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Valentine’s Day 2023
Roman-Style Rigatoni with Oxtail Ragù
By
KATIE PARLA
Chocolate Cupcakes with Goat Cheese Frosting
By
LEAH KOENIG
Raspberry Crostata
By
JODY WILLIAMS AND RITA SODI
Via Carota’s Famous Braciole al Latte (Milk-Braised Pork Chops)
By
JODY WILLIAMS AND RITA SODI
Tamarind Prawn Curry
By
KARAN GOKANI
Veal and Pearl Onion B’stilla
By
SUZANNE ZEIDY
Our Be-All, End-All Espresso Martini
By
SHANNON MUSTIPHER
The Best Caviar Doesn’t Have to Cost the Most, and You Can Order it Right Now
By
NAOMI TOMKY
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Baked Lemon Pudding
By
J.R. RYALL
Quick Coconut-Chip Sorbet
By
KAT CRADDOCK
The Mussel Pasta Italians Brave the High Seas to Taste
By
KATIE PARLA
This Knockout Steak Tartare Recipe Comes From a Place You’d Never Expect
By
BENJAMIN KEMPER
Hibiscus-Poached Pear and Frangipane Tart
By
FATIMA KHAWAJA
Classic Cosmopolitan Cocktail
By
SHANNON MUSTIPHER
Molten Chocolate Cake
By
SAVEUR EDITORS
Crackly Lemon-Rosemary Focaccia
By
SAVEUR EDITORS
Strip Steaks with Green Peppercorn Sauce
By
JAMES PETERSON
Spanish Almond Chicken with Saffron-Wine Sauce
By
BENJAMIN KEMPER
Pan-Seared Sesame Swordfish with Blistered Snap Peas and Chili Crisp
By
BENJAMIN KEMPER
Retro Tuna Tartare with Avocado and Sesame
By
KAT CRADDOCK
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