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Issue 24
Swiss Hash Browns (Rösti)
Caviar with Blinis
Spring Rolls
Asian Dipping Sauce
The Cassole
By
MICHAEL BALTER
Cassoulet
Balkan Dinners
By
COLMAN ANDREWS
Making Duck Confit
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Phyllo Facts
By
DIANE KOCHILAS
Preparing Dried Beans
Serving Caviar
The Meat District
By
COLMAN ANDREWS
A Rugged Blackstrap Masterpiece
By
TIM JOHNSTON
Tet Is Everybody’s Birthday
By
MARY ANN EAGLE
Roast Prime Rib
Grilled Jumbo Shrimp
By
SAVEUR EDITORS
Roasted Bacon Chop with St. John’s Chutney
Meat Pie
Zucchini Pie
Vietnamese Shredded Chicken Salad
Phyllo Dough
Rendered Duck Fat and Fritons
By
CHRISTOPHER HIRSHEIMER
Baklava
Panna Cotta
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