Issue 171

Why We’re in Japan

Why We’re in Japan

By RENÉ REDZEPI
Mushroom Soy Sauce, DIY Pantry

Mushroom “Soy” Sauce

Balloon Ice

Balloon Ice

Trash Fish

Trash Fish

By SAVEUR EDITORS
A Better Board

A Better Board

Burn Your Toast (on Purpose)

Burn Your Toast (on Purpose)

Color Your Pasta with Juice

Color Your Pasta with Juice

Swedish Cinnamon-and-Cardamom Bread

Swedish Cinnamon-and-Cardamom Bread

The Truffle Pig, Mushroom Cocktail

The Truffle Pig

Rediscover German Food

Rediscover German Food

Upper Crust

Upper Crust

Gooseneck Barnacles with Lemon

Gooseneck Barnacles with Lemon

Roasted White Chocolate

Roasted White Chocolate

Nostalgia is an Ingredient

Nostalgia is an Ingredient

By JODY WILLIAMS
Haddock and Cheddar Mash

Smoked Haddock and Cheddar Mash

20 Second Mayo

20 Second Mayo

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