Issue 171

Pomegranate Fattoush Recipe

Fava Bean, Radish, and Pomegranate Fattoush

By MATT WILKINSON
Cauliflower with Tomato Sauce (Gulpea)

Afghan-Style Cauliflower with Tomato Sauce (Gulpea)

By NAWIDA SAIDHOSIN
SAVEUR Recipe

Crème de Soja

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Balsamic “Bordelaise”

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Deglazing Tea Sauce

Shrimp With Spicy Herb Butter

Peel-and-Eat Shrimp with Spicy Herb Butter

Rolled Sauerkraut Crepes

Crêpes Filled with Sauerkraut

Roasted Carrot Salad with Burrata

Roasted Carrots with Carrot-Top Pesto and Burrata

Broccoli Rabe and Italian Sausage Fried Ravioli

Broccoli Rabe and Italian Sausage Fried Ravioli

Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette

Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette

By SAVEUR EDITORS
Roast Duck with Plums

Roast Duck with Plums

Smoked Yogurt

Smoked Yogurt

Braised Zabuton with Coffee Beans

Braised Zabuton with Coffee Beans

Cured Egg Yolks, DIY Pantry

Cured Egg Yolks

Save the Eels

Save the Eels

Knives for Locavores

Knives for Locavores

By SAVEUR EDITORS
Why We’re in Japan

Why We’re in Japan

By RENÉ REDZEPI
Mushroom Soy Sauce, DIY Pantry

Mushroom “Soy” Sauce

Balloon Ice

Balloon Ice

Trash Fish

Trash Fish

By SAVEUR EDITORS
A Better Board

A Better Board

Burn Your Toast (on Purpose)

Burn Your Toast (on Purpose)

Color Your Pasta with Juice

Color Your Pasta with Juice

Swedish Cinnamon-and-Cardamom Bread

Swedish Cinnamon-and-Cardamom Bread

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