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Squid Ink Pasta With Shrimp, Fennel, Tomatoes, and Bottarga Butter
By
JOSH DECAROLIS
Bottarga Caesar Dressing
By
ERIC MONTAGNE
Cincinnati Chili
By
SAVEUR EDITORS
Mussels With Pale Ale and Spicy Aïoli
By
ELI SUSSMAN
Clams and Mussels With Spicy Pork Sausage Broth
By
CHRIS FISCHER
Texas Chili
By
CARTER ROCHELLE
The Cavendish Cocktail
By
NICK RUIZ
Bull Ring Cocktail
By
SHANNON MUSTIPHER
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Between The Sheets Cocktail
By
SHANNON MUSTIPHER
Orange Butter Coffee Cake
By
CAROLINE DARDEN
Roasted Garlic-Chile Dungeness Crab With Garlic Noodles
By
SAVEUR EDITORS
Wild Mushroom and Dungeness Crab Stew
By
ERIC RIVERA
On Fruitcake and Family
By
VAUGHN STAFFORD GRAY
Jamaican Christmas Cake
By
CYLDA GRAY
Double Chocolate Alfajores With Dulce de Leche
By
SUSANA GUILLARDUCI
Alfajor Glaseado
By
CRISTINA COLACCI
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