Issue 145

Venetian Tea Sandwiches (Tramezzini)

Venetian Tea Sandwiches (Tramezzini)

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Iran: The Land of Bread and Spice

Iran: The Land of Bread and Spice

By Anissa Helou
Chicken and Walnut Stew (Khoresht-e Fesenjan)

Khoresht-e Fesenjan (Chicken and Walnut Stew)

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Guiltless Luxury: Sustainable Meats

Guiltless Luxury: Sustainable Meats

By Felicia Campbell
Eternal Terrain: Transylvania

Eternal Terrain: Transylvania

By Alexander Lobrano
Coconut Cake

Coconut Cake

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Leek and Herb Frittata (Kuku Sabzi)

Leek and Herb Frittata (Kuku Sabzi)

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Bacon-Wrapped Artichokes (Fondi di Carciofi)

Bacon-Wrapped Artichokes (Fondi di Carciofi)

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Eggplant and Yogurt Dip (Borani-e Bademjan)

Eggplant and Yogurt Dip (Borani-e Bademjan)

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Hoppers

Party Food: Sri Lankan Hoppers

By Beth Maxey
Surf and Turf: Eating Along Virginia’s Eastern Shore

Surf and Turf: Eating Along Virginia’s Eastern Shore

By Jane and Michael Stern
Romanian Walnut Panettone (Chec Cu Nucă)

Chec Cu Nucă (Romanian Walnut Panettone)

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Good and Plenty: Venetian Cicheti

Good and Plenty: Venetian Cicheti

By Dana Bowen
Cream of Watercress Soup

Cream of Watercress Soup

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Beef Marrow Bones with Fried Parsley

Bare Bones

By Hilary Merzbacher
New England-Style Baked Beans

Full of Beans

By Gabriella Gershenson

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