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Issue 187
Iraqi Lemon Cardamom Cookies
By
JESSICA SOFFER
Cast-Iron Squash Pudding
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
How Pu-Erh Becomes Pu-Erh
Yes, You Want This Spicy Chinese Noodle Soup for Breakfast
By
MAX FALKOWITZ
Yunnan-Style Breakfast Noodle Soup (Mi Xian)
By
STACY ADIMANDO
My Life With Marilyn, the Family Lemon Tree
By
JESSICA SOFFER
The World’s Last Great Undiscovered Cuisine
By
ANYA VON BREMZEN
Herbed Lamb Stew (Sabzi Govurma)
By
SAVEUR EDITORS
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Chicken Pilaf in a Lavash Crust (Khan Plov)
By
SAVEUR EDITORS
Eggplant and Walnut Frittata (Badimjan Kükü)
By
SAVEUR EDITORS
Walnut-Cardamom Cookies (Mutaki)
By
SAVEUR EDITORS
Stuffed Meatballs and Chestnuts in Saffron Broth (Küfta Bozbash)
By
SAVEUR EDITORS
Almond-Cardamom Baklava (Azeri Pakhlava)
By
SAVEUR EDITORS
The Joe Beef Guide to Open-Fire Feasting
By
MEREDITH ERICKSON
Roasted Sunchokes with Potatoes & Mushrooms
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
Fire-Roasted Duck & Pheasant with Red Currant Jelly
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
Potatoes with Chestnuts and Clams
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
Crab Apple Liqueur with Cinnamon
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
Stuffed Leeks with Blue Cheese, Raisins, and Almonds
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
A Wedding Feast for 4,000 in Bangladesh
By
TANVEER BADAL AS TOLD TO ALEX TESTERE
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