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Stockists
Issue 133
Green Goddess: Why We Love Collard Greens
By
LONNÉE HAMILTON
Our Town : A Harvest Potluck Brings a Community Together
By
SHANE MITCHELL
Bread Winner
By
TOM COLICCHIO
Consider the Turkey
By
THE EDITORS
Sage Mashed Potatoes
The New California Wine
By
JON BONNÉ
Promised Land
By
BETSY ANDREWS
5 Milestones in California Wine
By
TYLA FOWLER
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Céleri-Rave Rémoulade (Celery Root Rémoulade)
The Evolution of Cabernet
By
DAVID ROSENGARTEN
Calf’s Liver with Parsley, Garlic, and Fried Potatoes (Foie de Veau en Persillade avec Pommes de Terre)
Bistro Pommes Frites (Bistro French Fries)
Galette de Pomme de Terre (Potato Galette)
Canard aux Olives (Roast Duck with Olives)
Braised Leg of Lamb
Young Coconut Cream Pie
Ginger Cordial
Swordfish with Olives and Capers (Pesce Spada alla Ghiotta)
By
SAVEUR EDITORS
Ye’abesha Gomen (Ethiopian Collard Greens)
Poulet Rôti (Roast Chicken)
Collard Greens, Cornmeal, and Sausage Soup (Sopa de Fubà)
Pavés du Mail (Pan-Fried Steaks with Mustard Cream Sauce)
Turbot aux Beurre Blanc (Grilled Turbot with White Wine and Butter Sauce)
Boudin-Stuffed Turkey Breast
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