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Menu: A Mexican Feast for Día De Los Muertos
Yogurt Comes Home
By
KELLIE EVANS
Venison Stew and Mashed Potatoes
Menestra de Verduras
By
BENJAMIN KEMPER
Taiwanese-Style Tomato and Egg Noodles
By
JESSIE YUCHEN
Nesselrode Pie
By
PETRA PARADEZ
Italian-Style Smoked Trout Dip
By
JOSH COHEN
Amy Thielen’s Old-Fashioned Pounded Cheese with Walnuts and Port Syrup
By
AMY THIELEN
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Singapore Noodles
By
YI JUN LOH
Roasted Cod with a Cilantro Crust
By
SAMI TAMIMI AND TARA WIGLEY
Palestinian Baked Fish in Tahini Sauce
By
SAMI TAMIMI AND TARA WIGLEY
Orange- and Herb-Roasted Spatchcock Chicken
By
MATT WADIAK
Ham-and-Jam Hand Pies
By
SAVEUR EDITORS
Rhode Island Johnnycakes
By
SAVEUR EDITORS
Kiri Aluwa (Sri Lankan Milk Toffee)
By
SAMANTHA FORE
Collard Green Chowder
By
MATTHEW REGISTER
Ceviche de Atún con Piña
By
CARLOS RABA
Perkedel Jagung (Indonesian Corn Fritters)
By
SAVEUR EDITORS
Justin Wilson’s Rabbit Sauce Piquant
By
SAVEUR EDITORS
Indonesian Sambal Tomat
By
LARA LEE
David Lebovitz’s “Ménage à Quatre” Cocktail
By
DAVID LEBOVITZ
Stir-Fried Cabbage with Bacon
By
GRACE YOUNG
Shane Mitchell’s Southern Corn Fritters
By
SHANE MITCHELL
Antelope Scottadito (Italian-Style Antelope Chops with Garlic, Rosemary, and Anchovy)
By
JEAN-PAUL BOURGEOIS
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