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Vegetarian
Ravioli Nudi
By
SAVEUR EDITORS
How to Cook Asparagus on the Stove
By
EDNA LEWIS
Tartine’s Teff Carrot Cake with Cream Cheese Frosting
By
ELIZABETH PREUITT
Pasta and Chickpea Soup
By
FARIDEH SADEGHIN
How to Make Baguettes
By
RYAN MCCARTHY
Fire Crackers
By
ELLEN FORT
The Ultimate Grilled Cheese Sandwich
By
SAVEUR EDITORS
Roasted New Potatoes with Creamed Spinach and Crispy Garlic
By
NIGEL SLATER
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Broccoli with Crispy Bread Crumbs and Pumpkin Seeds
By
NIGEL SLATER
Middle Eastern Rice with Lentils, Frizzled Onions, and Lemony Yogurt Sauce
By
BENJAMIN KEMPER
Pearled Couscous Salad with Kale, Halloumi, and Za’atar
By
FATIMA KHAWAJA
Roasted Parsnips and Onions with Sumac and Feta
By
FATIMA KHAWAJA
Winter Sabzi
By
FATIMA KHAWAJA
Vegetarian Pulao with Lime Pickle and Raita
By
ROMY GILL
Vegetarian Borscht
By
SAVEUR EDITORS
Adjaruli Khachapuri (Georgian Cheese Bread)
By
KAT CRADDOCK
Huevos a la Mexicana
By
SAVEUR EDITORS
Julia Child’s Garlic Mashed Potatoes
By
JULIA CHILD
Do Chua (Vietnamese Carrot Daikon Pickle)
By
ANDREA NGUYEN
How to Make Rich, Flavorful Vegetable Stock
By
NAOMI TOMKY
Aloo Tikki with Broccoli
By
FATIMA KHAWAJA
Autumn Vegetable Tagine with Bulgur Wheat
By
ROMY GILL
Keep Your Thanksgiving Spread Fresh with Our Favorite Fall Salad Recipes
By
SAVEUR EDITORS
Braised Winter Squash with Fermented Black Beans
By
HANNAH CHE
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