Issue 171

Fava Bean, Radish, and Pomegranate Fattoush

Fava Bean, Radish, and Pomegranate Fattoush

By MATT WILKINSON
Afghan-Style Cauliflower with Tomato Sauce (Gulpea)

Afghan-Style Cauliflower with Tomato Sauce (Gulpea)

By NAWIDA SAIDHOSIN
Crème de Soja

Crème de Soja

Balsamic “Bordelaise”

Balsamic “Bordelaise”

Deglazing Tea Sauce

Deglazing Tea Sauce

Peel-and-Eat Shrimp with Spicy Herb Butter

Peel-and-Eat Shrimp with Spicy Herb Butter

Crêpes Filled with Sauerkraut

Crêpes Filled with Sauerkraut

Roasted Carrots with Carrot-Top Pesto and 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

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

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

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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