Issue 194

Sabores de Espetada

Sabores de Espetada

An Unpredictable Isle: A Dispatch from Stormy Madeira

An Unpredictable Isle: A Dispatch from Stormy Madeira

By CHRISTINA HOLMES
What’s a Balmain Bug, and Why Do Australians Love Them?

What’s a Balmain Bug, and Why Do Australians Love Them?

By STARRE VARTAN
Our New Favorite Hot Sauces are Made in Home Kitchens on the Island of Nevis

Our New Favorite Hot Sauces are Made in Home Kitchens on the Island of Nevis

By ADINA STEIMAN
These Succulents Taste Like Strawberries

These Succulents Taste Like Strawberries

By RODOLFO GÚZMAN AS TOLD TO NATALIE CHINN
peruvian ceviche

The Secrets of Lima’s Cutting Edge Ceviche

By NICHOLAS GILL
Hair of the Tiger Cocktail

Hair of the Tiger Cocktail

By ALEX TESTERE
The Menaica Nets of Italy’s Cilento Coast

The Menaica Nets of Italy’s Cilento Coast

By KATIE PARLA
A Scottish Smoked Fish Tradition

A Scottish Smoked Fish Tradition

By KAREN GARDINER
Family-Produced Fish Sauce in Phú Quốc, Vietnam

Family-Produced Fish Sauce in Phú Quốc, Vietnam

By DAN Q. DAO
Joshua Skenes Has a Fleet of Fishermen and an Abalone Farmer on Retainer

Joshua Skenes Has a Fleet of Fishermen and an Abalone Farmer on Retainer

By JOHN BIRDSALL
This Farmer Thinks Kelp Will Help Save the World

This Farmer Thinks Kelp Will Help Save the World

By ALLIE WIST
Galilee-Style Whole Fried Fish

The Friday Fish Fry Has Special Meaning to the Chef of Brooklyn’s Tanoreen

By RAWIA BISHARA
Forty Cloves of Garlic Sauce (Thoum)

Forty Cloves of Garlic Sauce (Thoum)

Tahini, Lemon, and Parsley Sauce (Tarator)

Tahini, Lemon, and Parsley Sauce (Tarator)

Freekeh Salad with Fennel and Chiles

Freekeh Salad with Fennel and Chiles

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