issue 180

Chicory and Herb Salad with Apple, Pomegranate, and Creamy MIso Dressing

Chicory and Herb Salad with Apple, Pomegranate, and Creamy Miso Dressing

By KIM ALTER
Root Vegetable and Quinoa Salad with Pickled Sunchokes

How to Breathe New Life Into Winter Salads

By KIM ALTER
Three-Beet Salad with Orange-Yogurt Dressing

Three-Beet Salad with Orange-Yogurt Dressing

By KIM ALTER
Stop Saying Foodie

Stop Saying Foodie

By ADAM SACHS
A Different Kind of Fast Food in Afghanistan

A Different Kind of Fast Food in Afghanistan

By MELANIE DUNEA
Roasted Chicken with Harissa

Roasted Chicken with Harissa

By MICHAEL SOLOMOMOV
Sautéed Collard Greens with Six-Hour Caramelized Onions

Sautéed Collard Greens with Six-Hour Caramelized Onions

By MICHAEL SOLOMOMOV
Cashew Baklava

Cashew Baklava

By MICHAEL SOLOMOMOV
Cucumber, Pear, and Sumac–Onion Salad

Cucumber, Pear, and Sumac-Onion Salad

By MICHAEL SOLOMOMOV
Grilled Beef Kebabs with Pickled Persimmons

Grilled Beef Kebabs with Pickled Persimmons

By MICHAEL SOLOMOMOV
Passion Fruit Tabbouleh

Passion Fruit Tabbouleh

By MICHAEL SOLOMOMOV
Michael Solomonov in Israel

Eating Israel with Michael Solomonov

By PETER JON LINDBERG
Twice-Cooked Eggplant with Sherry Vinegar and Paprika

Twice-Cooked Eggplant with Sherry Vinegar and Paprika

By MICHAEL SOLOMOMOV
Fried Potatoes with Kashkaval Cheese

Fried Potatoes with Kashkaval Cheese

By MICHAEL SOLOMOMOV
Spicy Roasted Cauliflower with Tahini

Spicy Roasted Cauliflower with Tahini

By MICHAEL SOLOMOMOV
How to Cook with Bitter Melon

How to Cook with Bitter Melon

By FARIDEH SADEGHIN
Makishi Public Market; Naha, Okinawa, Japan

Why the Food in Okinawa’s Not Like Anything in the Rest of Japan

By LAURIE WOOLEVER
Spinach and Tofu Salad with Peanut–Miso Dressing

Spinach and Tofu Salad with Peanut–Miso Dressing

By NAO OGURA-GAYLER
Noodles in Dashi with Miso-Coated Pork Belly

Noodles in Dashi with Miso-Coated Pork Belly

By NAO OGURA-GAYLER
Green Gin Cocktail

Green Gin Cocktail

By LAURIE WOOLEVER

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