Issue 25

Women Who Cook Too Much

Women Who Cook Too Much

By STEPHANIE PIERSON
Risotto Voce

Risotto Voce

By PAULA WOLFERT
Sweet and Savory Squab and Almond Pie

Sweet and Savory Squab and Almond Pie

Two Sides Brown

Two Sides Brown

Pickled Dungeness Crab

Pickled Dungeness Crab

Roasted Dungeness Crab

Roasted Dungeness Crab

Braised Bean Threads with Mushrooms and Cabbage

Braised Bean Threads with Mushrooms and Cabbage

Birria (Braised Goat or Lamb with Chile–Tomato Sauce)

Birria (Braised Goat or Lamb with Chile–Tomato Sauce)

Chicken with Preserved Lemon and Green Olives

Chicken with Preserved Lemon and Green Olives

Tagine Berber

Tagine Berber

Lo Mian (Egg Noodles with Beef and Chinese Broccoli)

Lo Mian (Egg Noodles with Beef and Chinese Broccoli)

Moroccan Potato Salad

Moroccan Potato Salad

By SAVEUR EDITORS
Carrot Soup

Carrot Soup

Braised Lamb Shanks

Braised Lamb Shanks

Creme Brulee

Crème Brûlée

Seven-Vegetable Couscous

Seven-Vegetable Couscous

Silver Pin Noodles with Chicken

Silver Pin Noodles with Chicken

Dried Shrimp Cakes with Cactus Salsa

Dried Shrimp Cakes with Cactus Salsa

Moroccan Tomato Salad

Moroccan Tomato Salad

Butcher’s Choice’ Risotto

Butcher’s Choice’ Risotto

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