Featured in Issue 184

Plum-Blackberry Pie
Where There’s Smoke…
Tomato Pie Filling
4 Simple Steps to Baking Better Pie
Chinese Chile and Cumin Lamb Kebabs (Yángròu chuàn)
Chinese Grilled Fish with Cumin and Jalapeños (Xīnjiāng Kăoyú)
Eating on the Western Edge of China
Uyghur Flatbread (Nángbĭng)
Chinese Cilantro and Peanut Salad (Huāshēngmĭ bàn xiāngcài)
Why Pitmaster Sam Jones Won’t Give Up Whole Hog Barbecue, “The Most Financially Irresponsible Thing You Can Do”