Issue 188

Go Cook With Cuttlefish Ink, Our Favorite Form of Black Magic

Go Cook With Cuttlefish Ink, Our Favorite Form of Black Magic

By STACY ADIMANDO
Cuttlefish Ink Risotto (Risotto al Nero)

Cuttlefish Ink Risotto (Risotto al Nero)

By ENOTECA PITTI GOLA E CANTINA
8 Reasons to Fall in Love with Florence

8 Reasons to Fall in Love with Florence

By ADAM LEITH GOLLNER
Porchetta Sandwiches with Marinated Onions and Salsa Verde

Porchetta Sandwiches with Marinated Onions and Salsa Verde

By SAVEUR EDITORS
Tortellini Soup (Tortellini in Brodo)

Tortellini Soup (Tortellini in Brodo)

By TRATTORIA SOSTANZA
Drunken Spaghetti

Drunken Spaghetti (Spaghetti All’Ubriaco)

By OSTERIA DE' BENCI
Pecorino, Parsley, and Anchovy Sandwiches Road Trip Food

Italian Pecorino, Parsley, and Anchovy Sandwiches

By CASA DEL VINO
In Mongolia, Dinner Begins With a Whole Lamb and a Bottle of Vodka

In Mongolia, Dinner Begins With a Whole Lamb and a Bottle of Vodka

By DYLAN + JENI
In Tokyo’s Best New Wine Bars, Drink Standing Up

In Tokyo’s Best New Wine Bars, Drink Standing Up

By ALEX HALBERSTADT
Is the World’s Best Butter Worth 50 Dollars a Pound?

Is the World’s Best Butter Worth 50 Dollars a Pound?

By ALEX HALBERSTADT
Crab and Irish Whiskey Bisque Irish Recipe

Crab and Irish Whiskey Bisque

By MARTIN BEALIN
Seaweed-Crusted Rack of Lamb with Red Wine Sauce.

Seaweed-Crusted Rack of Lamb with Red Wine Sauce

By MARK MURPHY
Irish Brown Bread Ice Cream with Butterscotch Sauce

Irish Brown Bread Ice Cream with Butterscotch Sauce

By KIERAN AND SEÁN MURPHY
Ireland’s Dingle Peninsula Knows How to Eat

Ireland’s Dingle Peninsula Knows How to Eat

By MICHAEL RUHLMAN
Mussels with Coconut Sweet Chili Broth

Mussels with Coconut Sweet Chili Broth

By SINÉAD ROCHE AND THOMAS ASHE
Broiled Oysters with Spinach and Brown Butter Hollandaise

Broiled Oysters with Spinach and Brown Butter Hollandaise

By MARTIN BEALIN
Seared Sea Scallops for Irish Recipes

Seared Bay Scallops with Pea Purée and Radishes

By MARTIN BEALIN AND NUALA CASSIDY

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