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+2 More...
Carbone’s Garlic Bread
By
SAVEUR EDITORS
Rye Crackers with Figs and Seeds
Hummus with Pan-Seared Duck, Leeks, and Tapenade
Brined Peppercorns
Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce
By
SAVEUR EDITORS
Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach
Farro Gnocchi with Pork Ragù
Fondue au Crémant (Fondue with Sparkling Wine)
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Duck Rillettes
Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto
Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic
Roasted Carrots with Carrot-Top Pesto and Burrata
Lentil Salad with Beets and Pomegranate
By
FARIDEH SADEGHIN
The Seven-Minute Egg
Roti with Black Truffle–Sunchoke Ranch
Goan Pork Vindaloo Curry
Sho Nuff Noodles (Spicy Lo Mein with Pickled Greens, Bok Choy and Cabbage)
Mexican-Style Red Rice (Arroz a la Mexicana)
Broccoli Rabe with Pine Nuts & Golden Raisins
Citrus Salad with Arugula & Ricotta Salata
Bittersweet Chocolate Pudding Cakes
Parmesan Polenta with Sausage Ragù
Goat Cheese Crostini with Fig-Olive Tapenade
Porterhouse With Lemon-Thyme Butter
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