Issue 195

Braised Oxtail

Braised Oxtails

The Underexplored Roots of Black Cooking in Nova Scotia

The Underexplored Roots of Black Cooking in Nova Scotia

By CHANTAL MARTINEAU
kimchi

Traditional Kimchi

dosa batter

Dosa Batter

You Can Make the Perfect Dosa at Home

You Can Make the Perfect Dosa at Home

By PRIYA KRISHNA
Masala Dosa

Masala Dosa

By SAVEUR EDITORS
Coconut Chutney

Coconut Chutney

Create Flavored Stocks and Broths From Scratch

Create Flavored Stocks and Broths From Scratch

By RACHAEL MAMANE
Black Aged Garlic Stock

Black Aged Garlic Stock

Winter Squash Stock

Winter Squash Stock

Roasted Mushroom Stock

Roasted Mushroom Stock

On the Greek Island of Chios, One Tree Rules Them All

On the Greek Island of Chios, One Tree Rules Them All

By KATHERINE WHITTAKER
This Garden-Driven Cook is Shaking Things Up In Southern Italy

This Garden-Driven Cook is Shaking Things Up In Southern Italy

By STACY ADIMANDO
Artichoke Risotto with Capocollo and Pecorino

Artichoke Risotto with Capocollo and Pecorino

Radicchio and Polignano Carrot Salad with Burrata and Pomegranate

Radicchio and Polignano Carrot Salad with Burrata and Pomegranate

By SAVEUR EDITORS
Ginger and Cocoa Nib Cannoli

Ginger and Cocoa Nib Cannoli

By SAVEUR EDITORS
Anchovy recipes

Marinated Anchovies with Candied Citrus, Pickled Raisins, and Chile

By SAVEUR EDITORS
Pasta with Octopus Ragu and Stracciatella

Pasta with Octopus Ragu and Stracciatella

By SAVEUR EDITORS
Roasted Tomato and Grape Toasts with Fava Purée

Roasted Tomato and Grape Toasts with Fava Purée

By GIORGIA GOGGI
Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint

Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint

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