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Issue 121
Grapefruit Cake
Sautéed Chinese Broccoli
Sartin’s “Barbecued” Crabs
Tomato Salsa
Cabbage and Radish Slaw
Redfish on the Half Shell
Pecan Pie
Redfish on the Half Shell
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Born Green
By
SAM GWYNNE
Food Writing with Soul
By
THE EDITORS
Steak in Paradise
By
ROBB WALSH
Gulf Oystermen
By
ROBB WALSH
Drinks that Beat the Heat
Okra
Free Spirits
By
AARTI VIRANI
New Zion Barbecue
By
PATRICIA SHARPE
Apricot Kolache Filling
Twenty-Four Reasons Why We Love Texas
By
SAVEUR EDITORS
Heaven and Hell Cake
Cottage Cheese Kolache Filling
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