Issue 140

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
Season of Plenty: Yunnan’s Mushroom Harvest

Season of Plenty: Yunnan’s Mushroom Harvest

By BETH KRACKLAUER
Fruits of the Forest

Fruits of the Forest

By BETH KRACKLAUER
WOOD EAR MUSHROOM SALAD WITH EDAMAME

Mu’er Maodou Shala (Wood Ear Mushroom Salad with Edamame)

Straight or Swizzled: Rum Tasting Notes

Straight or Swizzled: Rum Tasting Notes

By JEFF BERRY
Spicy Fresh Pineapple Salsa (Salsa de Piña Picante)

Spicy Fresh Pineapple Salsa (Salsa de Piña Picante)

By SAVEUR EDITORS
Many Shades of Green: Basil Varieties

Many Shades of Green: Basil Varieties

By KELLIE EVANS
Holy Sweets: Oak Park’s Sacred Doughnuts

Holy Sweets: Oak Park’s Sacred Doughnuts

By LEAH KOENIG
Salmon in Bengali Mustard Sauce

Salmon in Bengali Mustard Sauce

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