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Quadrucci in Brodo con Spinaci (Pasta Squares and Spinach in Broth)
By
LEAH KOENIG
Hot Onion ‘Soufflé’ Dip
By
SAVEUR EDITORS
Rotkohl (Braised Red Cabbage with Bacon)
By
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Bell Pepper Stir-Fry with Basil and Tofu
By
FATIMA KHAWAJA
Peach and Fennel Salad with Sweet Tea Granita
By
JOEY EDWARDS
Celery Gimlet
By
SARAH BRAY
Celery Cider Cocktail
By
ALEXIS KAHN
Succotash
By
SHEILA LUKINS
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How to Make Creamy Grits
By
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Smoky Spanish Green Beans with Garlic and Jamón
By
BENJAMIN KEMPER
Braised Rabbit with Pan-Fried Radishes and Creamy Polenta
By
ELIZA GLAISTER
Atol de Elote
By
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Moussaka (Greek Eggplant Casserole)
By
AGLAIA KREMEZI
Carbone’s Cherry Pepper Ribs
By
MARIO CARBONE
Cake d’Alsace (Bacon, Gruyère, and Caramelized Onion Loaf)
By
ALEKSANDRA CRAPANZANO
Eggplant Caponata
By
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Minestra di Verdure
By
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Two Pea Stir-Fry with Greens
By
KAT CRADDOCK
Changua
By
MEGAN ZHANG
Scotch Bonnet Hot Sauce
By
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Sindhi Kadhi (Pakistani Vegetable Curry)
By
NATASHA RAHEJA
Roasted Broccoli with Olive and Almond Pesto
By
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Natto with Grated Daikon
By
NANCY SINGLETON HACHISU
Rhubarb Red Onion Chutney
By
ANNA LISE KVAN
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