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Issue 128
Taiwanese-style Braised Squash with Ginger (Chao Nan Gua)
By
MATT GROSS
Martinez Cocktail
By
AUBREY SLATER
Cardamom Cream Puffs (Semlor)
Cardamom-Ginger Crunch
Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici)
Paella with Chorizo, Chicken, and Shrimp (Paella Mixta)
By
SAVEUR EDITORS
Pakistani Lamb Biryani
Pork and Chive Dumplings (Shui Jiao)
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Cardamom Chicken Curry
Broccoli with Garlic and Hot Pepper (Broccoli Strascinati)
By
SAVEUR EDITORS
Sweet and Sour Onions (Cipolline in Agrodolce)
Gnocchi alla Romana
What is Paella? Exploring a Spanish Art
By
DAVID ROSENGARTEN
Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)
Sweet Peas with Prosciutto (Piselli al Prosciutto)
Braided Cardamom Bread (Pulla)
Sautéed Frogs’ Legs Recipe (Cuisses de Grenouille à la Provençale)
Spaghetti alla Carbonara
Stewed Sweet Peppers (Peperonata)
Paskha (Russian-Style Farmers’ Cheese)
Steamed Fish with Ginger and Scallions (Ging Zheng Yu)
Paella a la Marinera (Fisherman’s Paella)
Stewed Pork Over Rice (Lu Rou Fan)
Carciofi alla Romana (Braised Artichoke Hearts with Mint)
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