Explore fresh seasonal eating and global inspiration with Dish Magazine’s October/November 2017 issue. Discover 10 of the best Kiwi Sauvignon Blancs, vibrant flavors, and clean recipes perfect for spring. Journey around the world with satisfying bowls and experience a taste of Mexico. Plus, master single-serve cooking with delicious recipes designed for one. Find the featured Japanese Salmon Bowl on page 74. Awarded Best Magazine Home & Food 2016.

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