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Stockists
issue 180
A Different Kind of Fast Food in Afghanistan
By
MELANIE DUNEA
Roasted Chicken with Harissa
By
MICHAEL SOLOMOMOV
Sautéed Collard Greens with Six-Hour Caramelized Onions
By
MICHAEL SOLOMOMOV
Cashew Baklava
By
MICHAEL SOLOMOMOV
Cucumber, Pear, and Sumac-Onion Salad
By
MICHAEL SOLOMOMOV
Grilled Beef Kebabs with Pickled Persimmons
By
MICHAEL SOLOMOMOV
Passion Fruit Tabbouleh
By
MICHAEL SOLOMOMOV
Eating Israel with Michael Solomonov
By
PETER JON LINDBERG
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Twice-Cooked Eggplant with Sherry Vinegar and Paprika
By
MICHAEL SOLOMOMOV
Fried Potatoes with Kashkaval Cheese
By
MICHAEL SOLOMOMOV
Spicy Roasted Cauliflower with Tahini
By
MICHAEL SOLOMOMOV
How to Cook with Bitter Melon
By
FARIDEH SADEGHIN
Why the Food in Okinawa’s Not Like Anything in the Rest of Japan
By
LAURIE WOOLEVER
Spinach and Tofu Salad with Peanut–Miso Dressing
By
NAO OGURA-GAYLER
Noodles in Dashi with Miso-Coated Pork Belly
By
NAO OGURA-GAYLER
Green Gin Cocktail
By
LAURIE WOOLEVER
Watercress with Spicy Chile and Sesame Vinaigrette
By
LAURIE WOOLEVER
Braised Pork Belly with Leeks and Ginger
By
ATSUSHI MIYAGI
Bitter Melon and Tofu Stir-Fry with Pork Belly and Eggs (Goya Champuru)
By
ATSUSHI MIYAGI
Marinated Mozuku Seaweed with Cucumber
By
NAO OGURA-GAYLER
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