Issue 185

Shaved Carrot Tart with Ricotta

Shaved Carrot Tart with Ricotta

By STACY ADIMANDO
minute steak

Super-Quick Minute Steak

By SAVEUR EDITORS
nachos Vegetarian recipes

The Original Nachos? Maybe.

By SAVEUR EDITORS
Toward a Theory of Perfect Nachos

Toward a Theory of Perfect Nachos

By ROSECRANS BALDWIN
helen brown west coast cookbook green goddess recipe

3 Classic (and Vastly Underappreciated) Books That Changed the Way We Cook

By RUSS PARSONS
sausage polenta

Polenta with Sausage Gravy

By SAVEUR EDITORS
green goddess dressing

Green Goddess Dressing

By SAVEUR EDITORS
roots

Are Root Vegetables the Root of Civilization?

By STACY ADIMANDO
vanilla

This Costa Rican Family Farm is Working to Save Vanilla From its Own Success

By CHRISTINA HOLMES
vanilla

How Vanilla Became the World’s Favorite Flavor

By LIOR LEV SERCARZ
einkorn

The Bread Lover’s Guide to Raising Your Own Sourdough Starter

By STEPHEN JONES & STACY ADIMANDO
sourdough waffles

Sourdough Whole Wheat Waffles

By STEPHEN JONES & STACY ADIMANDO
sweets

Valerie Gordon, Dessert Detective

By VALERIE GORDON
Inside Earth’s Last Line of Defense to Preserve Biodiversity

Inside Earth’s Last Line of Defense to Preserve Biodiversity

By CARY FOWLER
Classic French Banana Cream Pie

Classic French Banana Cream Pie

By VALERIE GORDON
Game Day Recipes and Super bowl recipes

How to Engineer the World’s Greatest Pigs in a Blanket

By MITCHELL DAVIS
Game Day Recipes and Super bowl recipes

The Ultimate Pigs in a Blanket

By MITCHELL DAVIS
mustard sauce

Herbed Mustard Dipping Sauce

By MITCHELL DAVIS AND LAURENT GRAS
bendy straw

How a Short Child and a Tall Milk Shake Led to the Invention of the Bendy Straw

By ALEX TESTERE
How a Peruvian Farmer is Growing 180 Kinds of Potatoes

How a Peruvian Farmer is Growing 180 Kinds of Potatoes

By SHANE MITCHELL

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