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Gluten Free
Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts
Slow-Smoked and Spice-Brined Turkey
Roasted Apples and Bacon with Onions and Thyme (Æbleflæsk)
By
PAUL CUNNINGHAM
Pepita–Sage Brittle
Honey-Roasted Apples with Calvados and Sesame
By
BEN MIMS
Grilled Oysters with Pecorino and Shaved Bottarga
By
JUSTIN DEVILLIER
Sea Salt Ice Cream
By
JUSTIN DEVILLIER
Redfish “on the Half Shell” with Creamy Grits
By
JUSTIN DEVILLIER
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Pickled Shrimp with Satsuma Orange
By
JUSTIN DEVILLIER
Rice Pudding with Lavender and Grated Bosc Pear
Brûléed Italian Plums with Armagnac Custard
Roasted Cauliflower with Coffee Sauce
Beef Broth with Liver Dumplings and Saffron
Baked Custard with Caramel Sauce (Leche Asada)
Philippine Fruit Salad
Grilled Octopus with Green Lentils and Romesco
By
SAVEUR EDITORS
Venison Loins with Shallot Sauce and Stewed Quince
Prawns with Edamame Slaw and Carrot-Miso Sauce
Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi
Grilled Peaches with Rosemary, Smoked Country Ham, and Toasted Pistachios
Alaskan Shrimp Chips
Summer Tomato and Herb Dip
By
SARA HAUMAN
Turnip Salad with Green Grape Vinaigrette
Japanese Rice Balls (Onigiri)
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