Issue 171

Why We’re in Japan

Why We’re in Japan

By René Redzepi
Mushroom Soy Sauce, DIY Pantry

Mushroom “Soy” Sauce

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Balloon Ice

Balloon Ice

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Trash Fish

Trash Fish

By SAVEUR Editors
A Better Board

A Better Board

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Burn Your Toast (on Purpose)

Burn Your Toast (on Purpose)

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Color Your Pasta With Juice

Color Your Pasta With Juice

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Swedish Cinnamon-and-Cardamom Bread

Swedish Cinnamon-and-Cardamom Bread

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The Truffle Pig, Mushroom Cocktail

The Truffle Pig

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Rediscover German Food

Rediscover German Food

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Upper Crust

Upper Crust

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Gooseneck Barnacles With Lemon

Gooseneck Barnacles With Lemon

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Roasted White Chocolate

Roasted White Chocolate

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Nostalgia is an Ingredient

Nostalgia is an Ingredient

By Jody Williams
Haddock and Cheddar Mash

Smoked Haddock and Cheddar Mash

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20 Second Mayo

20 Second Mayo

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