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Sides
Spice Up Your Thanksgiving Menu With These Global Side Dishes
By
SAVEUR EDITORS
Roasted Hearts of Palm with Romesco Sauce
By
MEGAN ZHANG
Melty Pan-Fried Eggplant with Yogurt, Mint, and Sumac
By
FATIMA KHAWAJA
Kashmiri Sour Cherry Chutney
By
ROMY GILL
Quick-Pickled Beets
By
FATIMA KHAWAJA
Choy Sum (Asian Greens) with Garlic Sauce
By
SAVEUR EDITORS
There’s Much More Than Beef Wrapped Up in Jamaican Patties
By
VAUGHN STAFFORD GRAY
Tingly Blistered Green Beans
By
FATIMA KHAWAJA
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Green Beans Almondine
By
SHANE MITCHELL
Stir-Fried Swiss Chard with Crispy Rice
By
FATIMA KHAWAJA
Asparagus Pakoras
By
FATIMA KHAWAJA
Thatte Idli with Podi
By
SONAL VED
Tomato and Octopus Rice
By
JOANA SANTIAGO
Braised Green Peas with Egg Yolks
By
JACQUES PÉPIN
Haakh (Kashmiri-Style Spinach)
By
ROMY GILL
Chelo ba Tahdig (Steamed Saffron Rice with Tahdig)
By
NAZ DERAVIAN
Stir-Fried Asparagus
By
KAREN SMIAROWSKI
Catalan Asparagus Vinagrette (Espàrrecs Amb Vinagreta)
By
SAVEUR EDITORS
Roasted Asparagus with Tahini Ranch
By
SAVEUR EDITORS
Creole Red Beans
By
VINCE HAYWARD
Celery Root, Carrot, and Potato Gratin
By
PAUL CUNNINGHAM
The World’s Best French Fries
By
SUZY PALATIN
Leek Pkhali (Georgian Vegetable Pâté)
By
BENJAMIN KEMPER
Ligurian Focaccia (Fügassa)
By
LAUREL EVANS
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