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+5 More...
How They Make Pesto on a Remote Italian Island
By
KATIE PARLA
Supions à la Provençale (Warm Squid Salad with Bibb Lettuce and Garlic Croutons)
By
BENJAMIN KEMPER
This Spicy Vegan Stew Is the Sleeper Hit of Georgian Cuisine
By
BENJAMIN KEMPER
Grilled Cabbage Caesar Salad
By
KAT CRADDOCK
Pan-Fried Eggplant with Balsamic, Basil, and Capers
By
SAVEUR EDITORS
Shrimp Scampi
By
FARIDEH SADEGHIN
Green Minestrone with Spinach Pesto
By
JOSITA HARTANTO
Black Olive Tapenade
By
DAVID TANIS
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Seasonal Squash Tart
By
ALEX SAGGIOMO
Bistecca alla Fiorentina with Watercress and Pistachio Salad
By
STACY ADIMANDO
Ratatouille
By
SAVEUR EDITORS
German Potato Salad
By
JAMES BEARD
Tortilla Española
By
BENJAMIN KEMPER
Corsican-Style Fresh Cheese and Mint Frittata
By
ROLLI LUCAROTTI
Swedish-Style Strawberry Cheesecake
By
ASA JOHANSSON
Book Club Sangria
By
SAVEUR EDITORS
El Quijote Sangría
By
BRIAN EVANS
Carrot Crêpes
By
JACQUES PÉPIN
Ragù alla Bolognese
By
SAVEUR EDITORS
Tomato and Octopus Rice
By
JOANA SANTIAGO
Bacalhau a Monção
By
JOANA SANTIAGO
Pudim Abade de Priscos (Portuguese Ham Pudding)
By
JOANA SANTIAGO
Foda à Moda de Monção
By
JOANA SANTIAGO
This Basque Winery Is Reinventing Vermouth With a Regional Grape (and Sustainable Methods)
By
CAITLIN GUNTHER
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