issue 180

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
Watercress with Spicy Chile and Sesame Vinaigrette Vegetarian Recipes

Watercress with Spicy Chile and Sesame Vinaigrette

By LAURIE WOOLEVER
Braised Pork Belly with Leeks and Ginger

Braised Pork Belly with Leeks and Ginger

By ATSUSHI MIYAGI
Bitter Melon and Tofu Stir-Fry with Pork Belly and Eggs (Goya Champuru)

Bitter Melon and Tofu Stir-Fry with Pork Belly and Eggs (Goya Champuru)

By ATSUSHI MIYAGI
Marinated Mozuku Seaweed with Cucumber

Marinated Mozuku Seaweed with Cucumber

By NAO OGURA-GAYLER

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