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Hors D'Oeuvres
How to Engineer the World’s Greatest Pigs in a Blanket
By
MITCHELL DAVIS
The Ultimate Pigs in a Blanket
By
MITCHELL DAVIS
Herbed Mustard Dipping Sauce
By
MITCHELL DAVIS AND LAURENT GRAS
Armenian Stuffed Cabbage (Dolmas)
By
SAVEUR EDITORS
Summer Rolls: The Easy and Infinitely Customizable Appetizer
By
SAVEUR EDITORS
8 Nacho and Salsa Recipes for Every Party
By
SAVEUR EDITORS
Four-Hour Pineapple
By
FRANCIS MALLMANN
Pork Rind Oyster Snacks
By
VIVIAN HOWARD
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The Ultimate Crab Dip
By
SAVEUR EDITORS
Turkish Stuffed Eggplant (Imam Bayildi)
By
ANA SORTUN
Turkish Lamb Dumplings with Yogurt and Brown Butter Tomato Sauce (Manti)
By
ANA SORTUN
Roman Beef Croquettes (Polpette di Bollito)
By
SAVEUR EDITORS
Homemade Dumplings So Easy You Don’t Even Have to Fold Them
By
KATHERINE WHITTAKER
Masaharu Morimoto’s Pork and Shrimp Shumai
By
SAVEUR EDITORS
Tom Colicchio’s Passion Fruit Ceviche
By
TOM COLICCHIO
Baked Apple Terrine with Calvados
By
JEAN-FRANÇOIS GUILLOUET-HUARD
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