Issue 73

Nick's Minestrone Recipe with Pesto

Nick’s Minestrone

By NICK PEIRANO
Seared Prosciutto-Wrapped Asparagus

Seared Prosciutto-Wrapped Asparagus

The Real Rosarita

The Real Rosarita

By SUSAN GUERRERO
Eat Drink Mother Daughter

Eat Drink Mother Daughter

By MEI CHIN
Should This Wine Exist?

Should This Wine Exist?

By JOHN WINTHROP HAEGER
Nick Peirano Feeds the Oregon Wine Country

Nick Peirano Feeds the Oregon Wine Country

By DAVID SARASOHN
Catalan Contemporary Cooking

Catalan Contemporary Cooking

By COLMAN ANDREWS
Fish and Shellfish Stock

Fish and Shellfish Stock

Persian Ground Meat and Onion Kebabs

Persian Ground Meat and Onion Kebabs

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Persian Steamed Rice with a Golden Crust

By SAVEUR EDITORS
Fried Pork Chops

Fried Pork Chops

Yellow Hot Relish

Yellow Hot Relish

Sea Bass with Blood Sausage and Sea Urchins (Llobarro, Cruixent de Botifarra Negra, Eriçons de Mar, i Salsa de Pa Torrat)

Sea Bass with Blood Sausage and Sea Urchins (Llobarro, Cruixent de Botifarra Negra, Eriçons de Mar, i Salsa de Pa Torrat)

Oxtail Tatin

Oxtail Tatin

Catalan Biscotti

Catalan Biscotti

Steamed Manila Clams with Dijon-Caper Sauce

Steamed Manila Clams with Dijon-Caper Sauce

Cabbage Stuffed with Snails

Cabbage Stuffed with Snails

Salt Cod with Garlic Cream

Salt Cod with Garlic Cream

Chocolate Brandy Hazelnut Torte

Chocolate Brandy Hazelnut Torte

Fried Stuffed Milkfish

Fried Stuffed Milkfish

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