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Indian Butter Chicken (Murgh Makhanwala)
Char Siu Bao (Roast Pork Buns)
Rumtopf (Macerated Fruit Conserve)
Kung Pao Chicken
Steak Fajitas with Green Sauce
Turnips with Yogurt and Tomatoes
Hoisin and Ginger Spareribs
Pickled Tomatoes
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Cowboy Caviar (Black-Eyed Pea and Hominy Salad)
Extra-Crispy Fried Chicken
Black Pepper and Honey-Marinated Cantaloupe with Basil
Saladu Ñebbe (Black-Eyed Pea Salad)
Garlic and Flame
By
TODD COLEMAN
Octopus Salad (Insalata di Polpo)
Chrong Chomnei Jrok Oeng (Cambodian-Style Ginger Lemongrass Baby Backs)
Coffee and Soy-Marinated Flank Steak
Djaj Bil-Bahar Il-Asfar (Iraqi Yellow Spice-Rubbed Chicken)
By
SAVEUR EDITORS
Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa
Garlic and Red-Miso Porterhouse
Pork Kebabs with Cucumber–Mint Yogurt Sauce
Japanese Pickled Cucumbers (Kyuri Zuke)
Menu: A Spring Salmon Dinner
Menu: A Classic New Orleans Dinner
Crispy Roast Pork Belly (Siew Yoke)
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