Issue 145

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
Scallops and Truffles with Beef Marrow (Mare e Monte)

Bone Gatherer

By MEI CHIN
Spritz

Spritz

Sweet Southern Dreams

Sweet Southern Dreams

By BEN MIMS
Frenching 101

Frenching 101

By MONICA FLOIRENDO
Eggplant and Herb Pickle (Torsh-e Liteh)

Torsh-e Liteh (Eggplant and Herb Pickle)

Torshi-e Kalam (Pickled Cabbage and Dill)

Torshi-e Kalam (Pickled Cabbage and Dill)

The Persian Pantry

The Persian Pantry

By ANDY BARAGHANI
Can Do: How To Make Brown Bread

Can Do: How To Make Brown Bread

By GABRIELLA GERSHENSON

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