Issue 133

The New Bistro

The New Bistro

By ALEXANDER LOBRANO
SAVEUR Recipe

Holiday Helpers

By LIZZIE MUNRO
Piquant Corn Bread

Culture Club: Thanksgiving on the Cliffs of Big Sur

By ROMNEY STEELE
Thai Pie

Thai Pie

By BARBARA HANSEN
The New California Wine

The New California Wine

Collard Greens, Cornmeal, and Sausage Soup (Sopa de Fuba)

Green Goddess: Why We Love Collard Greens

By LONNÉE HAMILTON
Braised Leg of Lamb

Our Town : A Harvest Potluck Brings a Community Together

By SHANE MITCHELL
Parker House Rolls

Bread Winner

By TOM COLICCHIO
Consider the Turkey

Consider the Turkey

By THE EDITORS
Sage Mashed Potatoes

Sage Mashed Potatoes

The New California Wine

The New California Wine

By JON BONNÉ
Promised Land

Promised Land

By BETSY ANDREWS
5 Milestones in California Wine

5 Milestones in California Wine

By TYLA FOWLER
Céleri-Rave Rémoulade (Celery Root Rémoulade)

Céleri-Rave Rémoulade (Celery Root Rémoulade)

The Evolution of Cabernet

The Evolution of Cabernet

By DAVID ROSENGARTEN
Foie de Veau en Persillade avec Pommes de Terre (Calf's Liver with Parsley, Garlic, and Fried Potatoes)

Calf’s Liver with Parsley, Garlic, and Fried Potatoes (Foie de Veau en Persillade avec Pommes de Terre)

Bistro Pommes Frites (Bistro French Fries)

Bistro Pommes Frites (Bistro French Fries)

Galette de Pomme de Terre (Potato Galette)

Galette de Pomme de Terre (Potato Galette)

Canard aux Olives (Roast Duck with Olives)

Canard aux Olives (Roast Duck with Olives)

Braised Leg of Lamb

Braised Leg of Lamb

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