Issue 199

Fresh cocoa fruit ready to be processed.

The Best Chocolate In Africa

By HILARY HUELER
Cocoa Nib Brownies

Cocoa Nib Brownies

By SAVEUR EDITORS
Frozen Hot Chocolate with Cacao Nib Cream

Frozen Hot Chocolate with Cacao Nib Cream

By SAVEUR EDITORS
Chocolate and Guajillo Chile Flan

Chocolate and Guajillo Chile Flan

By SAVEUR EDITORS
Mallorca Puerto Rican breakfast buns

The Journey of Mallorcas, Puerto Rico’s Legendary Breakfast Buns

By ILLYANA MAISONET
Cannolis with chocolate chips, raw pistachios, candied orange peels, and maraschino cherries.

Sicilian Cannoli

By SAVEUR EDITORS
Cannolis on Sicilian spread.

These Old-School Cannoli Will Make You Feel Like a Kid in Italy

By STACY ADIMANDO
Portugese Egg Tarts

Portuguese Egg Tarts

By SAVEUR EDITORS
How Louisiana’s Vietnamese Shrimpers Are Adapting to Climate Change

How Louisiana’s Vietnamese Shrimpers Are Adapting to Climate Change

By ALLIE WIST
Vietnamese Herb-Wrapped Shrimp

Vietnamese Herb-Wrapped Shrimp

By SAVEUR EDITORS
Pozole Rojo

Pozole Rojo

By SAVEUR EDITORS
Cooked Dried Hominy

Cooked Dried Hominy

By SAVEUR EDITORS
Paneer Parathas

Paneer Parathas

By SAVEUR EDITORS
Cauliflower Parathas

Cauliflower Parathas

By SAVEUR EDITORS
Aloo Parathas

Aloo Parathas

By SAVEUR EDITORS
The Unifying Power of London’s Turkish Grill Houses

The Unifying Power of London’s Turkish Grill Houses

By YASMIN KHAN
Turkish Stuffed Eggplants

Turkish Stuffed Eggplants

By SAVEUR EDITORS
Turkish Lamb Kebabs

Adana Kebabs (Turkish-Style Ground Lamb Skewers)

By SAVEUR EDITORS
How America’s Best Portuguese Market Ended Up in a Small Town in Massachusetts

How America’s Best Portuguese Market Ended Up in a Small Town in Massachusetts

By LUKE PYENSON
6 Portuguese Pantry Staples We Can’t Stop Using

6 Portuguese Pantry Staples We Can’t Stop Using

By LUKE PYENSON

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