Issue 132

Tasting Notes: Carignans

Tasting Notes: Carignans

By DAVID ROSENGARTEN
Spelt Risotto with Beets and Horseradish

Spelt Risotto with Beets and Horseradish

Tom Yum Goong (Hot and Sour Shrimp Soup)

Tom Yum Goong (Hot and Sour Shrimp Soup)

Bouillon de Champignons Comme un Cappuccino (Mushroom Cappuccino)

Bouillon de Champignons Comme un Cappuccino (Mushroom Cappuccino)

Classic Meatballs

Classic Meatballs

Roasted Cauliflower with Tahini Sauce

Roasted Cauliflower with Tahini Sauce

Turkish Flatbread with Lamb and Tomatoes (Lahmacun)

Turkish Flatbread with Lamb and Tomatoes (Lahmacun)

Saneeyeh Bil Fern (Roasted Lamb Shoulder and Vegetables)

Saneeyeh Bil Fern (Roasted Lamb Shoulder and Vegetables)

Japanese-Style Linguine with Clams

Japanese-Style Linguine with Clams

Flat and Chewy Chocolate Chip Cookies

Flat and Chewy Chocolate Chip Cookies

Finocchio al Forno (Fennel Baked in Cream)

Finocchio al Forno (Fennel Baked in Cream)

Vegetarian Chili

Vegetarian Chili

Elegant Pork Chops

Elegant Pork Chops

Street Theater

Street Theater

By BARBARA NADEL
Lunch Lessons

Lunch Lessons

By DEAN KOONTZ
Mystery Vegetable

Mystery Vegetable

By DANIEL PINKWATER
Lost in Translation

Lost in Translation

By MONIQUE TRUONG
Beyond Baths: How to Cook Loofah

Beyond Baths: How to Cook Loofah

By NICOLE WEINBERG
Friday Lunch

Friday Lunch

By SHANE MITCHELL
Going to the Dogs

Going to the Dogs

By RITA MAE BROWN
The Angry Chef

The Angry Chef

By MARC MARON
Good Neighbors

Good Neighbors

By JANE AND MICHAEL STERN
Our Daily Bread

Our Daily Bread

By RICHARD RODRIGUEZ
Open House

Open House

By GABRIELLE HAMILTON