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Saveur Basics
Simmered Egg Yolk With Maple Syrup
By
SAVEUR EDITORS
Sausages With Vegetables
Skate Cooked in Clarified Butter With a Brunoise of Fruit and Vegetables in Vinegar Sauce
Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce With Black Radish Confit
Sorrel Sauce
By
SAVEUR EDITORS
Sorrel Frittata
Squash Gnocchi With Meat Sauce
Empanadas
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Steamed Ginger Pudding
Salt Cod Hash
Lamb With Olives
By
SAVEUR EDITORS
Braised Beef Brisket With Pickled Walnuts
Armando’s Braised Rabbit
Ben’s Cognac Risotto
Removing The Backbone of a Chicken
By
CHRISTOPHER HIRSHEIMER
Snipping ‘Shrooms
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