Issue 145

Venetian Tea Sandwiches (Tramezzini)

Venetian Tea Sandwiches (Tramezzini)

Iran: The Land of Bread and Spice

Iran: The Land of Bread and Spice

By ANISSA HELOU
Chicken and Walnut Stew (Khoresht-e Fesenjan)

Khoresht-e Fesenjan (Chicken and Walnut Stew)

Guiltless Luxury: Sustainable Meats

Guiltless Luxury: Sustainable Meats

By FELICIA CAMPBELL
Eternal Terrain: Transylvania

Eternal Terrain: Transylvania

By ALEXANDER LOBRANO
Coconut Cake

Coconut Cake

Leek and Herb Frittata (Kuku Sabzi)

Leek and Herb Frittata (Kuku Sabzi)

Bacon-Wrapped Artichokes (Fondi di Carciofi)

Bacon-Wrapped Artichokes (Fondi di Carciofi)

Eggplant and Yogurt Dip (Borani-e Bademjan)

Eggplant and Yogurt Dip (Borani-e Bademjan)

Hoppers

Party Food: Sri Lankan Hoppers

By BETH MAXEY
Surf and Turf: Eating Along Virginia’s Eastern Shore

Surf and Turf: Eating Along Virginia’s Eastern Shore

By JANE AND MICHAEL STERN
Romanian Walnut Panettone (Chec Cu Nucă)

Chec Cu Nucă (Romanian Walnut Panettone)

Good and Plenty: Venetian Cicheti

Good and Plenty: Venetian Cicheti

By DANA BOWEN
Cream of Watercress Soup

Cream of Watercress Soup

Beef Marrow Bones with Fried Parsley

Bare Bones

By HILARY MERZBACHER
New England-Style Baked Beans

Full of Beans

By GABRIELLA GERSHENSON

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