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Issue No. 112
Issue No. 111
Issue No. 110
Issue No. 109
Issue No. 108
Issue No. 107
Issue No. 106
Issue No. 105
Issue No. 104
Issue No. 103
Issue No. 102
Issue No. 101
Issue No. 100
Issue No. 99
Issue No. 98
Issue No. 97
Issue No. 96
Issue No. 95
Recipes
Asia
Bread and Savory Pastry
Cheese and Eggs
Fish, Seafood, and Snails
France
Fruit and Nuts
Italy
Meat (Pork, Lamb, Beef…)
Pasta and Polenta
Poultry and Rabbit
Salads
Sauces and Condiments
Soups and Stews
Spain
Sweet
Vegetables and Fungi
Cheese Anthology
The Cheeses
About the Cheese Anthology
How to Buy, Store, and Eat Cheese
A Short Cheese Glossary
Prize
The Art of Eating Prize
Judges
Rules
Entry
Longlist
Shortlist
Winners
Subscribe / Sign In
Shop
Vegetables and Fungi
The Richness of Shallots
Edward Behr
• But Not from Seed...
French Winter Salads
James MacGuire
• The Lebanese Love Their Bread...
Rich, Sweet Red Tomatoes
Edward Behr
• You Can’t Have Too Much Sun or a Too Great Variety...
Ways of Fermenting Cabbage
Guélia Peyzner
• From Little Cubes to Whole-Head...
Pizza di Scarola
Anthony Mastroianni
• Neapolitan Light and Skinny...
Sweetness from the Dark
Jesse Dart
• Yorkshire Forced Rhubarb...
Maine Baked Beans the Old Way
Edward Behr
• Not That Sweet and Lots of Pork...
Parsnips and Brussels Sprouts
Sandy Oliver
• Improved by the Cold...
Lost and Found in the Woods
Nancy Harmon Jenkins
• Funghi Porcini...
Mâche
Barbara Damrosch
• Better Than Lettuce...
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