Hope you’ve come hungry—The annual food edition of SRQ Magazine brings a full feast of stories to share with loved ones and friends. From take-n-bake lasagnes, old fashioned cocktails and nostalgic childhood cookies to the urban farming of gourmet mushrooms and the history of bacon, open the pages with a plated experience of vibrant photography and culinary copy inside. Foodie editors take a trip to a traditional Uzbek restaurant for tea while others take a visit to newly-opened restaurants that we champion for surviving and thriving throughout the pandemic.