issue 192

croissants

Croissants au Beurre

By CHAD ROBERTSON
Sri Lankan Coconut Cashew Curry

Cashew Curry

By JEROME LA’BROOY AND NISHAD JAYA­WARDENA
Marmitako Basque Tuna and Potato Soup

Marmitako (Basque Tuna and Potato Soup)

By CHRISTOPHER BAGLEY
sourdough

Sourdough Starter

sourdough

Give a Jar of No-Knead Sourdough for Others To Feed

By KEVIN PANG
Travel to Auberge Peter Pan in Madagascar To Find Your Own Neverland

Travel to Auberge Peter Pan in Madagascar To Find Your Own Neverland

By TANVEER BADAL
peanut butter bourbon

Peanut Butter-Infused Bourbon

By DAN Q. DAO
peanut butter bourbon

Infuse Your Booze to Make the Most of Holiday Ingredients

By DAN Q. DAO
Cocoa Nibs

Cocoa Nib-Infused Tequila

By DAN Q. DAO
brown butter applejack

Brown Butter-Infused Apple Brandy

By DAN Q. DAO
wine vinegar

Give the Gift of Homemade Wine Vinegar to Show Your Friends You Care

By RACHEL KHONG
wine vinegar

Red Wine Vinegar

By RACHEL KHONG
egg cocktails

How to Make Cocktails with Eggs

By DAN Q. DAO
buffalo fizz

Buffalo Fizz

By DAN Q. DAO
Harvest Sour

Harvest Sour

By DAN Q. DAO
porto flip

Porto Flip

By DAN Q. DAO
Sorrel Rum Punch

Sorrel Rum Punch

By DAN Q. DAO
This Italian Rose Petal Liqueur is Our New Favorite Pick-Me-Up Sipper

This Italian Rose Petal Liqueur is Our New Favorite Pick-Me-Up Sipper

By DAN Q. DAO
Inside the Members-Only Eating Clubs of San Sebastián

Inside the Members-Only Eating Clubs of San Sebastián

By CHRISTOPHER BAGLEY
Massive txangurros (spider crabs)

Txangurro al Horno (Baked Stuffed Crab)

By CHRISTOPHER BAGLEY

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