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- Om Ali (Egyptian Bread Pudding)
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- Chef Michael Mina Wants the World to Cook More Egyptian Food
- Liberian Collard Greens with Smoked Herring
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- Restaurant Workers Impacted by Hurricanes Urgently Need Our Help
- Make Your Next Dinner Party a Kamayan
- Humbà Beets
- Fish Bistek
- Sinangag (Crispy Garlic Rice)
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- 6 Sichuan Peppercorn Snacks That Pack a Tongue-Tingling Punch
- Tingly Lamb Stir-Fry with Potatoes and Pine Nuts
- Mashed Fava Beans with Puntarelle
- Canela-Apple Tarte Tatin
- Roast Chicken with Roth Grand Cru Stuffing
- Fennel and Celery Salad with Roth Buttermilk Blue
- Get to Know America’s Greatest Women Cheese Professionals
- New York City Food and Art Came Together at SAVEUR’s Fall/Winter Issue Launch Party
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- Chile-Rubbed Leg of Venison
- Beer-Braised Mustard Greens with Wild Boar Bacon
- Pheasant and Leek Pot Pie
- Yakitori-Style Duck Hearts with Pickled Watermelon Rind
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- In These Chilling Novels, Good Cooking Leads To Bad Behavior
- Be Kind to Your Gut Now, and the Older You Will Thank You
- Pan-Roasted Pork Chop with Apples and Mustard-Onion Gravy
- Apples Gone Wild: An Exhibition Shows Off the Diversity of These Feral Fruits
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- How to Eat Your Way Around Prince Edward Island
- Uncovering Galicia’s Wild and Wonderful Cuisine Along the Camiño dos Faros
- Baijiu, the World’s Most Popular Spirit, Is Coming for Your CocktailFrom top: Yanghe Hai Zhi Lan; Luzhou Laojiao Tequ; Ming River; Red Star Erguotou; Kinmen Kaoliang 38°. (Photo: Brian Klutch • Prop Styling: Paige Hicks). From top: Yanghe Hai Zhi Lan; Luzhou Laojiao Tequ; Ming River; Red Star Erguotou; Kinmen Kaoliang 38°. (Photo: Brian Klutch • Prop Styling: Paige Hicks)
- 9 Baijiu Cocktail Recipes You’ll Want to Make on Repeat
- Stir-Fried Shacha Lamb Noodles
- The Last Emperor
- Perpetual Motion
- Baijiu Chuhai
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- VB&T
- Green Goblin
- Start of Summer
- Little Radish
- Red Sorghum
- For Charleston’s Food Insecure, This School Bus Is a Game-Changer
- Smashed Potato Salad with Cherry Tomatoes and Roasted Peppers
- This Remarkable Citrus Can Fetch Upwards of $1,000
- I’m Lacto-Fermenting All My Late-Summer Produce—And You Should Be Too
- Lacto-Fermented Hot Sauce
- The Best October Prime Day Kitchen Deals, Hand-Picked by SAVEUR Editors
- Provoleta
- The Essential Appetizer of Argentina Is a Sizzling Pan of Melty Cheese
- Marinated Butternut Squash with Red Onion and Basil
- Bussolai (Venetian Butter Cookies)
- Sweet-and-Sour Radicchio with Pine Nuts and Raisins
