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.
Blue Corn Pellizcadas with Salsa and Queso Fresco
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Mexican Chicken and Vegetable Soup
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Café de Olla
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Tamales with Black Beans
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Herbed Yogurt Sauce
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"Fake" Pesto
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Fermented Carrot, Chile, and Tomato Sauce
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Marinated Anchovies with Candied Citrus, Pickled Raisins, and Chile
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Pasta with Octopus Ragu and Stracciatella
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Shrimp Crudo with Creme Fraiche, Apple, Chard, and Shallot
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Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint
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Roasted Tomato and Grape Toasts with Fava Bean Puree
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Radicchio and Polignano Carrot Salad with Burrata and Pomegranate
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Artichoke Risotto with Capocollo and Pecorino
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Ginger and Cocoa Nib Cannoli
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Pear Cake with Honey and Spelt
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Chamomile Gelato
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Braised Oxtail
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Griddled Fish Cakes
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Green Tomato Chow Chow
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Salt Cod and Pork Scraps

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Fatty Bacon and Onion Buns
Cucumber and Radish Salad with Fresh Cheese
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Garlic Rye Croutons
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Hot Beet Soup with Pork Belly (Bietes Zupa)
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Latvian Braided Birthday Cake (Klingeris)
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Masala Dosa
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Dosa Batter
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Traditional Kimchi
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Korean Kimchi Stew with Pork Belly and Tofu (Kimchi-jjigae)
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Mastic Panna Cotta
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