Issue 169

Filipino Beef Short Ribs Adobo (Adobong Tadyang)

Philippine Beef Short Ribs Adobo (Adobong Tadyang)

By SAVEUR Editors
Malaysian Pan-Seared Snapper with Garlic and Chiles (Chuan-Chuan)

Chuan-Chuan (Malaysian Pan-Seared Snapper With Garlic and Chiles)

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The Glories of Garlic

The Glories of Garlic

By Karen Shimizu
Taste of Umbria

Taste of Umbria

By Betsy Andrews
Tagliatelle With Goose Ragù (Tagliatelle al Ragù d’Oca)

Tagliatelle With Goose Ragù (Tagliatelle al Ragù d’Oca)

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Vermouth Panache Cocktail

Vermouth Panaché

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Pork with Juniper Berries (Filetto di Maiale con Bacche di Ginepro)

Pork With Juniper Berries (Filetto di Maiale con Bacche di Ginepro)

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Pan-Fried Veal with Mushroom–Truffle Sauce

Vitello con Salsa di Funghi e Tartufo (Veal With Mushroom-Truffle Sauce)

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Triple Garlic Linguine

Triple Garlic Linguine

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Georgian-Style Cornish Game Hen with Garlic Sauce (Tabaka da Niortskali)

Georgian-Style Cornish Game Hen With Garlic Sauce (Tabaka da Niortskali)

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Vialiere Cocktail

Vialiere

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Upside-Down Martini

Upside-Down Martini

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Brother James Cocktail

Brother James

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Adonis Vermouth Cocktail

Vermouth on the Rise

By Erica Duecy
Maple-Glazed Carrots with Hazelnut Crumbs

Maple-Glazed Carrots With Hazelnut Crumbs

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Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)

Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)

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