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Gluten-Free
Fish Baked in Curry Custard (Amok)
Duck Borscht with Fermented Tomato Sauce
By
OLIA HERCULES
Frikadelki in Broth with Fermented Herbs
By
OLIA HERCULES
Cold Yogurt and Herb Soup with Chickpeas
By
OLIA HERCULES
Roast Pork Loin with Salted Caramel Potatoes
By
PAUL CUNNINGHAM
Pumpkin Soup with Orange and Parmigiano-Reggiano
By
PAUL CUNNINGHAM
Honey-and-Butter-Baked Pears with Cold Cream
By
PAUL CUNNINGHAM
Creamed Eggs and Smoked Eel with Chives
By
PAUL CUNNINGHAM
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Blue Cheese, Grape, and Gem Lettuce Salad
Mile End Deli’s Chopped Liver and Pickled Onions
By
NOAH BERNAMOFF
Sugared Rosewater Marzipan Balls (Kaber Ellouz)
By
GHAYA OLIVEIRA
Braised Leg of Lamb with Graukäse Polenta
By
NORBERT NIEDERKOFLER
Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews
Tamarind and Honey-Glazed Roast Turkey
By
PIERRE THIAM
Homemade Pumpkin Purée
Butternut Squash Pepe Soup
Black-Eyed Pea Hummus with West African Chile Paste
Sautéed Maitake Mushrooms with Red Chiles and Cilantro
Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts
Slow-Smoked and Spice-Brined Turkey
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