Issue 140

Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Soupe au Pistou (Provençal Vegetable Soup with Pistou)

Provençal Vegetable Soup with Garlic-Basil Paste (Soupe au Pistou)

The Sweet Stuff: Cane Syrup

The Sweet Stuff: Cane Syrup

By KELLIE EVANS
Green Gold: Avocado Oil

Green Gold: Avocado Oil

By CARON GOLDEN
Salsa Verde

Salsa Verde (Herb Sauce with Breadcrumbs)

Pesto Panna Cotta

Pesto Panna Cotta

Clay-Pot Chicken with Chanterelles (Jiyou Jun Bao Ji)

Clay-Pot Chicken with Chanterelles (Jiyou Jun Bao Ji)

Making It Work: Inside Madhur Jaffrey’s Kitchen

Making It Work: Inside Madhur Jaffrey’s Kitchen

By MADHUR JAFFREY
Heart of the Valley

Heart of the Valley

By GERALD HASLAM
The Guide: San Joaquin Valley, California

The Guide: San Joaquin Valley, California

By GERALD HASLAM
The Darkest Chocolate Ice Cream in the World

The Darkest Chocolate Ice Cream in the World

Edible Color

Edible Color

By CAROLYN FORCHÉ
Zhurou Chao Mogu (Pork and Mushroom Stir-Fry)

Zhurou Chao Mogu (Pork and Mushroom Stir-Fry)

Worth His Salt: A Chef’s Edible Keepsake

Worth His Salt: A Chef’s Edible Keepsake

By TODD KNOLL
H’riss (Spiced Chicken and Wheat Porridge)

H’riss (Spiced Chicken and Wheat Porridge)

Sidewalk Citrus: Pasadena’s Street Fruit

Sidewalk Citrus: Pasadena’s Street Fruit

By LONNÉE HAMILTON

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