issue 179

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

Mile End Deli’s Chopped Liver and Pickled Onions

Mile End Deli’s Chopped Liver and Pickled Onions

By NOAH BERNAMOFF
Sharp Cheddar and Pork Sausage Balls

Cheddar and Sausage Balls

By ANNIE PETTRY
Semolina–Coconut Cake

Semolina Coconut Cake with Orange and Rose Water

By KAMEL SACI
5 Essential North African Desserts

5 Essential North African Desserts

By BEN MIMS
Sugared Rosewater Marzipan Balls

Sugared Rosewater Marzipan Balls (Kaber Ellouz)

By GHAYA OLIVEIRA
1,000-Hole Crêpes

1,000-Hole Crêpes (Baghrir)

By KAMEL SACI
Syrup-Soaked Pastries with Hazelnuts, Pistachios, and Pine Nuts (Deblah)

Syrup-Soaked Pastries with Hazelnuts, Pistachios, and Pine Nuts (Deblah)

By GHAYA OLIVEIRA
How to Eat the Dolomites

How to Eat the Dolomites

By ADAM SACHS

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