Featured in Issue 196

A Russian New Year’s Eve Party Isn’t Complete Without a Napoleon Cake
What It’s Like to Break Bread in the Desert
Salt-Baked Shrimp with Caper Sofrito
6 Mail-Order Panettone Actually Worth Eating
Here’s Where to Eat Paris’ Best Cookies
Salt Baking is the Key to Juicier Birds, Meats, and Seafood
Salt-Baked Cornish Game Hens with Shallots and Orange Sauce
Salt-Baked Sea Bream with Allioli
Veal Tartare with Trout Roe, Capers, and Fiore Sardo Dressing
Labneh with Swiss Chard, Black Olives, and Za’atar