Issue 195

Pear Cake with Honey and Spelt

Pear Cake with Honey and Spelt

By GEORGIA GOGGI

Caldo de Pollo (Mexican Chicken and Vegetable Soup)

Caldo de Pollo (Mexican Chicken and Vegetable Soup)

By SAVEUR EDITORS

Kimchi-Jjigae (Korean Kimchi Stew with Pork Belly and Tofu)

Kimchi-Jjigae (Korean Kimchi Stew with Pork Belly and Tofu)

How To Make Kimchi With Chef Esther Choi

How To Make Kimchi With Chef Esther Choi

By STACY ADIMANDO

Blue Corn Pellizcadas with Salsa and Queso Fresco

Blue Corn Pellizcadas with Salsa and Queso Fresco

Green Tomato Chow Chow

Green Tomato Chow Chow

By FLORENCE JACKSON

The “Women of the Corn” Share More than Maize at Yo’on Ixim

The “Women of the Corn” Share More than Maize at Yo’on Ixim

Market Foods of La Paz

Market Foods of La Paz

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This Italian Town Always Smells Like Panettone

This Italian Town Always Smells Like Panettone

By MINA HOLLAND

Chamomile Grappa Sour

Chamomile Grappa Sour

By ALEX TESTERE

Cook Everything From Our Fall Issue

Cook Everything From Our Fall Issue

By SAVEUR EDITORS

Cooking Lessons from the Latvian Countryside

Cooking Lessons from the Latvian Countryside

Fatty Bacon and Onion Buns

Fatty Bacon and Onion Buns

Garlic Rye Croutons

Garlic Rye Croutons

Hot Beet Soup with Pork Belly (Bietes Zupa)

Hot Beet Soup with Pork Belly (Bietes Zupa)

Cucumber and Radish Salad with Fresh Cheese

Cucumber and Radish Salad with Fresh Cheese

Latvian Braided Birthday Cake (Klingeris)

Latvian Braided Birthday Cake (Klingeris)

Salt Cod and Pork Scraps

Salt Cod and Pork Scraps

Braised Oxtails

Braised Oxtails

The Underexplored Roots of Black Cooking in Nova Scotia

The Underexplored Roots of Black Cooking in Nova Scotia

By CHANTAL MARTINEAU

Griddled Fish Cakes

Griddled Fish Cakes

Traditional Kimchi

Traditional Kimchi

Dosa Batter

Dosa Batter

You Can Make the Perfect Dosa at Home

You Can Make the Perfect Dosa at Home

By PRIYA KRISHNA

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