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Hors D'Oeuvres
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
Strawberry Focaccia with Maple-Balsamic Onions
By
SAVEUR EDITORS
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Chilled Asparagus Soup with Herbed Shrimp
By
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Grilled Asparagus with Citrus-Beet Salad and Whipped Ricotta
By
SAVEUR EDITORS
Korean Spicy Cold Noodles (Bibim Guksu)
Sardinian Flatbreads with Parmigiano, Coppa, and Chiles (Carta di Musica)
By
STACY ADIMANDO
Fromage Fort
By
SAVEUR EDITORS
Tomato and Ground-Pork Dip (Nam Phrik Ong)
Cheese and Herb-Stuffed Georgian Dumplings (Khinkali Qvelit)
Laab Tod (Deep Fried Spicy Isaan Laab Balls)
By
MINNIE ONGSRICHAROENPORN
David Bridges’ Oysters St. Claude
Marinated Mushroom and Onion Salad
BLT Steak Popovers
Orange-Marinated Gravlax
By
SAVEUR EDITORS
Masaharu Morimoto’s Crab Rangoon
By
SAVEUR EDITORS
Xinjiang Lamb Skewers
Our Favorite Dips
Chicken Satay
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