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Veal
Persian Herb-Stuffed Frittata With Walnuts and Rose Petals (Kuku Sabzi)
By
LOUISA SHAFIA
Persian Tamarind-Stuffed Fish
By
LOUISA SHAFIA
This Enormous Clam Doubles as Your Dinner Plate
By
SAVEUR EDITORS
Perfect Blue Cheese Quiche With Whole Grain Crust
By
AVERY RUZICKA
Sprouted Seed and Grain Salad With Spiced Prawns
By
JESSICA KOSLOW
Nicaraguan “Rundown” Seafood Soup
By
SAVEUR EDITORS
Pomelo and Mezcal Chiffon Cake
By
BEN MIMS
Lamb Shanks in Red Wine With Creamy Eggplant
By
MEHMET GÜRS
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Beef and Lamb Koftas With Mustard
By
SAVEUR EDITORS
Grilled Lobsters With Vanilla Cream Sauce (Langouste à la Vanille)
By
SAVEUR EDITORS
Fish: Best With…Vanilla?
By
DIANE SELKIRK
The Secret Ingredient Behind Fiji’s Beloved Ceviche
By
FARIDEH SADEGHIN
Fijian Ceviche (Kokoda)
By
FARIDEH SADEGHIN
Give Your Scrambled Eggs a French Twist
By
CRAIG CAVALLO
Scrambled Eggs With Asparagus and Crab
By
MICHEL ROUX
Hot Soba With Chicken and Egg
By
SONOKO SAKAI
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