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Canela-Apple Tarte Tatin
By
CLARE MALFITANO
Roast Chicken with Roth Grand Cru Stuffing
By
CLARE MALFITANO
Fennel and Celery Salad with Roth Buttermilk Blue
By
CLARE MALFITANO
Pabassinas (Raisin and Nut Cookies)
By
SAVEUR EDITORS
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
Skillet Quail with Wild Mushroom Gravy
By
SHANE MITCHELL
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Pot-au-Feu
By
SAVEUR EDITORS
Classic Osso Buco
By
RICK MOONEN
Æbleflæsk (Roasted Apples and Bacon with Onions and Thyme)
By
PAUL CUNNINGHAM
9 Baijiu Cocktail Recipes You’ll Want to Make on Repeat
By
MEGAN ZHANG
Stir-Fried Shacha Lamb Noodles
By
JESSIE YUCHEN
The Last Emperor
By
HAORAN CHEN
Perpetual Motion
By
SAVEUR EDITORS
Baijiu Chuhai
By
LILY WANG AND JOE BRIGLIO
Baijiu Martini
By
TINA HEATH-SCHUTTENBERG
VB&T
By
TINA HEATH-SCHUTTENBERG
Green Goblin
By
IAN PEKAR
Start of Summer
By
GARRETT MARKS
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