issue 189

Go Cook With Fresh Honeycomb

Go Cook With Fresh Honeycomb

By KAT CRADDOCK
Saffron Orange Ice Cream

No-Cook Saffron-Orange Ice Cream

By MAX FALKOWITZ
In Search of Alaska’s Deadliest Catch: The Sea Cucumber

In Search of Alaska’s Deadliest Catch: The Sea Cucumber

By BRENDAN JONES
Sleepy Vendor at Danilovsky Market

The Brothers Berezutskiy and the New Russian Cuisine

By ANYA VON BREMZEN
Eggplant Salad Recipe

Warm Eggplant Salad with Hemp Seed Sauce

By CHEFS IVAN AND SERGEY BEREZUTSKIY
Salt-Brined Tomatoes with Horseradish and Dill

Salt-Brined Tomatoes with Horseradish and Dill

By CHEFS IVAN AND SERGEY BEREZUTSKIY
Chicken Liver Pâté with Blini and Pickled Grapes

Chicken Liver Pâté with Blini and Pickled Grapes

By IVAN AND SERGEY BEREZUTSKIY
Seared Scallops with Zucchini "Ravioli" and Tomato Water

Seared Scallops with Zucchini “Ravioli” and Tomato Water

By CHEFS IVAN AND SERGEY BEREZUTSKIY
A Japanese Wine Community Has Taken Root in the Heart of Burgundy

A Japanese Wine Community Has Taken Root in the Heart of Burgundy

By JON BONNÉ
Suban-Ik

Spicy Guatemalan Pork and Chicken Stew (Suban-Ik)

By MARTA HERNANDEZ BOROR
Kak-Ik, Turkey Soup

Guatemalan Turkey Soup (Kak-Ik)

By SAVEUR EDITORS
Guatemala’s Ancient Food Traditions

Guatemala’s Ancient Food Traditions

By CHRISTOPHER BAGLEY
Choc'a

Braised Pork With Sesame and Pumpkin Seed Sauce (Choc’a)

By FRANCISCA SIQUANÁ DE COTOC
Meet the Iranian Immigrant Selling Yogurt out of a Meat-and-Three in Georgia

Meet the Iranian Immigrant Selling Yogurt out of a Meat-and-Three in Georgia

By WYATT WILLIAMS
At the Table with Jimmy

Dining with James Baldwin

By JESSICA B. HARRIS
Coal-Grilled Lobsters with Charred Corn, Tomatillos, and Blue Potatoes

Coal-Grilled Lobsters with Charred Corn, Tomatillos, and Blue Potatoes

By STACY ADIMANDO

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.

Subscribe