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Honey-and-Butter-Baked Pears with Cold Cream
By
PAUL CUNNINGHAM
Creamed Eggs and Smoked Eel with Chives
By
PAUL CUNNINGHAM
Blue Cheese, Grape, and Gem Lettuce Salad
Mile End Deli’s Chopped Liver and Pickled Onions
By
NOAH BERNAMOFF
Sugared Rosewater Marzipan Balls (Kaber Ellouz)
By
GHAYA OLIVEIRA
Braised Leg of Lamb with Graukäse Polenta
By
NORBERT NIEDERKOFLER
Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews
Tamarind and Honey-Glazed Roast Turkey
By
PIERRE THIAM
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Homemade Pumpkin Purée
Butternut Squash Pepe Soup
Black-Eyed Pea Hummus with West African Chile Paste
Sautéed Maitake Mushrooms with Red Chiles and Cilantro
Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts
Slow-Smoked and Spice-Brined Turkey
Roasted Apples and Bacon with Onions and Thyme (Æbleflæsk)
By
PAUL CUNNINGHAM
Pepita–Sage Brittle
Honey-Roasted Apples with Calvados and Sesame
By
BEN MIMS
Grilled Oysters with Pecorino and Shaved Bottarga
By
JUSTIN DEVILLIER
Sea Salt Ice Cream
By
JUSTIN DEVILLIER
Redfish “on the Half Shell” with Creamy Grits
By
JUSTIN DEVILLIER
Pickled Shrimp with Satsuma Orange
By
JUSTIN DEVILLIER
Rice Pudding with Lavender and Grated Bosc Pear
Brûléed Italian Plums with Armagnac Custard
Roasted Cauliflower with Coffee Sauce
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