Issue 66

How to Make Creamy Grits

How to Make Creamy Grits

By SAVEUR EDITORS
How to Cook Asparagus on the Stove

How to Cook Asparagus on the Stove

By EDNA LEWIS
Morels and Broad Beans

Morels and Broad Beans

Fried Pimientos de Padron

Fried Pimientos de Padron

Stewed Rhubarb

Stewed Rhubarb

New Life, Old Market

New Life, Old Market

By COLMAN ANDREWS
Roast Shoulder of Lamb

Roast Shoulder of Lamb

Fingerling Potatoes with Bacon

Fingerling Potatoes with Bacon

Black Beans with Mixed Meats and Accompaniments (Feijoada Completa)

Black Beans with Mixed Meats and Accompaniments (Feijoada Completa)

Sautéed Collard Greens

Sautéed Collard Greens

Sauteed Rice (Arroz Brasileiro)

Sauteed Rice (Arroz Brasileiro)

Toasted Manioc Flour

Toasted Manioc Flour

Beans and Meat

Beans and Meat

By DAVID GOLDMAN
The Personal Touch

The Personal Touch

By JUDITH JONES
Stuffed Potatoes

Stuffed Potatoes

Hot Crusty Buttermilk Biscuits

Hot Crusty Buttermilk Biscuits

SAVEUR Recipe

Homemade Baking Powder

Sweet Rice, Rituals, & Water Guns

Sweet Rice, Rituals, & Water Guns

By JAMES OSELAND
Saveur

Fried Calabash Fingers with Tamarind Dipping Sauce

Ginger Salad

Ginger Salad

SAVEUR Recipe

Dried Shrimp and Dried Shrimp Paste Relish

SAVEUR Recipe

Burmese Steamed Rice

SAVEUR Recipe

Stir-Fried Water Spinach with Straw Mushrooms

SAVEUR Recipe

Fish and Tomato Curry

By SAVEUR EDITORS

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