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Issue 199
Cabbage Rolls with Beef and Rice
By
SAVEUR EDITORS
Salted Fried Shrimp
By
SAVEUR EDITORS
Perfect Hot Fudge
By
KAT CRADDOCK
Macanese-Style Portuguese Chicken
By
SAVEUR EDITORS
Zucchini and Feta Fritters
By
YASMIN KHAN
Grilled Onion Salad with Sumac and Herbs
By
YASMIN KHAN
Parathas Are a Carb-Lover’s Dream Come True
By
PRIYA KRISHNA
How to Make Pozole, Mexico’s Greatest Party Food
By
MAX FALKOWITZ
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How to Make Traditional Pad Thai
By
KAT CRADDOCK
Culinary Migrations: Puebla to Philadelphia (and Back Again)
By
SHAUN PETT
Yellow Mole with Fish and Cactus Paddles (Mich Mole)
By
SAVEUR EDITORS
Red Mole with Potatoes and Nopales (Papasmole)
By
SAVEUR EDITORS
Ayocote Bean Tlacoyos
By
SAVEUR EDITORS
Tomatillo and Serrano Chile Salsa
By
SAVEUR EDITORS
Tomato, Guajilo, and Ancho Chile Salsa
By
SAVEUR EDITORS
Andy Ricker’s Pantry Guide to Perfect Pad Thai
By
KAT CRADDOCK
Andy Ricker’s Pad Thai with Pork and Shrimp
By
ANDY RICKER
Palm Sugar Simple Syrup
By
ANDY RICKER
Thai Tamarind Water
By
ANDY RICKER
Toasted Thai Chile Powder
By
ANDY RICKER
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