Issue 176

Bstilla

Veal and Pearl Onion B’stilla

By SUZANNE ZEIDY
Egypt, recipe, sumac roast chicken

Sumac Roast Chicken with Lemon and Garlic

By SUZANNE ZEIDY
Martha's Vineyard, Chris Fischer, Entertaining, Clam Mussel Stew

Clams and Mussels with Spicy Pork Sausage Broth

By CHRIS FISCHER
Tahini-Beet Dip

Tahini-Beet Dip

By SUZANNE ZEIDY
Marinated Tomatoes with Mint

Marinated Tomatoes with Mint

By CHRIS FISCHER
Grilled Vegetable and Barley Salad

Grilled Vegetable and Barley Salad

By SUZANNE ZEIDY
Orange-Marinated Gravlax

Orange-Marinated Gravlax

By SAVEUR EDITORS
Dinner Party Diaries

Dinner Party Diaries

By ANDREW SEAN GREER
Large-Batch Negroni Sbagliato

The No-Measuring Three-Ingredient Cocktail Plan

By SAVEUR EDITORS
Hawaii

A Hawaiian Family Meal

By SHANE MITCHELL
Grilled Corn and Ricotta Dip

Grilled Corn and Ricotta Dip

Grilled Corn and Ricotta Dip

Flip the Dip

Caramelized Onion and Sunchoke Dip

Caramelized Onion and Sunchoke Dip

Summer Tomato and Herb Dip

Summer Tomato and Herb Dip

By SARA HAUMAN
Sweden, Magnus Nilsson, Jesper Karlsson, kitchen

The Sunday Suppers Project: A Scandinavian Family Feast

By MAGNUS NILSSON
Sweden, recipe, Magnus Nilsson, fried pickled herring, pickling liquor

Fried Herring in Pickling Liquor

Sweden, recipe, Magnus Nilsson, roast lamb, herbs, kale

Roast Leg of Lamb with Herbs and Kale

Swedish "Gooey" Chocolate Cake

Swedish “Gooey” Chocolate Cake (Kladdkaka)

Sweden, recipe, Magnus Nilsson, pike-perch, creamed mushrooms, horseradish butter

Pike-perch with Creamed Mushrooms and Horseradish Butter

Sweden, recipe, Magnus Nilsson, skyr, cheese, parsley, dill

Skyr (Icelandic Yogurt Cheese) with Parsley and Dill

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