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SAVEUR EDITORS
Chicken Normandy
By
JODY EDDY
Parmesan Arancini With Pork and Veal Ragù
By
SAM BROWN
Turkey Tetrazzini
By
FARIDEH SADEGHIN
Blue-Ribbon Dungeness Crab Cakes
By
LYNN DERRICK AND JANELLE WEAVER
Feta-Brined Roast Chicken
By
MICHAEL MINA
Fish Bistek
By
JAMILYN SALONGA-BAILEY AND LORDFER LALICON
Chicken Tocino
By
JAMILYN SALONGA-BAILEY AND LORDFER LALICON
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Roast Chicken With Roth Grand Cru Stuffing
By
CLARE MALFITANO
Chile-Rubbed Leg of Venison
By
MATTHEW MCCLURE
Beer-Braised Mustard Greens With Wild Boar Bacon
By
JANIE RAMIREZ
Pheasant and Leek Pot Pie
By
ELIZA GLAISTER
Yakitori-Style Duck Hearts With Pickled Watermelon Rind
By
AMETHYST GANAWAY
Skillet Quail With Wild Mushroom Gravy
By
SHANE MITCHELL
Pot-au-Feu
By
SAVEUR EDITORS
Classic Osso Buco
By
RICK MOONEN
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