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Baked Broccoli Polenta with Roasted Mushrooms
By
JULIA SHERMAN
Baked French Toast with Cream and Eggs (Oeufs au Plat Bressanne)
By
KAT CRADDOCK
Spiced Buttermilk Oatmeal with Dried Fruit and Pecans
By
PETE WELLS
Green Chile Grits
By
HAROLD MARMULSTEIN
In Pottery, Women Parolees Find a Path Forward
By
SHANE MITCHELL
Brazilian Fish and Coconut Milk Stew (Moqueca)
By
NEIDE RIGO
Sweet Potato Pancakes
By
SAVEUR EDITORS
Apple and Cranberry Upside-Down Cake
By
SAVEUR EDITORS
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Chocolate Chess Pie with Cornbread Crumble
By
SAVEUR EDITORS
Garlicky Skillet Greens with Ham
By
SAVEUR EDITORS
Dried Mulberry Fruit Vinegar
By
NISSAN HAQUE
Scallops with Stewed Chickpeas and Tomatoes
By
JUAN PABLO MELLADA ARANA
Hot Milk Cake
By
SAVEUR EDITORS
Cucumber Pepper Slaw
By
JAMES ROPER
Lexington Pulled Pork
By
DANA BOWEN
Bacon-Beer Mussels with Fire Toast
By
MICHAEL SMITH
Ember-Roasted Oysters with Love Butter
By
MICHAEL SMITH
Seawater-Poached Beach Lobster with Lemon Brown Butter
By
MICHAEL SMITH
Skillet-Fried Pork Chops with Peach Jam
By
DAVID MAS MASUMOTO
Tomato-Cucumber Salad with Fennel Dressing
By
ELI SUSSMAN
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