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Issue 172
Fermented Bloody Mary
Seared Snapper with Nettle Sauce
Honey-Nut Tart with Chocolate Rye Crust
Wild Rice with Dried Cherries
Kumquat-Glazed Cornish Game Hens with Bacon
Juniper Berry-Crusted Rack of Venison with Mostarda
Smoked Trout, Rutabaga, and Microgreen Salad
Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts
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Wild Mushroom Bread Pudding
Country Ham and Red-Eye Gravy Danish
Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli
Blueberry Quinoa Pancakes with Lemon Crema
Cauliflower and Goat Cheese Soufflés
Charred Cauliflower and Shishito Peppers with Picada Sauce
Three-Cheese Gougères
Pappardelle with Cauliflower and Mustard Brown Butter
Scrambled Eggs with Black Truffles
Mushroom Risotto
Seared Scallops with Steamed Brussels Sprout Leaves
Escarole with Confit Duck Gizzards, Comté, and Walnuts
Chablis-Style Ham with Tomato Cream Sauce (Jambon au Chablis)
Truffle Butter
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