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Issue 178
Grilled Oysters with Pecorino and Shaved Bottarga
By
JUSTIN DEVILLIER
Oyster Pie with Buttermilk Biscuits
By
JUSTIN DEVILLIER
Sea Salt Ice Cream
By
JUSTIN DEVILLIER
Redfish “on the Half Shell” with Creamy Grits
By
JUSTIN DEVILLIER
Roasted Turnips and Greens with Bacon Vinaigrette
By
JUSTIN DEVILLIER
Cornbread Financiers
By
JUSTIN DEVILLIER
Pickled Shrimp with Satsuma Orange
By
JUSTIN DEVILLIER
Braised Venison Shoulder with Mushroom Pierogi
By
JUSTIN DEVILLIER
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Ruth Reichl’s Easy, 4-Ingredient Cream Biscuits
By
RUTH REICHL
The New Way to Eat Cuba
By
JULIA COOKE
Homemade Pasta with Spicy Cabbage and Bacon (Krpice)
Layered Strudel Cake (Prekmurska Gibanica)
Beef Broth with Liver Dumplings and Saffron
Spiced Red Cabbage with Apples and Cranberries
Apple- and Chestnut-Stuffed Goose with Egg Noodles
The Improved Pendennis Club Cocktail
What Ever Happened to Turtle Soup?
By
JACK HITT
Turtle Soup
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