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Wayne Thiebaud’s Spaghetti with Mizithra Cheese

In the spirit of a classic carbonara, artist Wayne Thiebaud’s recipe from the California Artists Cookbook (Abbeville Press, 1982) combines smoky bacon and prosciutto with egg yolks and mizithra, an aged sheep’s milk cheese from Greece, for a gloriously rich dish. Get the recipe for Wayne Thiebaud’s Spaghetti with Mizithra Cheese »
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Bacon Fried Rice

Bacon Fried Rice
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"Cobb

Cobb Salad

Cobb Salad
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Exceptional Salmon

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"Hangtown

Hangtown Fry

Hangtown Fry
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Bacon, Egg, and Cheese Calzone
"Fried

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"Chicken

Chicken and Egg Club Sandwich

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Bacon-and-Cheese Deviled Eggs

SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.

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