Issue 193

Gascon Garbure

Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)

By KATE HILL
pickled pig trotters

The 27 Recipes We Featured in Our Winter Issue

By SAVEUR EDITORS
How to Ferment (Almost) Everything

How to Ferment (Almost) Everything

By STACY ADIMANDO
Preserving Tradition: Inside One of Appalachia’s Last Communal Canneries

Preserving Tradition: Inside One of Appalachia’s Last Communal Canneries

By SHANE MITCHELL
apple butter

Apple Butter with Cinnamon and Cloves

By SHANE MITCHELL
seed crackers

Seed Crackers with Lacto-Fermented Brine

Cortney Burns

A Living Larder: The Joys of Fermentation

By GABE ULLA
Short Ribs with Fermented Pepper Harissa

Short Ribs with Fermented Pepper Harissa

Fermented Carrot Borscht with Ginger and Turmeric

Fermented Carrot Borscht with Ginger and Turmeric

Fermented Squash and Sesame Dip

Fermented Squash, Sweet Potato, and Sesame Dip

squash

Base Brine for Fermented Vegetables

The Case for Eating Pig’s Feet

The Case for Eating Pig’s Feet

By KAT CRADDOCK
Sherry Goes with Everything

Sherry Goes with Everything

By ADAM LEITH GOLLNER
potato salad with tuna

Spanish Potato Salad with Tuna (Papas Aliñas)

Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)

Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)

Tartare de Filet de Boeuf (Steak Tartare)

Iberian Cured Pork Lomo Tartare

Marinated Artichokes with Prawns and Fino Sherry (Alcachofas Salteadas con Langostinos y Fino)

Marinated Artichokes with Prawns and Fino Sherry (Alcachofas Salteadas con Langostinos y Fino)

Braised Pork Cheeks with Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado)

Braised Pork Cheeks with Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado)

Spanish Vermicelli Noodles with Prawns, Cockles, and Squid (Cazuela de Fideos con Mariscos)

Spanish Vermicelli Noodles with Prawns, Cockles, and Squid (Cazuela de Fideos con Mariscos)

Chicago Is A City Divided By Barbecue

Chicago Is A City Divided By Barbecue

By KEVIN PANG

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