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Pepperoni and Chive Butter
By
LAURIE WOOLEVER
Duck Fat Turns Root Vegetables Into a One-Pan Dinner
By
MARTHA UPTON
Yunnan-Style Breakfast Noodle Soup (Mi Xian)
By
STACY ADIMANDO
Butterscotch Budino
By
SAVEUR EDITORS
Chocolate, Olive Oil, and Sea Salt Budino
By
SAVEUR EDITORS
The Easy Beef Stew We Can’t Stop Thinking About
By
MARTHA UPTON
22 New Orleans Classics to Celebrate Mardi Gras
By
SAVEUR EDITORS
Buffalo Chicken Rillettes Are Your Perfect Elitist Super Bowl Snack
By
MARTHA UPTON
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Herbed Lamb Stew (Sabzi Govurma)
By
SAVEUR EDITORS
Chicken Pilaf in a Lavash Crust (Khan Plov)
By
SAVEUR EDITORS
Eggplant and Walnut Frittata (Badimjan Kükü)
By
SAVEUR EDITORS
Walnut-Cardamom Cookies (Mutaki)
By
SAVEUR EDITORS
Stuffed Meatballs and Chestnuts in Saffron Broth (Küfta Bozbash)
By
SAVEUR EDITORS
Almond-Cardamom Baklava (Azeri Pakhlava)
By
SAVEUR EDITORS
Roasted Sunchokes with Potatoes & Mushrooms
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
Fire-Roasted Duck & Pheasant with Red Currant Jelly
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
Potatoes with Chestnuts and Clams
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
Crab Apple Liqueur with Cinnamon
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
Stuffed Leeks with Blue Cheese, Raisins, and Almonds
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
The Ultimate Stuffed Cabbage (Lou Fassum)
By
SAVEUR EDITORS
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