Issue 171

Cook in the Wild

Cook in the Wild

By SHANE MITCHELL
Stir-Fried Celtuce Tops with Wild Mushrooms

Stir-Fried Celtuce Tops with Mushrooms (Xianggu Chao Wosun Ye)

Use Pasta as Dough

Use Pasta as Dough

Tofu, Long Bean, and Crispy Shallot Vinaigrette with Black Bean Vinaigrette

Tofu, Long Bean, and Crispy Shallot Salad with Black Bean Vinaigrette

Kashmiri Saffron Tea

Kashmiri Saffron Tea

Burnt Bread Powder

Burnt Bread Powder

Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo

Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo

Pear-Marinated Roast Leg of Lamb

Pear-Marinated Roast Leg of Lamb

Temple-Orange Tart

Temple-Orange Tart

Waldorf-Style Brussels Sprout Salad with Guanciale

Waldorf-Style Brussels Sprout Salad with Guanciale

Eat Beans and Rice for Dessert

Eat Beans and Rice for Dessert

The Do-It-All 20¢ Peeler

The Do-It-All 20¢ Peeler

Pear-Marinated Roast Leg of Lamb

A New/Old Use for Pear Juice

Dehydrate for Flavor

Dehydrate for Flavor

The Incredible Versatility of Kitchen Shears

The Incredible Versatility of Kitchen Shears

Blend Like a Boss

Blend Like a Boss

Liberate the Pizza Stone

Liberate the Pizza Stone

Use a Searzall

Use a Searzall

Sharpen Japanese Knives with Newspaper

Sharpen Japanese Knives with Newspaper

Pretzelize Everything

Pretzelize Everything

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