Issue 200

Canadian Butter Tarts

Canadian Butter Tarts

By SAVEUR EDITORS
Spinach and Ricotta Dumplings (Ravioli Nudi)

Ravioli Nudi

By SAVEUR EDITORS
Teff Carrot Cake with Cream Cheese Frosting

Tartine’s Teff Carrot Cake with Cream Cheese Frosting

By ELIZABETH PREUITT
Carter Rochelle’s Texas Chili

Carter Rochelle’s Texas Chili

By CARTER ROCHELLE
Gougères

Gougères

By SAVEUR EDITORS
Sherry Tres Leches Gelatina

Sherry Tres Leches Gelatina

By BRICIA LOPEZ
Nopalito Salad with Guajillo Chiles

Nopalito Salad with Guajillo Chiles

By BRICIA LOPEZ
Chicken with Chipotle Mole (Pollo Enchipotlado)

Chicken with Chipotle Mole (Pollo Enchipotlado)

By BRICIA LOPEZ
Memelas, sope-like snacks particular to Oaxaca, cook on the comal at Memelas Doña Mago.

Return to Oaxaca

By BRICIA LOPEZ
Enmoladas with Oaxacan Black Mole Sauce (Mole Negro)

Oaxacan Black Mole Sauce and Enmoladas

By BRICIA LOPEZ
Tofu and Lettuce Miso Soup

The Best Miso Soup is Only 4 Ingredients Away

By NANCY SINGLETON HACHISU
The New Orleans Kitchen by Justin Devillier with Jamie Feldmar.

10 Things We Learned from the Season’s Best Books

By CHRIS COHEN
Aguni-jima Salt; Mitoku Mikawa Mirin; Iio Jozo Rice Vinegar; Yamaki Jozo Organic Soy Sauce; Ohsawa Yamaki Organic Brown Rice Miso.

How To Stock a Japanese Pantry

By CHRIS COHEN
Shrimp Remoulade

Shrimp Remoulade

By SAVEUR EDITORS
Roasted Duck with Apples and Onions

Roasted Duck with Apples and Onions

By SAVEUR EDITORS
Chocolate Gingerbread Cake

Chocolate Gingerbread Cake

By SAVEUR EDITORS
Parsnip Pureé

Parsnip Pureé

By SAVEUR EDITORS
James Edisto Mitchell in Paris, 1950

My Father’s French Onion Soup

By SHANE MITCHELL
French Onion Soup

French Onion Soup

By SHANE MITCHELL
A bottle of Bols genever sits amid base spirits at the 355-year-old Amsterdam distillery.

Genever: The Original Juniper Spirit

By AL CULLITON

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