Issue 205

Lamb-Stuffed Quince Dolmas

Lamb-Stuffed Quince Dolmas

By BARBARA GHAZARIAN
Khoresh-E Beh (Chicken and Quince Stew)

Khoresh-E Beh (Chicken and Quince Stew)

By FARIDEH SADEGHIN
Quince Frangipane Tart

Quince Frangipane Tart

By BENJAMIN KEMPER
Spiced Quince Sharbat

Spiced Quince Sharbat

By KAT CRADDOCK
Paris restaurants

Experience The History of Paris Dining Through These 10 Restaurants

By LINDSEY TRAMUTA
La Coupole's Sole Meunière

La Coupole’s Sole Meunière

By LA COUPOLE
Vintage Corkscrews

Inside the Wild and Wonderful World of Vintage Corkscrews

By BEE WILSON
Bakery

Pan de Ánimas (Bread of Souls)

By SANDRA AND HUGO CÉSAR TÉLLEZ
día de muertos

These Michoacán Bakers Make Human-Shaped Breads for Day of the Dead

By LUISA NAVARRO
Vanilla Bean-Roasted Grapes

Vanilla Bean-Roasted Grapes

By REBECCA FIRKSER
Vanilla and Spice Candied Sweet Potato Galette

Vanilla and Spice Candied Sweet Potato Galette

By REBECCA FIRKSER
Vanilla Beans

Why True Vanilla Is Worth the Splurge

By REBECCA FIRKSER
Butternut Squash Pakoras

Butternut Squash Pakoras

By ROMY GILL

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