Issue 154

Bacheofe (Alsatian Meat and Vegetable Stew)

Bacheofe (Alsatian Meat and Vegetable Stew)

By ANDRÉ SOLTNER
Mapo Tofu

Mapo Tofu

By SAVEUR EDITORS
Destined for Donuts

Destined for Donuts

By GABRIELLA GERSHENSON
Tips for Perfect Cake Donuts

Tips for Perfect Cake Donuts

By TODD COLEMAN
Ma Yi Shang Shu (“Ants Climbing a Tree”)

Ma Yi Shang Shu (“Ants Climbing a Tree”)

Sichuan Noodle and Pork Shoulder Soup (Yu Xiang Pai Gu Mian)

Sichuan Noodle and Pork Shoulder Soup (Yu Xiang Pai Gu Mian)

Triple-Cooked Spareribs with Chiles (Lu Rou)

Lu Rou (Triple-Cooked Spareribs with Chiles)

Spudnuts

Spudnuts

Cottage Street Bakery “Dirt Bombs”

Cottage Street Bakery “Dirt Bombs”

Capital of Heat

Capital of Heat

By MATT GROSS
Top Pot Triple Coconut Donuts

Top Pot Triple Coconut Donuts

Cheese to Cherish

Cheese to Cherish

By VICTOR PAUL BORG
Russian Sweet and Sour Beef Soup (Solyanka)

Purifying Pleasures: Russian Bathhouse Food in Toronto

By LEAH KOENIG
London, England

5 Great London Bars

By CEIL MILLER BOUCHET
Devouring the Delta

Devouring the Delta

By KEITH PANDOLFI
Bacheofe (Alsatian Meat and Vegetable Stew)

Deep Dish: Classic Alsatian Stew

By SOPHIE BRICKMAN

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