issue 192

The Midwest’s “Finnish Triangle” is a Land of Saunas and Squeaky Cheeses

The Midwest’s “Finnish Triangle” is a Land of Saunas and Squeaky Cheeses

By AMY THIELEN
Karelian Rice Pudding Pies

Savory Rice Pudding Pie (Karjalanpiirakka)

By AMY THIELEN
Finnish Whipped Porridge with Yogurt Cream (Vispipuuro)

Finnish Whipped Porridge with Yogurt Cream (Vispipuuro)

By AMY THIELEN
Roasted Cabbage with Horseradish Cream

Roasted Cabbage with Horseradish Cream

By AMY THIELEN
Finnish Creamed Spinach With Crumbled Egg Yolks for Thanksgiving Sides

Finnish Creamed Spinach With Crumbled Egg Yolks

By AMY THIELEN
Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks

Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks

By AMY THIELEN
Jobun Haruta

Can Kyoto’s Buddhist Cuisine Teach us All to Eat Better?

By ALEX HALBERSTADT
Yuba, Lily Bulb, and Shitake Soup

Yuba, Lily Bulb, and Shitake Soup

By SAVEUR EDITORS
gomatofu

Sesame Tofu

By SAVEUR EDITORS
Do You Have a Copper Pot Dealer?

Do You Have a Copper Pot Dealer?

By MAC KOHLER
harvesting roses in Iran

The World’s Best Rosewater Comes From Iran

By YASMIN KHAN
In Praise of Stilton, the Perfect Holiday Cheese

In Praise of Stilton, the Perfect Holiday Cheese

By KAT CRADDOCK
Sri Lankan Fish Curry

Sri Lankan Fish Curry

By YUSRA AND MOHAMED ALI MAKIM
green bean curry

Sri Lankan Green Bean Curry

By YUSRA AND MOHAMED ALI MAKIM
wattalapan

Sri Lankan Coconut Custard (Wattalapan)

By LAURIE WOOLEVER
How to Make Fish Rice Like Sri Lanka’s Great Home Cooks

How to Make Fish Rice Like Sri Lanka’s Great Home Cooks

By LAURIE WOOLEVER
chicken buriyani

Sri Lankan Chicken Biriyani

By RUWEENA DEEN
Maldives-Style Spiced Fish

Maldives-Style Spiced Fish

By SEEMA AHMED
Malay Pickle

Malay Pickle

By LAURIE WOOLEVER
mint sambol

Mint Sambol

By LAURIE WOOLEVER

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