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+5 More...
Fruity Fall Desserts
By
JOE SEVIER
Sichuan Noodle and Pork Shoulder Soup (Yu Xiang Pai Gu Mian)
Torshi Seer
Suan Ni Wei
Aïoli
Gnocchi with Cream-and-Red Wine Sauce (Gnocchi al Sagrantino)
Lahsun ki Chutney
Chiles Anchos en Escabeche
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Rigatoni with Pancetta Tomato Sauce (Rigatoni all’Amatriciana)
Pear and Cheese Ravioli (Cacio e Pere)
Pecorino Flans with Tomato Sauce (Pecorino Tortas con Salsa di Pomodoro)
Coconut Beluga Lentils
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)
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
Martin Yan’s Scallion Pancakes
Maple-Glazed Carrots with Hazelnut Crumbs
Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)
Umbrian Snowflake Cookies (Biscotti ai Cereali)
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