issue 180

Pasta e Fagioli

Pasta e Fagioli

By DAVID TANIS
White Bean Soup with Fennel Seeds and Broccoli Rabe

White Bean Soup with Fennel Seeds and Broccoli Rabe

By DAVID TANIS
Fennel and Citrus Salad with Charred Squid

Fennel and Citrus Salad with Charred Squid

By KIM ALTER
Root Vegetable and Quinoa Salad with Pickled Sunchokes

Root Vegetable and Quinoa Salad with Pickled Sunchokes

By KIM ALTER
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

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