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The Best Fried Brussels Sprouts
By
SARA GORE
Humbà Beets
By
JAMILYN SALONGA-BAILEY AND LORDFER LALICON
Ginataang Squash
By
JAMILYN SALONGA-BAILEY AND LORDFER LALICON
Canela-Apple Tarte Tatin
By
CLARE MALFITANO
Roast Chicken with Roth Grand Cru Stuffing
By
CLARE MALFITANO
Fennel and Celery Salad with Roth Buttermilk Blue
By
CLARE MALFITANO
Pabassinas (Raisin and Nut Cookies)
By
SAVEUR EDITORS
Chile-Rubbed Leg of Venison
By
MATTHEW MCCLURE
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Beer-Braised Mustard Greens with Wild Boar Bacon
By
JANIE RAMIREZ
Pheasant and Leek Pot Pie
By
ELIZA GLAISTER
Skillet Quail with Wild Mushroom Gravy
By
SHANE MITCHELL
Pot-au-Feu
By
SAVEUR EDITORS
Classic Osso Buco
By
RICK MOONEN
Æbleflæsk (Roasted Apples and Bacon with Onions and Thyme)
By
PAUL CUNNINGHAM
Canadian Butter Tarts
By
SAVEUR EDITORS
Fried Sage Leaves
By
SAVEUR EDITORS
Budín Azteca (Layered Tortilla Casserole)
By
RODMAN PRIMACK AND RUDY WEISSENBERG
Honey-Roasted Apples with Calvados and Sesame
By
BEN MIMS
Rhode Island Clam Cakes
By
KAT CRADDOCK
Honey-Glazed Roast Pork with Apples
By
JEAN-FRANÇOIS GUILLOUET-HUARD
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