Issue 140

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

Burning Bright: Mexican Salsas

Burning Bright: Mexican Salsas

By ROBERTO SANTIBANEZ
Home To Table: Tawlet, Beirut’s Home-Cooking Restaurant

Home To Table: Tawlet, Beirut’s Home-Cooking Restaurant

By DIANE RUENGSORN
Hot Stuff: New Mexico’s Chile Pepper Culture

Hot Stuff: New Mexico’s Chile Pepper Culture

By JANE AND MICHAEL STERN
Red Chile and Pork Stew (Carne Adobada)

Red Chile and Pork Stew (Carne Adobada)

Here’s the Scoop

Here’s the Scoop

By MOLLY O'NEILL
The Guide: United Arab Emirates

The Guide: United Arab Emirates

By ANISSA HELOU
Breaking the Fast

Breaking the Fast

By ANISSA HELOU
Blackstrap Praline Ice Cream

Blackstrap Praline Ice Cream

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