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The Hunter’s Way to Cook a Louisiana Thanksgiving
By
JUSTIN DEVILLIER
Grilled Oysters with Pecorino and Shaved Bottarga
By
JUSTIN DEVILLIER
Oyster Pie with Buttermilk Biscuits
By
JUSTIN DEVILLIER
Sea Salt Ice Cream
By
JUSTIN DEVILLIER
Redfish “on the Half Shell” with Creamy Grits
By
JUSTIN DEVILLIER
Roasted Turnips and Greens with Bacon Vinaigrette
By
JUSTIN DEVILLIER
Pickled Shrimp with Satsuma Orange
By
JUSTIN DEVILLIER
Rice Pudding with Lavender and Grated Bosc Pear
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Roast Duck with Ruby Port and Figs
By
ANDREW CARMELLINI
Spiced Apple Cocktail (Epice & Pomme)
By
ANDREW CARMELLINI
Breakfast Salad with Espresso Vinaigrette
Coffee Shrub Spritzer
Turtle Soup
Arnaud’s French 75
By
SAVEUR EDITORS
Getaway Car
Paw Paw Ice Cream
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