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Brown Butter Makes Everything Better, Including This Weeknight Fish Dish
By
KAT CRADDOCK
How Chinese-Influenced Coffee Shops Became the Go-To Breakfast Spots of Malaysia
By
YI JUN LOH
Our 28 Best Cabbage Recipes from Around the World
By
SAVEUR EDITORS
This Grilled-Cabbage Caesar Salad Is Even Better Than the Original
By
KAT CRADDOCK
In Tokyo, Great Tempura Is Everywhere—from Train Stations to Michelin Restaurants
By
JESSICA THOMPSON
18 Ways to Eat More Lentils
By
SAVEUR EDITORS
The True Story of Wild Rice, North America’s Most Misunderstood Grain
By
AMY THIELEN
Black Lentils Are a Revelation
By
CHRIS COHEN
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How to Make Spain’s Tortilla Española
By
JULIA SCHEERES
This Argentinian Choripán Recipe Wins Summer
By
SAVEUR EDITORS
What It Takes to Be a Bamboo Harvester in China’s Sichuan Province
By
KATHERINE WHITTAKER
20 Recipes to Make the Most of Goat Cheese
By
SAVEUR EDITORS
3 Ways to Buy and Cook with Bamboo
By
ALEX TESTERE
23 Zucchini Recipes to Use Up Your Summer Bumper Crop
By
SAVEUR EDITORS
This Chickpea Pancake Is the Perfect Canvas for Any Summer Vegetable
By
KAT CRADDOCK
Japanese Tempura Is Our New Favorite Dinner Party Project
By
NANCY SINGLETON HACHISU
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