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Pan de Muerto (Bread of the Dead)
By
DAVID AND JOSÉ CÁCERES
Pasticho (Venezuelan Lasagna)
By
JOSH COHEN
Hotel Monteleone’s Vieux Carré
By
SAVEUR EDITORS
Olive Oil Martini
By
ERIK DELANOY
Commander’s Palace Sazerac
By
SAVEUR EDITORS
Pumpkin Pie Spice
By
FARIDEH SADEGHIN
Pumpkin Spice Snickerdoodles
By
FARIDEH SADEGHIN
North Carolina Hush Puppies
By
SAVEUR EDITORS
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Sole à la Grenobloise
By
SAVEUR EDITORS
Pernil Asado con Mojo
By
VICTORIA PESCE ELLIOTT
Rita Sodi’s Spaghetti Aglio e Olio
By
RITA SODI
Pepián de Res (Guatemalan Beef Stew)
By
SANDRA A. GUTIERREZ
Peruvian Roast Chicken With Ají Verde
By
SANDRA A. GUTIERREZ
The Creamiest Horchata
By
FANY GERSON
Toasted Rice Horchata
By
FANY GERSON
Around the World in 10 Rice Puddings
By
MEGAN ZHANG
Sombi (Senegalese Coconut Rice Pudding)
By
PIERRE THIAM
13 Outstanding Georgian Recipes to Cook Right Now
By
BENJAMIN KEMPER
Mapo Tofu
By
SAVEUR EDITORS
Quadrucci in Brodo con Spinaci (Pasta Squares and Spinach in Broth)
By
LEAH KOENIG
Hot Onion ‘Soufflé’ Dip
By
SAVEUR EDITORS
Sauerbraten
By
MIMI SHERATON
Rotkohl (Braised Red Cabbage with Bacon)
By
SAVEUR EDITORS
Savory Lokshen Kugel
By
SAVEUR EDITORS
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