Issue 176

Egyptian Flatbread (Aish Baladi)

From the Saveur Test Kitchen: Issue 176

Zucchini Crisp

Zucchini Crisp

Why I Love It: Summer Squash

Why I Love It: Summer Squash

By STEVEN SATTERFIELD
Herbed Squash Confit

Herbed Squash Confit

Grilled Squash with Scallions And Chile Honey Vinaigrette

Grilled Squash and Scallions with Chile-Honey Vinaigrette

Minnesota, guests, fire

A Midwest Dinner Party With Author Amy Thielen

By AMY THIELEN
Egypt, recipe, parsley tahini

Tahini-Parsley Dip

Egypt, recipe, carrot, tahini Root Vegetable Recipes

Carrot-Tahini Dip

Purslane and Herb Salad

Purslane and Herb Salad

Minnesota, recipe, polenta, corn, wild rice

Polenta with Corn and Wild Rice

Shaved Ice with Cola Syrup and Tangerine Curd

Shaved Ice with Cola Syrup and Tangerine Curd

Turnip Salad with Green Grape Vinaigrette

Turnip Salad with Green Grape Vinaigrette

Smoky Baba Ghannouj with Oil-Cured Black Olives

Smoky Baba Ghannouj with Oil-Cured Black Olives

Egypt, recipe, spiced mango sorbet, pistachio tuiles

Spiced Mango Sorbet with Pistachio Tuiles

Egyptian Flatbread (Aish Baladi)

Egyptian Flatbread (Aish Baladi)

Japanese Rice Balls (Onigiri)

Japanese Rice Balls (Onigiri)

Onigiri, hands, forming

Japanese Boiled Rice

An Obsessive’s Ode to Onigiri

An Obsessive’s Ode to Onigiri

By ANDREA FAZZARI
Grilled Greens and Leek Tops with Chile-Garlic Sauce

Grilled Greens and Leek Tops with Chile-Garlic Sauce

Spicy Pickle Brine Shots

Spicy Pickle Brine Shots

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