Issue 19

Five Spice Roast Duck Recipe

Five-Spice Roast Duck

By CORINNE TRANG
SAVEUR Recipe

Last Dinners in the Old Hong Kong

By AMANDA MAYER STINCHECUM
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To Filet a Trout

By KATE EDELBAUM
Tartar Sauce

Tartar Sauce

Finding Morels

Finding Morels

Trout with Morels and Wild Asparagus

Trout with Morels and Wild Asparagus

Morel Omelette

Morel Omelette

Morels in Cream Sauce

Morels in Cream Sauce

About Dried Morels

About Dried Morels

By CATHY YOUNG
Iowa Fried Morels

Iowa Fried Morels

Chanterelle Salad

Chanterelle Salad

Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa

Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa

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Leave It to Cleaver

SAVEUR Recipe

Blue Danube Whites

By STUART PIGOTT
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Duck with Apple and Cherry Sauce

SAVEUR Recipe

Roman À Chef

By ARTHUR SCHWARTZ
Roasted Stuffed Guinea Hens

Roasted Stuffed Guinea Hens

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Cheesecake with Prunes

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Taster’s Choice

By JIM DANIELS
A Month in the Dordogne

A Month in the Dordogne

By LUCIAN K. TRUSCOTT IV

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