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Vegetarian
Pake Noodles
Shaved Fennel with Pecorino
Deep-Fried Shiitake Mushrooms
Hickory House Stuffed Pickles
Hickory House Baked Beans
Maccheroni con Funghi Selvaticci (Tube-Shaped Pasta with Wild Mushrooms)
Potato and Rosemary Pizza Rustica
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Crisp-Fried Wafers with Potatoes, Yogurt, and Tamarind Chutney
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Vegetarian Haggis with Neep’s ‘n’ Tatties
Potato Gnocchi with Tomato Sauce
Carciofi Saltati e Fusi al Forno con la Mozzarella (Sautéed Artichokes Baked with Mozzarella)
Grilled White Asparagus with Mushroom Mayonnaise
Baby Beets with Herb Salad and Warm Chèvre
Tomato-Cream Sauce
Gorgonzola-Arugula Sauce
After Farmers’ Market Quiche
Refried Ayocote Beans
Black-Eyed Peas Masala
Julia’s Batter-Coated Fried Eggplant with Honey, Mint, and Sesame Seeds
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SAVEUR EDITORS
Spiced Parsnip Soup
Warm Potato Salad
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SAVEUR EDITORS
Potatoes Baked in Milk and Cream (Gratin Dauphinois)
Corn Cooked in Milk with Chiles and Coconut
Deep-Fried Cheese-Filled Pastries
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