Issue 134

The Guide: Bucharest and Budapest

The Guide: Bucharest and Budapest

By DAVID SAX
Jewish Beef Stew (Cholent)

Jewish Beef Stew (Cholent)

Roots of the Deli

Roots of the Deli

By DAVID SAX
Sarmale (Stuffed Cabbage)

Sarmale (Stuffed Cabbage)

Paprika Foie Gras on Toast (Paprikás Libamáj)

Paprika Foie Gras on Toast (Paprikás Libamáj)

Veal and Escarole Ravioli (Agnolotti)

Agnolotti (Veal and Escarole Ravioli)

Kartofl Knish (Potato Knish)

Kartofl Knish (Potato Knish)

How to Braid Challah

How to Braid Challah

By BEN MIMS
Chicken Liver-Stuffed Eggs (Töltött Tojás)

Chicken Liver-Stuffed Eggs (Töltött Tojás)

Knaidelach (Matzo Balls and Goose Soup)

Knaidelach (Matzo Balls and Goose Soup)

Cayo Romano Cocktail

Cayo Romano Cocktail

Saveur

Apple, Walnut, and Poppy Seed Pastry (Flódni)

Salata de Varza (Coleslaw)

Salata de Varza (Coleslaw)

Acciughe Con Salsa Verde (Anchovies in Green Sauce)

Acciughe Con Salsa Verde (Anchovies in Green Sauce)

Vitello Tonnato (Veal with Tuna-Caper Sauce)

Vitello Tonnato (Veal with Tuna-Caper Sauce)

Red Wine-Braised Veal (Brasato Vitello)

Red Wine-Braised Veal (Brasato Vitello)

Nutmeg Cake

Nutmeg Cake

Nutmeg Custard Tarts

Nutmeg Custard Tarts

Nutmeg Ice Cream

Nutmeg Ice Cream

Nutmeg Doughnuts

Nutmeg Doughnuts

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