Issue 145

Toujours Paris

Toujours Paris

By Aleksandra Crapanzano
Pork with Apples and Cider Cream Sauce (Székelyalmás)

Székelyalmás (Pork With Apples and Cider Cream Sauce)

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Cappesante al Forno (Baked Scallops With Parmesan)

Cappesante al Forno (Baked Scallops With Parmesan)

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Crunch Time: Pollystyle Graham Crackers

Crunch Time: Pollystyle Graham Crackers

By Jane Black
Restaurant Review: Oleana and Sofra, Cambridge, MA

Restaurant Review: Oleana and Sofra, Cambridge, MA

By Corby Kummer
Red Velvet Cake

Red Velvet Cake

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Sweeter Than Sugar

Sweeter Than Sugar

By Seánan Forbes
The Wedding Feast

The Wedding Feast

By James Oseland
Scallops and Truffles with Beef Marrow (Mare e Monte)

Bone Gatherer

By Mei Chin
Spritz

Spritz

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Sweet Southern Dreams

Sweet Southern Dreams

By Ben Mims
Frenching 101

Frenching 101

By Monica Floirendo
Eggplant and Herb Pickle (Torsh-e Liteh)

Torsh-e Liteh (Eggplant and Herb Pickle)

0
Torshi-e Kalam (Pickled Cabbage and Dill)

Torshi-e Kalam (Pickled Cabbage and Dill)

0
The Persian Pantry

The Persian Pantry

By Andy Baraghani
Can Do: How To Make Brown Bread

Can Do: How To Make Brown Bread

By Gabriella Gershenson

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