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Seasons
Summer
Vegan Cornmeal Pie Crust
By
KAT CRADDOCK
Cilantro Mint Chutney
By
SAVEUR EDITORS
Yuenyeung (Hong Kong-Style Coffee Milk Tea)
By
MEGAN ZHANG
Watermelon Gin Punch with Himalayan Salt
By
LUCCIA CORICHI
Breakfast Burger
By
MEGAN ZHANG
Spain’s Coziest Fish Dish Is Atún con Tomate (Tuna and Tomato Stew)
By
BENJAMIN KEMPER
No-Churn Durian Ice Cream
By
MEGAN ZHANG
Coconut Fried Shrimp Tacos
By
KAT CRADDOCK
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Soft-Shell Crab Tacos with Basil Guacamole and Sesame Salsa Roja
By
EDUARDO RÍOS
Delhi-Style Lamb Meatball Curry
By
BENJAMIN KEMPER
Kaya Toast
By
MEGAN ZHANG
Toranguk (Korean Taro Soup)
By
JI HYE KIM
Spanish Almond Chicken with Saffron-Wine Sauce
By
BENJAMIN KEMPER
Desi Omelet with Tomato and Scallions
By
FATIMA KHAWAJA
Pan-Seared Sesame Swordfish with Blistered Snap Peas and Chili Crisp
By
BENJAMIN KEMPER
Michelada
By
SAVEUR EDITORS
Creamy Poblano Rajas with Corn
By
FATIMA KHAWAJA
Pescado Embarazado (Grilled Fish Skewers)
By
ESTHER SANCHEZ
How They Make Pesto on a Remote Italian Island
By
KATIE PARLA
Snoop’s BBQ Chicken Cobb Salad with All the Good Stuff
By
JESS DAMUCK
Jess Damuck’s Caesar Salad Pizza
By
JESS DAMUCK
Summer Squash Tacos with Queso Fresco and Avocado Salsa
By
FATIMA KHAWAJA
Mochi Muffins
By
SEUNG PARK
Peach Ice Cream Recipe
By
SAVEUR EDITORS
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