Issue 145

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
Toujours Paris

Toujours Paris

By ALEKSANDRA CRAPANZANO
Pork with Apples and Cider Cream Sauce (Székelyalmás)

Székelyalmás (Pork with Apples and Cider Cream Sauce)

Cappesante al Forno (Baked Scallops with Parmesan)

Cappesante al Forno (Baked Scallops with Parmesan)

Crunch Time: Pollystyle Graham Crackers

Crunch Time: Pollystyle Graham Crackers

By JANE BLACK
Restaurant Review: Oleana and Sofra, Cambridge, MA

Restaurant Review: Oleana and Sofra, Cambridge, MA

By CORBY KUMMER
Red Velvet Cake

Red Velvet Cake

Sweeter Than Sugar

Sweeter Than Sugar

By SEÁNAN FORBES
The Wedding Feast

The Wedding Feast

By JAMES OSELAND

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