Issue 162

Spanish Oxtail Stew

Basque Oxtail Stew

By SAVEUR EDITORS
Shanghai Stir Fried Rice cakes

Chao Niangao (Stir-Fried Rice Cakes)

By SAVEUR EDITORS
Aussie-Kiwi Anzac Biscuits

Anzac Biscuits

By HEATHER SPERLING
Dan Dan Noodles on white plate

Sichuan Dan Dan Noodles

By SAVEUR EDITORS
The Interview: John Truex, founder, Borough Furnace

The Interview: John Truex, founder, Borough Furnace

Water Bath Cooking

Water Bath Cooking

By DOMINIQUE LEMOINE
Roasted Potatoes with Lemon Olive Oil

Roasted Potatoes with Lemon Olive Oil

Carbone's Garlic Bread

Carbone’s Garlic Bread

By SAVEUR EDITORS
Classic fall recipes Cacio e Pepe

Pear and Cheese Ravioli (Cacio e Pere)

Eggs Baked with Smoked Salmon (Oeufs en Cocotte au Saumon Fumé)

Eggs Baked with Smoked Salmon (Oeufs en Cocotte au Saumon Fumé )

Ice Cream Drinks and Cocktails

Ice Cream Drinks and Cocktails

By DAVID MCANINCH
Chimi Burger

Chimi Burger

Japanese Bar Tools

Japanese Bar Tools

By BRIAN MEANS
Fresno’s Laotian Markets

Fresno’s Laotian Markets

By ANDREA NGUYEN
California Artists Cookbook

California Artists Cookbook

By SAVEUR EDITORS
Mail-Order Pies

Mail-Order Pies

By JANE AND MICHAEL STERN
Chinese Charcuterie

Chinese Charcuterie

By LILLIAN CHOU
Hunter's Wife Chicken (Pollo alla Cacciatora)

Marcella Hazan

By GIULIANO HAZAN
Waygo app

Waygo app

By SAVEUR EDITORS
Boxed Lunch at Sally Bell’s Kitchen

Boxed Lunch at Sally Bell’s Kitchen

By SAVEUR EDITORS

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