Saveur is making up to me after last month's issue which had no recipes I could use, this time with:
- pesto genovese (and variations)
- New Mexico peppers
- salsas
- ice cream
- chinese wild mushrooms
This month also has interesting articles on Ramadan in Indonesia, the California Central Valley, and Madhur Jaffrey's tiny apartment kitchen.
One thing which I wonder about is the one-pager on Avocado Oil. Anyone use avocado oil for anything? What do you think of it?