Issue 195

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

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

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