Issue 135

James Beard’s American Cookery

James Beard’s American Cookery

Stuffed Rabbit with Cabbage

Stuffed Rabbit with Cabbage (Nose-to-tail Rabbit)

In Bocca Books

In Bocca Books

Egyptian Lentil and Rice Pasta (Koshary)

Egyptian Lentil and Rice Pasta (Koshary)

Salt-Roasted Sea Bass with Celery Salsa Verde

Salt-Roasted Sea Bass with Celery Salsa Verde

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

By SAVEUR EDITORS
Mortadella Smear on Bread

Mortadella Smear

Juan Mari Arzak

Juan Mari Arzak

By GASTON ACURIO
Italian Chardonnays

Italian Chardonnays

Southern-Style Deviled Eggs

Southern-Style Deviled Eggs

McVitie’s Digestive Biscuits

McVitie’s Digestive Biscuits

By ANDREW ZIMMERMAN
Red Poll Beef

Red Poll Beef

By ANDREA REUSING
Lucero Soto Arriaga

Lucero Soto Arriaga

BLiS Syrups, Vinegars and Roes

BLiS Syrups, Vinegars and Roes

By GRANT ACHATZ
Kozlik’s Triple Crunch Mustard

Kozlik’s Triple Crunch Mustard

Smoked Olive Oil

Smoked Olive Oil

Fried Oysters with Spicy Rémoulade

Fried Oysters with Spicy Rémoulade

Hawk’s Crawfish

Hawk’s Crawfish

The Bitter Truth Celery Bitters

The Bitter Truth Celery Bitters

Uplands Pleasant Ridge Reserve Cheese

Uplands Pleasant Ridge Reserve Cheese

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.

Subscribe