chef Esther Choi's kitchen in Brooklyn, and plenty of pizza tips from Oregon. Check out all of these (and a few more) below.
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Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, Tricks, and Tips for Hosting a Himalayan-Inspired Vegetarian Feast.
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.