Issue 146

Blueberry-Poppy Seed Squares (Borůvkový Koláč)

Borůvkový Koláč (Blueberry-Poppy Seed Squares)

By SAVEUR EDITORS
Hash House Breakfast

Hash House Breakfast

By ABBY TEGNELIA
The Professional

The Professional

By PASCALE LE DRAOULEC
Magic Mushrooms

Magic Mushrooms

By LARRY NIGHSWANDER
World of Poppy Seeds

World of Poppy Seeds

By GABRIELLA GERSHENSON
wallpaper

Vegas Behind the Scenes

By BETH KRACKLAUER
Eating Las Vegas

Eating Las Vegas

By MERYL ROSOFSKY
SAVEUR Recipe

What Happens in Vegas

By BETSY ANDREWS
Queen of Snacks

Queen of Snacks

By NACHAMMAI RAMAN
Porterhouse With Lemon-Thyme Butter

Porterhouse With Lemon-Thyme Butter

Polish White Borscht (Bialy Barszcz)

Polish White Borscht (Bialy Barszcz)

By SAVEUR EDITORS
Ropa Vieja

Cuban-Style Shredded Beef (Ropa Vieja)

By SAVEUR EDITORS
Michael Richard's Deviled Eggs

Michel Richard’s Deviled Eggs

Food of the Gods: Culinary Sculpture Offerings in Bali

Food of the Gods: Culinary Sculpture Offerings in Bali

By NI WAYAN MURNI
Aloha, Vegas

Aloha, Vegas

By BROCK RADKE
Twist: Where the World’s Best Chefs are Having the Times of Their Lives

Twist: Where the World’s Best Chefs are Having the Times of Their Lives

By JAMES OSELAND
Poppyseed Strudel (Mak Pirog)

Mak Pirog (Poppy Seed Strudel)

Breakfast of Champions, Vegas Style

Breakfast of Champions, Vegas Style

By JOSH OZERSKY
Grilled Fish Tacos with Creamy Chipotle Sauce

Grilled Fish Tacos with Creamy Chipotle Sauce

Dining Like a Rhinestone Cowboy

Dining Like a Rhinestone Cowboy

By MAX JACOBSON

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