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Issue 176
Grilled Squash and Scallions with Chile-Honey Vinaigrette
A Midwest Dinner Party With Author Amy Thielen
By
AMY THIELEN
Tahini-Parsley Dip
Carrot-Tahini Dip
Purslane and Herb Salad
Polenta with Corn and Wild Rice
Shaved Ice with Cola Syrup and Tangerine Curd
Turnip Salad with Green Grape Vinaigrette
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Smoky Baba Ghannouj with Oil-Cured Black Olives
Spiced Mango Sorbet with Pistachio Tuiles
Egyptian Flatbread (Aish Baladi)
Japanese Rice Balls (Onigiri)
Japanese Boiled Rice
An Obsessive’s Ode to Onigiri
By
ANDREA FAZZARI
Grilled Greens and Leek Tops with Chile-Garlic Sauce
Spicy Pickle Brine Shots
Sour Raspberry Floats with Marshmallow Crème
Slow-Roasted Pork Shoulder with Parsley Bagna Cauda
Touch of Evil Punch
A Gathering By The Sea: Dinner on Martha’s Vineyard
By
SOPHIE BRICKMAN
Soy-and-Honey-Glazed Fluke Steaks
Wok-Fried Shrimp with Garlic
Miso Soup with Scallions and Shiso
Black and Blue Berry Pie
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