Issue 195

Shrimp Crudo with Creme Fraiche, Apple, Chard, and Shallot

Shrimp Crudo with Creme Fraiche, Apple, Chard, and Shallot

Chamomile Gelato

Chamomile Gelato

By SAVEUR EDITORS
How One Hawaiian Meadery is Helping Save the Islands’ Bees

How One Hawaiian Meadery is Helping Save the Islands’ Bees

By KIRSTEN WHATLEY
Mastic Panna Cotta

Mastic Panna Cotta

By SAVEUR EDITORS
Why Mumbai Chef Amninder Sandhu is Cooking with Fire

Why Mumbai Chef Amninder Sandhu is Cooking with Fire

By LAURA KINIRY
These Powerful Women Run Bolivia’s Food System

These Powerful Women Run Bolivia’s Food System

By LESLIE PARISEAU
pizza

Sarah Minnick Shares Her Unique Pizza Ideas

By JUNO DEMELO
Cristina Sánchez

Meet the Pioneering Female Cellar Master Who Makes Some of Spain’s Greatest Jamón Ibérico

By GILLIAN BRASSIL
Herbed Yogurt Sauce

Herbed Yogurt Sauce

Fermented Carrot, Chile, and Tomato Sauce

Fermented Carrot, Chile, and Tomato Sauce

"Fake" Pesto

“Fake” Pesto

Best Mexican Recipes Tamales Frijoles

Charred Tomato and Chile Salsa

Meet the Twin Winemaking Sisters of Fonterenza

Meet the Twin Winemaking Sisters of Fonterenza

By DANIELLE PERGAMENT
Best Mexican Recipes Tamales Frijoles

Tamales with Black Beans (Tamales y Frijoles)

Gender Equality in the Sushi World is Still A Long Way Off

Gender Equality in the Sushi World is Still A Long Way Off

By NAOMI TOMKY
Sourdough Pizza Dough

Sourdough Pizza Dough

By CHAD ROBERTSON

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