Issue 188

Basque Recipes Fish with Green Peppers and Clams

Basque-Style Fish With Green Peppers and Manila Clams

By SAVEUR EDITORS
Burrata and Marinated Cherry Tomato Sandwiches

Burrata and Marinated Cherry Tomato Sandwiches

By CASA DEL VINO
Chicken Basquaise

Basque Braised Chicken with Peppers (Chicken Basquaise)

By SÉBASTIEN GRAVÉ
Cherry Pie Recipe Gateau Basque

Gâteau Basque (Basque Cherry Pie)

By SAVEUR EDITORS
Chile

11 Dried Mexican Chiles to Know and Love, and How to Use Them

By STACY ADIMANDO AND GONZALO GUZMÁN
Masa

Homemade Masa

By GONZALO GUZMÁN
Salsa Verde Mexican Recipes

Tomatillo Salsa

By GONZALO GUZMÁN
Corn Masa Empanadas

Shredded Beef Empanadas

By GONZALO GUZMÁN
How to Make Your Own Masa for the Best Tortillas Ever

How to Make Your Own Masa for the Best Tortillas Ever

By STACY ADIMANDO
Tamales with Tomatillo Salsa

Corn Tamales with Tomatillo Salsa

By GONZALO GUZMÁN
Chicken Basquaise

Meet the Bakers, Cheesemakers, and Pepper Farmers of Basque Country

By JANE SIGAL
Tortilla with Ham and Cheese

Basque Potato and Pepper Tortilla with Ham and Cheese

By SAVEUR EDITORS
Why You Should Make Your Own Coconut Milk

Why You Should Make Your Own Coconut Milk

By KRISTY MUCCI
The New Tastes of Lisbon, One of Europe’s Most Underrated Dining Cities

The New Tastes of Lisbon, One of Europe’s Most Underrated Dining Cities

By JULIA COOKE
What It’s Like to Eat Breakfast Above the Clouds

What It’s Like to Eat Breakfast Above the Clouds

By KLAUS THYMANN AS TOLD TO ALEX TESTERE
Chickpea Fritters with Coconut Chutney

Coconut Chutney

By JESUS LEE FERNANDES
Chickpea Fritters with Coconut Chutney

Chickpea Fritters with Coconut Chutney

By JESUS LEE FERNANDES
Coconut Crab Curry

Mozambican Coconut Crab Curry (Caranguejo e Coco)

By KHALID AZIZ
Squid, Bean, and Sausage Stew

Portuguese Squid, Bean, and Sausage Stew (Feijoada de Lulas)

By ANDRÉ MAGALHÃES
3 Midwestern Rules for Every Home Kitchen

3 Midwestern Rules for Every Home Kitchen

By SAVEUR EDITORS
Go Cook With Cuttlefish Ink, Our Favorite Form of Black Magic

Go Cook With Cuttlefish Ink, Our Favorite Form of Black Magic

By STACY ADIMANDO
Cuttlefish Ink Risotto (Risotto al Nero)

Cuttlefish Ink Risotto (Risotto al Nero)

By ENOTECA PITTI GOLA E CANTINA
8 Reasons to Fall in Love with Florence

8 Reasons to Fall in Love with Florence

By ADAM LEITH GOLLNER
Porchetta Sandwiches with Marinated Onions and Salsa Verde

Porchetta Sandwiches with Marinated Onions and Salsa Verde

By SAVEUR EDITORS

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