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Issue 141
The Guide: Ipoh, Malaysia
Fish Balls in Tomato Sauce
Har Gao (Shrimp Dumplings)
Season of Rejoicing: Celebrating Sukkot in Crown Heights
By
KATIE ROBBINS
Getting Cultured: Making Yogurt at Home
By
MARNE SETTON
Spiced Red Wine Vinegar
English Pork Pie
Challah Knots
By
SAVEUR EDITORS
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Lemon Drizzle Cake
Calf’s Liver with Bacon & Onions
Plum Bread
Pease Pudding
The Soft Approach: In Praise of Soft-Cooked Vegetables
By
LESLEY PORCELLI
Baba Ghannouj (Mashed Eggplant Spread)
The Boys’ Club
By
HUNTER LEWIS
Pirishkes (Poppy Seed-Honey Cookies)
How To Make The Juiciest Beef Tenderloin: Give It A Rest
By
GREG FERRO
Carrot Kari (Indian-Style Carrots With Mustard Seeds)
All Tied Up: How to Roll and Tie a Beef Tenderloin
By
KELLIE EVANS
Harvest Ritual
By
GABRIELLA GERSHENSON
Toad in the Hole
Plum Strudel
Indian Lime Pickles (Nimbu ka Achaar)
Tauge Goreng (Stir-Fried Bean Sprouts With Chinese Chives)
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