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Medium
Masaharu Morimoto’s Pork and Shrimp Shumai
By
SAVEUR EDITORS
Baked Apple Terrine with Calvados
By
JEAN-FRANÇOIS GUILLOUET-HUARD
Lentil Salad with Pork Belly
By
DANIEL BOULUD
Beaujolais Chorizo Bread
By
FRÉDÉRIC LALOS
Grilled Quail with Tapenade Toasts
By
DAVID TANIS
Basque Pipérade with Seared Tuna Steaks
By
HÉLÈNE DARROZE
Meringue Floating in Crème Anglaise (Île Flottante)
By
DANIEL BOULUD
Provençal Stuffed Squid
By
DAVID TANIS
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Tomatoes Stuffed with Foie Gras, Duck Confit, and Chanterelles (Tomates Farcies)
By
HÉLÈNE DARROZE
Apple, Celery Root, and Carrot Salad
By
JEAN-FRANÇOIS GUILLOUET-HUARD
Gujarati Spring Vegetables with Chickpea and Fenugreek Dumplings
By
HEENA PATEL
Crispy Pork Belly with Roasted Vegetables and Applesauce
By
SAVEUR EDITORS
Roasted Guinea Hens with Spring Beets and Runner Beans
By
SAVEUR EDITORS
Mexican Tortilla Ball Soup
By
JOSEFINA VELÁZQUEZ DE LEÓN
Wenchang (Hainanese) Chicken and Rice
By
SAVEUR EDITORS
Chinese Salt-Baked Chicken With Congee and Pickled Mustard Greens
By
SAVEUR EDITORS
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