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Recipes by Course
Appetizers
Charcuterie
Dips
Dumplings
Hors D'Oeuvres
Baba Ghannouj (Mashed Eggplant Dip)
Moroccan Pigeon Pie (B’stilla)
Pecorino Flans with Tomato Sauce (Pecorino Tortas con Salsa di Pomodoro)
Garlic-and-Gruyère-Stuffed Mushrooms
Oysters DuPont
Brussels Sprout Chips with Sweet Chile Sauce
Roasted Garlic and Sweet Potato Crostini
Kale Tarts with Fennel and Olives
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Tabbouleh
Man’oushé bil Za’atar (Flatbread with Za’atar)
Fattet Hummus (Chickpeas with Pita and Spiced Yogurt)
Seabourn Breadsticks
Samosas (Fried Potato-Filled Pastries)
Herbed Tomato Tart
Late Summer Appetizers
Tabbouleh
Crab Spring Rolls
Lobster Cocktail
Gluten-Free Corn Dogs
By
JUDY HAUBERT
Frijoles de Olla (Stewed Pot Beans)
Palakoora Vepadu (Andhra-Style Sautéed Spinach)
Zucchini Fritters (Kolokitho Keftedes)
Indian Vegetable Fritters (Pakoras)
Hot Mix (Indian Spiced Snack Mix)
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