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Rice
Roasted New Potatoes with Creamed Spinach and Crispy Garlic
By
NIGEL SLATER
Middle Eastern Rice with Lentils, Frizzled Onions, and Lemony Yogurt Sauce
By
BENJAMIN KEMPER
Chicken and Rice Vermicelli Soup
By
CORINNE TRANG
Pearled Couscous Salad with Kale, Halloumi, and Za’atar
By
FATIMA KHAWAJA
Eggless Pasta Frittata With Anchovies, Raisins, and Pine Nuts
By
KATIE PARLA
Georgian Funeral Rice
By
BENJAMIN KEMPER
Avgolemono
By
DIANE KOCHILAS
Roman-Style Rigatoni with Oxtail Ragù
By
KATIE PARLA
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Vegetarian Pulao with Lime Pickle and Raita
By
ROMY GILL
Vegetarian Borscht
By
SAVEUR EDITORS
Ndambe (Senegalese Lamb and Black-Eyed Pea Stew)
By
BINTA FALL AND CHERIF MBODJI
Julia Child’s Garlic Mashed Potatoes
By
JULIA CHILD
Beefy Chechen Noodles Should Be Your Next Weekend Cooking Project
By
BENJAMIN KEMPER
British Kedgeree
By
BEN MERVIS
Baked Spanish Rice with Chorizo, Chickpeas, and Raisins
By
BENJAMIN KEMPER
Pasta, Patate, e Provola (Cheesy Italian Pasta and Potato Stew)
By
KATIE PARLA
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