Issue 132

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
One Good Bottle: Cognac Gin

One Good Bottle: Cognac Gin

By BETSY ANDREWS
Sea Bream and Turnip Hot Pot)

Tai Kabura (Sea Bream and Turnip Hot Pot)

Tsukudani (Pickled Nori)

Tsukudani (Pickled Nori)

Chicken Noodle Soup

Chicken Noodle Soup

The Best Places to Eat in Northeast Ohio

The Best Places to Eat in Northeast Ohio

By JANE AND MICHAEL STERN
Deep Roots

Deep Roots

By DAVID ROSENGARTEN
Joe’s Stone Crab Mustard Sauce

Joe’s Stone Crab Mustard Sauce

Muhammara (Red Pepper and Walnut Dip)

Muhammara (Red Pepper and Walnut Dip)

How to Choose the Right Duck for Cooking

How to Choose the Right Duck for Cooking

By HUNTER LEWIS
Apricot and Walnut Stuffing

Apricot and Walnut Stuffing

Refried Beans with Chorizo

Refried Beans with Chorizo

Chao Sigua (Stir-Fried Loofah)

Chao Sigua (Stir-Fried Loofah)

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