Issue 132

Fire in the Belly

Fire in the Belly

By SUKETU MEHTA
SAVEUR Recipe

Detroit’s Top Dog

By PETER A. SMITH
Arrope: Sticky Sweet

Arrope: Sticky Sweet

By SOFIA PEREZ
Taming the Heat in Chiles

Taming the Heat in Chiles

By JORDAN GOLDSTEIN
Salata Adas (Garlicky Lentil Salad)

Garlicky Lentil Salad (Salata Adas)

red wine

Lifted Spirits

By KAREN SHIMIZU
Duck a l'Orange

Duck à l’Orange: Grande Dame

By BETH KRACKLAUER
Classic Meatballs

A Welcome Meal

By DANA BOWEN
mung bean

Edible Art

By BETSY ANDREWS
Oceans of Flavor: Tsukudani (Pickled Nori)

Oceans of Flavor: Tsukudani (Pickled Nori)

By KAREN SHIMIZU
Good Things to Come

Good Things to Come

By BETH KRACKLAUER
The Beauty of Nori (Japanese Seaweed)

The Beauty of Nori (Japanese Seaweed)

By HARRIS SALAT
Mushroom Cappuccino (Bouillon de Champignons Comme un Cappuccino)

Great Expectation

By GAEL GREENE
Salata Adas (Garlicky Lentil Salad)

The Dinner Party

By CAROLYN FORCHÉ
Fierce Potatoes

Fierce Potatoes

By DAVID ROSENGARTEN
King of Clams

King of Clams

By LAUREL MILLER

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