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+5 More...
Chocolate Puff Pastry
Menu: A Christmas Dinner in Iceland
Endive Salad with Bee Pollen Vinaigrette
Celery Stewed in Olive Oil (Céleri Barigoule)
Grouper in Crab Sauce with Black Quinoa and Pickled Fennel
Mock Eel
Quinoa-Whole Wheat Bread with Raisins
Stir-Fried Celtuce Tops with Mushrooms (Xianggu Chao Wosun Ye)
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Tofu, Long Bean, and Crispy Shallot Salad with Black Bean Vinaigrette
Kashmiri Saffron Tea
Burnt Bread Powder
Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo
Temple-Orange Tart
Waldorf-Style Brussels Sprout Salad with Guanciale
Saffron Buns
Eat Beans and Rice for Dessert
A Shrimp that Eats Like a Lobster
How to Fake French Sauces
Ham and Caramelized Onion Pizza
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SAVEUR EDITORS
Justin Smillie’s Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes
Menu: A Vietnamese Pho Dinner
Pomegranate Fig Smash
Ras el Hanout Margarita
Winter Salad with Buttermilk Dressing
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