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Border Food
By
PEGGY KNICKERBOCKER
Hadley Grass
By
DAVID NUSSBAUM
Greek Tradition Reborn
By
DIANE KOCHILAS
The Queen of Lima Beans
By
STEPHANIE PIERSON
Precious Stones
By
CORBY KUMMER
Mexico City: North America’s New Food Capital
By
RICK BAYLESS
California-Style Tartar Sauce
Pasta with Clams and Basil
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Grilled Butterflied Leg of Lamb with Fresh Mint Sauce
By
SAVEUR EDITORS
Mother of Mystics
By
ANN MCCARTHY
Cep by Cep
By
PETER HELLMAN
Mai Tai
The Helvetia Ramp Supper
Sunday Dinner
By
R.W. APPLE JR.
April in Helvetia
By
SALLY SCHNEIDER
Real Hawaiian
By
KAUI PHILPOTTS
Fishing Camp Cooking
By
CYNTHIA HACINLI
The Fire Bird
By
ALLISON ENGEL
From Taro Comes Poi
The Seven Wonders of Oaxaca
By
PEGGY KNICKERBOCKER
Don’t Call It ‘Cajun’
By
GENE BOURG
Sauteed Scallops with Chablis Cream Sauce
My Eternal Cuba
By
MARICEL E. PRESILLA
The Belly of Soul
By
MARY ANN EAGLE
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