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Issue 136
Celery Cider Cocktail
By
ALEXIS KAHN
Eggplant Caponata
By
SAVEUR EDITORS
Cherry on Top: Fabbri Amarena Cherries
By
BETH KRACKLAUER
Haitian Stewed Chicken (Poulet Creole)
Pão de Queijo (Brazilian Cheese Puffs)
Colombian Pork, Beef, and Chicken Soup (Puchero)
Pho Bac
Crêpes with Maple Sugar and Syrup
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Hearts of Palm Fries with Chipotle Mayo
Maple Squares with Walnuts
Roast Leg of Lamb with Potatoes (Cosciotto di Agnello con Patate)
Dry-Cured Olives with Rosemary and Orange
Maple Sugar Pie
Wild Rice Soup with Maple Syrup
Whip Smart: Perfect Tapioca Pudding
By
BETH KRACKLAUER
Holy Week in Sicily
By
DANA BOWEN
Where There’s Smoke: Wood-Roasted Coffee
By
MICHELLE MAISTO
Sicilian Ricotta Cake (Cassata)
Eastern Spirit: In Praise of Japanese “Scotch Style” Whiskeys
By
MARNE SETTON
Easter Lamb Pie
Clear Choice: Craft American Vodkas
By
ALEXIS KAHN
Home Cooking in Sicily
By
NANCY HARMON JENKINS
Maple Syrup-Roasted Tomatoes
Mixed Grilled Seafood
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