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+4 More...
Cincinnati Chili
By
SAVEUR EDITORS
Mussels with Pale Ale and Spicy Aïoli
By
ELI SUSSMAN
Clams and Mussels with Spicy Pork Sausage Broth
By
CHRIS FISCHER
Carter Rochelle’s Texas Chili
By
CARTER ROCHELLE
Scotch Eggs
By
LUCY-RUTH HATHAWAY
Moroccan-Style Honey-Braised Lamb Shanks
By
SAVEUR EDITORS
Zabaglione
By
TAMMIE TECLEMARIAM
Dungeness Crab Is the West Coast’s Holiday Treat
By
ELLEN FORT
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Roasted Garlic-Chile Dungeness Crab with Garlic Noodles
By
SAVEUR EDITORS
Wild Mushroom and Dungeness Crab Stew
By
ERIC RIVERA
Soft-Scrambled Eggs With Black Truffle
By
SAVEUR EDITORS
Roast Beef
By
SAVEUR EDITORS
Coffee-Crusted Beef Tenderloin
By
ROBERT DEL GRANDE
Standing Rib Roast with Black Currant Port Glaze
By
KELLIE EVANS
Chicken Kelaguen
By
LARKIN FEGURGUR CLARK
Meatball Couscous with Raisins and Zibibbo
By
TAMMIE TECLEMARIAM
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