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Hors D'Oeuvres
Latkes with Chopped Liver and Pickled Onions
By
NOAH BERNAMOFF
Empanadas de Jamón y Queso (Ham and Cheese Empanadas)
White Bean and Garlic Scapes Dip
Genoese Skewers (Stecchi)
The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer
By
JOSH COHEN
Italian-Style Smoked Trout Dip
By
JOSH COHEN
Amy Thielen’s Old-Fashioned Pounded Cheese with Walnuts and Port Syrup
By
AMY THIELEN
Our 50 Best Hors d’Oeuvres Recipes
By
SAVEUR EDITORS
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25 Dips and Spreads For Essential Snacking
By
SAVEUR EDITORS
Ayocote Bean Tlacoyos
By
SAVEUR EDITORS
Yucatecan Tostadas Calabacitas Fritas
By
KAT CRADDOCK
Basturma, Baby! Make Your Own Armenian Charcuterie
By
BENJAMIN KEMPER
Maman’s Apple Tart
By
JACQUES PÉPIN
4 Comforting Chicken and Dumplings Recipes
By
SAVEUR EDITORS
Pissaladière
By
SAVEUR EDITORS
Fig, Plum, and Prosciutto Salad with Kaltbach Le Crémeux Cheese
By
SARAH COPELAND
Panisses
By
REBEKAH PEPPLER
Silky Salt Cod Brandade, By Way of Chicago
By
KAT CRADDOCK
Brandade
By
KAT CRADDOCK
Farinata with Summer Squash, Goat Cheese, and Preserved Lemon
By
KAT CRADDOCK
Ceviche Verde with Homemade Tortilla Chips
By
SAVEUR EDITORS
Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero)
By
SAVEUR EDITORS
Salmon Ceviche with Avocado and Mango
By
SAVEUR EDITORS
Japanese-Style Tuna Ceviche with Togarashi and Radish
By
SAVEUR EDITORS
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