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Barbecued Shrimp
Red-Cooked Chicken (Hong Shao Ji)
Red-Cooked Pork Belly (Hong Shao Rou )
Shrimp Boil
Stir-Fried Shrimp with Snow Peas
Shrimp Scampi with Linguine
Roast Turkey with Madeira Truffle Butter
Pasta with Clams and Basil
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Djej Mechoui (Grilled Chicken with Moroccan Spices)
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SAVEUR EDITORS
Red-Cooked Fish (Hong Shao Yu)
Cebiche de Mero al Estilo de Huanchaco (Grouper Ceviche)
Barbecued Ribs
Cod with Braised Kale and Potatoes
Tutu-Man’s Teriyaki Chicken
Harvest Pork Loin
Grilled Butterflied Leg of Lamb with Fresh Mint Sauce
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SAVEUR EDITORS
Stuffed Chiles in Walnut Sauce (Chiles en Nogada)
Rack of Lamb with Pomegranate Glaze
Smoked Trout Hash
Vitello Tonnato (Veal with Tuna Sauce)
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