Issue 177

Green Minestrone with Spinach Pesto

Green Minestrone with Spinach Pesto

By JOSITA HARTANTO
Scallops with Stewed Chickpeas and Tomatoes

Scallops with Stewed Chickpeas and Tomatoes

By JUAN PABLO MELLADA ARANA
Lobster Linguine with Chiles

Lobster Linguine with Chiles

By FULVIO PIERANGELINI
Rosemary-Jerk Lamb Chops

Rosemary-Jerk Lamb Chops

By SAVEUR EDITORS
Tokyo: The Greatest Place to Eat on Earth

Tokyo: The Greatest Place to Eat on Earth

By IVAN ORKIN
The Hotel Restaurant as Destination

The Hotel Restaurant as Destination

By EVELYN CHEN
The Design Firm without Borders

The Design Firm without Borders

By ANDREW SESSA
Chefs at Sea!

Chefs at Sea!

By ALEX TESTERE
What’s Old is New Again

What’s Old is New Again

By GINA HAMADEY
A World’s Fair That’s All About Food

A World’s Fair That’s All About Food

By ADAM SACHS
Dining Local in the Mountains of Italy

Dining Local in the Mountains of Italy

By ONDINE COHANE
Mr. Smith Rocks Washington

Mr. Smith Rocks Washington

By SARA DICKERMAN
Ireland’s Culinary Coast

Ireland’s Culinary Coast

By JODY EDDY
All Eyes on Santiago

All Eyes on Santiago

By SHANE MITCHELL
Berlin’s Green Party

Berlin’s Green Party

By ALEXANDER LOBRANO
Reinventing Jamaica

Reinventing Jamaica

By YARAN NOTI
Australia: The Wine Destination of the Year

Australia: The Wine Destination of the Year

By BRUCE SCHOENFELD
The Middle Eastern Moment

The Middle Eastern Moment

By MICHAEL SOLOMOMOV
L.A.’s Craft Cocktail Boom

L.A.’s Craft Cocktail Boom

By ROBERT SIMONSON
Building Community Through Cooking

Building Community Through Cooking

The Seduction of Stink

The Seduction of Stink

By FUCHSIA DUNLOP
Why the Anti-Food-Waste Movement Matters

Why the Anti-Food-Waste Movement Matters

By JANE BLACK
The Kings of Service

The Kings of Service

By DAVID KAMP
Spinach and Potato Dumplings with Cold Tomato Sauce

Spinach and Potato Dumplings with Cold Tomato Sauce

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