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Issue 199
The Journey of Mallorcas, Puerto Rico’s Legendary Breakfast Buns
By
ILLYANA MAISONET
Sicilian Cannoli
By
SAVEUR EDITORS
These Old-School Cannoli Will Make You Feel Like a Kid in Italy
By
STACY ADIMANDO
Portuguese Egg Tarts
By
SAVEUR EDITORS
How Louisiana’s Vietnamese Shrimpers Are Adapting to Climate Change
By
ALLIE WIST
Vietnamese Herb-Wrapped Shrimp
By
SAVEUR EDITORS
Pozole Rojo
By
SAVEUR EDITORS
Cooked Dried Hominy
By
SAVEUR EDITORS
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Paneer Parathas
By
SAVEUR EDITORS
Cauliflower Parathas
By
SAVEUR EDITORS
Aloo Parathas
By
SAVEUR EDITORS
The Unifying Power of London’s Turkish Grill Houses
By
YASMIN KHAN
Turkish Stuffed Eggplants
By
SAVEUR EDITORS
Adana Kebabs (Turkish-Style Ground Lamb Skewers)
By
SAVEUR EDITORS
How America’s Best Portuguese Market Ended Up in a Small Town in Massachusetts
By
LUKE PYENSON
6 Portuguese Pantry Staples We Can’t Stop Using
By
LUKE PYENSON
The Last Lebanese Steakhouse in Tulsa
By
NAOMI TOMKY
Za’atar Barbecue Sauce
By
SAVEUR EDITORS
Steakhouse Tabbouleh
By
SAVEUR EDITORS
Meet Canada’s Brisket Whisperer
By
LARA RABINOVITCH
The Obscure French Bitter That Took Over Nevada—And Many Bartenders’ Hearts
By
CAREY JONES
For Syrians in Jordan, Booza Is a Sweet Taste of Home
By
MIRIAM BERGER
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