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Stockists
Issue 195
You Can Make the Perfect Dosa at Home
By
PRIYA KRISHNA
Masala Dosa
By
SAVEUR EDITORS
Coconut Chutney
Create Flavored Stocks and Broths From Scratch
By
RACHAEL MAMANE
Black Aged Garlic Stock
Winter Squash Stock
Roasted Mushroom Stock
On the Greek Island of Chios, One Tree Rules Them All
By
KATHERINE WHITTAKER
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This Garden-Driven Cook is Shaking Things Up In Southern Italy
By
STACY ADIMANDO
Artichoke Risotto with Capocollo and Pecorino
Radicchio and Polignano Carrot Salad with Burrata and Pomegranate
By
SAVEUR EDITORS
Ginger and Cocoa Nib Cannoli
Marinated Anchovies with Candied Citrus, Pickled Raisins, and Chile
By
SAVEUR EDITORS
Pasta with Octopus Ragu and Stracciatella
By
SAVEUR EDITORS
Roasted Tomato and Grape Toasts with Fava Purée
By
GIORGIA GOGGI
Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint
Shrimp Crudo with Creme Fraiche, Apple, Chard, and Shallot
Chamomile Gelato
By
SAVEUR EDITORS
How One Hawaiian Meadery is Helping Save the Islands’ Bees
By
KIRSTEN WHATLEY
Mastic Panna Cotta
By
SAVEUR EDITORS
Why Mumbai Chef Amninder Sandhu is Cooking with Fire
By
LAURA KINIRY
These Powerful Women Run Bolivia’s Food System
By
LESLIE PARISEAU
Sarah Minnick Shares Her Unique Pizza Ideas
By
JUNO DEMELO
Meet the Pioneering Female Cellar Master Who Makes Some of Spain’s Greatest Jamón Ibérico
By
GILLIAN BRASSIL
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