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saveur 100 2016
Cauliflower Shawarma with Pomegranate, Tahini, and Pine Nuts
By
JOSH KATZ
Shallot and Red Wine Purée
By
DAVID BOULEY
Japanese Steamed Egg Custard (Chawanmushi)
By
SAVEUR EDITORS
Perfect Vegetable Stock
By
TAL RONNEN
Grits with Brussels Sprouts, Quince, and Goats’ Milk Curd
By
AARON LONDON
Fermented Raspberry Soda
By
AMY THIELEN
Carrot and Horseradish Relish
By
LIZ ALPERN AND JEFFREY YOSKOWITZ
Violent Fairytales
By
J ROSSER LOMAX
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Roasted Vegetable and Cod Casserole
By
JUSTIN SMILLIE
Roasted Carrot Purée
By
MICHAEL ANTHONY
Braised Rabbit with Salmorejo Sauce (Conejo en Salmorejo)
By
KATIE BUTTON
Meyer Lemon Shortbread Cookie Sandwiches
By
EMILY LUCHETII
Mario Batali’s Baked Cardoons with Parmesan Bread Crumbs
By
MARIO BATALI
Quick Basic Kimchi
By
MATT RODBARD
Concord Grape Granita
By
TONY MAWS
Rio Julep
By
SPENCER SHELTON
Improved Roast Chicken
By
AMY THIELEN
Taste of 2016 Spice Mix
By
LIOR LEV SERCARZ
Homemade Crème Fraîche and Preserved Lemon Salad Dressing
By
ALANA CHERNILA
Tomato and Orange Sangrita
Celery Root Salad with Apples and Parsley
By
DAN KLUGER
Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos)
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