issue 179

Fish Baked in Curry Custard (Amok)

Fish Baked in Curry Custard (Amok)

Yellow Khmer Curry Paste (Kroeung)

Khmer Yellow Curry Paste (Kroeung)

table setting

SAVEUR Gift Guides: All-American Handcrafted Products We Love

By ALEX TESTERE
Olga Hercules Ukrainian Soups

Ukrainian Soul Food: 4 Comforting Soups to Make Right Now

By OLIA HERCULES
Pelmeni Dumplings in Chicken Broth

Pelmeni Dumplings in Chicken Broth

By OLIA HERCULES
Duck Borscht with Fermented Tomato Sauce

Duck Borscht with Fermented Tomato Sauce

By OLIA HERCULES
Frikadelki Turkey Meatball Soup with Fermented Herbs

Frikadelki in Broth with Fermented Herbs

By OLIA HERCULES
Cold Yogurt and Herb Soup with Chickpeas

Cold Yogurt and Herb Soup with Chickpeas

By OLIA HERCULES
Cacao Beans

How to Become Your Own Willy Wonka

By CHRIS COLIN
Homemade Chocolate Bark

Homemade Chocolate Bark

Roast Pork Loin with Salted Caramel Potatoes

Roast Pork Loin with Salted Caramel Potatoes

By PAUL CUNNINGHAM
Pumpkin Soup with Orange and Parmigiano-Reggiano

Pumpkin Soup with Orange and Parmigiano-Reggiano

By PAUL CUNNINGHAM
Honey-and-Butter Baked Pears with Cold Cream

Honey-and-Butter-Baked Pears with Cold Cream

By PAUL CUNNINGHAM
Wiener Schnitzel

Wiener Schnitzel

By PAUL CUNNINGHAM
Creamed Eggs and Smoked Eel with Chives

Creamed Eggs and Smoked Eel with Chives

By PAUL CUNNINGHAM
Blue Cheese, Grape, and Gem Lettuce Salad

Blue Cheese, Grape, and Gem Lettuce Salad

Carlo Rose Water

Our Favorite Rose Water for Baking and Cocktails

By BEN MIMS
Sage and Coconut Caramel Sticky Buns

Sage and Coconut Caramel Sticky Buns

By ZOË TAYLOR
Latkes with Chopped Liver and Pickled Onions

Go Eat Latkes in Your Pajamas

By MARI UYEHARA
Ginger–Absinthe Mimosa

Ginger–Absinthe Mimosa

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