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THE PEOPLE YOU
MEET IN DINGLE
In an Irish coastal town,
a community converges
for oysters, scallops,
and rack of lamb
by Michael Ruhlman32
TRIPE AND TRUFFLES
Porchetta sandwiches,
drunken spaghetti, and other
ways to love Florence
by Adam Leith Gollner52
INSIDE BASQUE COUNTRY
The baker, the cheesemaker,
and other artisans guarding a
region’s ancient traditions
by Jane Sigal44
WAITER, THERE’S
GALANGAL IN MY FEIJOADA!
Lisbon locals adapt to a new breed
of Portuguese immigrant cuisine
by Julia CookeFEATURES
Briny oysters
meet a rich brown butter
hollandaise and
smoky chorizo on Ireland’s
Dingle Peninsula
(see pg. 68 for recipe).CONTENTS
BETH GALTON; FOOD STYLING: MARIANA VELASQUEZ