issue 192

croissants

Croissants au Beurre

By CHAD ROBERTSON

Sri Lankan Coconut Cashew Curry

Cashew Curry

By JEROME LA’BROOY AND NISHAD JAYAWARDENA

Marmitako Basque Tuna and Potato Soup

Marmitako (Basque Tuna and Potato Soup)

By CHRISTOPHER BAGLEY

sourdough

Sourdough Starter

sourdough

Give a Jar of No-Knead Sourdough for Others To Feed

Travel to Auberge Peter Pan in Madagascar To Find Your Own Neverland

Travel to Auberge Peter Pan in Madagascar To Find Your Own Neverland

By TANVEER BADAL

peanut butter bourbon

Peanut Butter-Infused Bourbon

peanut butter bourbon

Infuse Your Booze to Make the Most of Holiday Ingredients

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Cocoa Nibs

Cocoa Nib-Infused Tequila

brown butter applejack

Brown Butter-Infused Apple Brandy

wine vinegar

Give the Gift of Homemade Wine Vinegar to Show Your Friends You Care

By RACHEL KHONG

wine vinegar

Red Wine Vinegar

By RACHEL KHONG

egg cocktails

How to Make Cocktails with Eggs

buffalo fizz

Buffalo Fizz

Harvest Sour

Harvest Sour

porto flip

Porto Flip

Sorrel Rum Punch

Sorrel Rum Punch

This Italian Rose Petal Liqueur is Our New Favorite Pick-Me-Up Sipper

This Italian Rose Petal Liqueur is Our New Favorite Pick-Me-Up Sipper

Inside the Members-Only Eating Clubs of San Sebastián

Inside the Members-Only Eating Clubs of San Sebastián

By CHRISTOPHER BAGLEY

Massive txangurros (spider crabs)

Txangurro al Horno (Baked Stuffed Crab)

By CHRISTOPHER BAGLEY

The Midwest’s “Finnish Triangle” is a Land of Saunas and Squeaky Cheeses

The Midwest’s “Finnish Triangle” is a Land of Saunas and Squeaky Cheeses

Karelian Rice Pudding Pies

Savory Rice Pudding Pie (Karjalanpiirakka)

Finnish Whipped Porridge with Yogurt Cream (Vispipuuro)

Finnish Whipped Porridge with Yogurt Cream (Vispipuuro)

Roasted Cabbage with Horseradish Cream

Roasted Cabbage with Horseradish Cream

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