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Dinner or Main Course
Herbes de Provence Grilled Turkey
Gnocchi with Cream-and-Red Wine Sauce (Gnocchi al Sagrantino)
Rigatoni with Pancetta Tomato Sauce (Rigatoni all’Amatriciana)
Pear and Cheese Ravioli (Cacio e Pere)
Philippine Beef Short Ribs Adobo (Adobong Tadyang)
By
SAVEUR EDITORS
Chuan-Chuan (Malaysian Pan-Seared Snapper with Garlic and Chiles)
Tagliatelle with Goose Ragù (Tagliatelle al Ragù d’Oca)
Pork with Juniper Berries (Filetto di Maiale con Bacche di Ginepro)
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Vitello con Salsa di Funghi e Tartufo (Veal with Mushroom-Truffle Sauce)
Triple Garlic Linguine
Georgian-Style Cornish Game Hen with Garlic Sauce (Tabaka da Niortskali)
Menu: A Lebanese Harvest Dinner
Spiced Honey-Glazed Spiral Ham
Bouchon Roast Turkey
Bubble and Squeak
Four-Cheese Macaroni and Cheese
By
SAVEUR EDITORS
General Tso’s Chicken
Ayam Masak Merah (Malay-Style Red-Cooked Chicken with Pandan)
Batenjen Mehchi (Lebanese Lamb-Stuffed Eggplant)
By
FOUAD KASSAB
Dinner in Kashmir
Kefta bil Sayniyeh (Spiced Lamb Patties with Tomato and Onion)
Kombu and Squid Steamed Rice
Dashi-Braised Chicken with Root Vegetables
Smoked Duck Gumbo
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