Issue 177

Green Minestrone with Kohlrabi, Olives, and 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 Chilies at Irene – Florence Italy

Lobster Linguine with Chiles

By FULVIO PIERANGELINI
Rosemary-Jerk Lamb Chops

Rosemary-Jerk Lamb Chops

By SAVEUR EDITORS
Tokyo Ginza

Tokyo: The Greatest Place to Eat on Earth

By IVAN ORKIN
The Old Clare Hotel

The Hotel Restaurant as Destination

By EVELYN CHEN
Sanibe Botswana

The Design Firm without Borders

By ANDREW SESSA
good taste awards, saveur, seabourn cruise line

Chefs at Sea!

By ALEX TESTERE
Florence, La Menagere

What’s Old is New Again

By GINA HAMADEY
Expo Miliano

A World’s Fair That’s All About Food

By ADAM SACHS
Aga

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
Jamaica Boats

Reinventing Jamaica

By YARAN NOTI
Abel Gibson, Ruggabellus Vineyard, Barossa, Australia

Australia: The Wine Destination of the Year

By BRUCE SCHOENFELD
Fried Eggplant with Tahini and Pomegranate Seeds

The Middle Eastern Moment

By MICHAEL SOLOMOMOV
The Varnish

L.A.’s Craft Cocktail Boom

By ROBERT SIMONSON
Ed Lee

Building Community Through Cooking

Stinky Foods

The Seduction of Stink

By FUCHSIA DUNLOP
Rotten Fruit

Why the Anti-Food-Waste Movement Matters

By JANE BLACK
Will Guider and Daniel Humm

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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