Issue 140

Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Butternut Squash Ravioli With Oregano-Hazelnut Pesto

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Soupe au Pistou (Provençal Vegetable Soup with Pistou)

Provençal Vegetable Soup With Garlic-Basil Paste (Soupe au Pistou)

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The Sweet Stuff: Cane Syrup

The Sweet Stuff: Cane Syrup

By Kellie Evans
Green Gold: Avocado Oil

Green Gold: Avocado Oil

By Caron Golden
Salsa Verde

Salsa Verde (Herb Sauce With Breadcrumbs)

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Pesto Panna Cotta

Pesto Panna Cotta

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Clay-Pot Chicken with Chanterelles (Jiyou Jun Bao Ji)

Clay-Pot Chicken With Chanterelles (Jiyou Jun Bao Ji)

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Making It Work: Inside Madhur Jaffrey’s Kitchen

Making It Work: Inside Madhur Jaffrey’s Kitchen

By Madhur Jaffrey
Heart of the Valley

Heart of the Valley

By Gerald Haslam
The Guide: San Joaquin Valley, California

The Guide: San Joaquin Valley, California

By Gerald Haslam
The Darkest Chocolate Ice Cream in the World

The Darkest Chocolate Ice Cream in the World

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Edible Color

Edible Color

By Carolyn Forché
Zhurou Chao Mogu (Pork and Mushroom Stir-Fry)

Zhurou Chao Mogu (Pork and Mushroom Stir-Fry)

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Worth His Salt: A Chef’s Edible Keepsake

Worth His Salt: A Chef’s Edible Keepsake

By Todd Knoll
H’riss (Spiced Chicken and Wheat Porridge)

H’riss (Spiced Chicken and Wheat Porridge)

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Sidewalk Citrus: Pasadena’s Street Fruit

Sidewalk Citrus: Pasadena’s Street Fruit

By Lonnée Hamilton

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