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Recipes by Course
Sides
Risotto di Zucca, Porri, e Vongole (Risotto with Butternut Squash, Leeks, and Clams)
Spiced Black-Eyed Peas with Curry Leaves
Buttermilk Cluster
Roasted Radishes
Okra in Yogurt
Cabbage Kimchi
Creamed Roasted Onions
Water Kimchi
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Sweet Potatoes in Syrup with Guava
Curried Creamed Onions
Oaxacan Stuffing
Brandied Cranberry Sauce
Grilled Eggplant with Basil Vinaigrette
Pickled Shiitakes
Homemade Sesame Seed Buns
French Fries
Pommes Soufflés
By
SAVEUR EDITORS
Shrimp Ceviche
Jalapeño Corn Bread
Wine-Simmered Collard Greens
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