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Recipes
Potted Foie Gras and Vegetables
Blood Orange-Fennel Osso Buco
Guajillo Marinade
Venison Stew
Mexican Beef Stew
‘Number One’ Soup Stock
Sauerkraut Garnished with Smoked, Cured, and Fresh Pork
Sweet and Savory Squab and Almond Pie
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Persimmon with Miso Sauce
‘Number Two’ Soup Stock
Pollo Relleno
Crab Wrapped in Wakame Seaweed
Shrimp in Creamy Chile Sauce
By
SAVEUR EDITORS
Two Sides Brown
Pickled Dungeness Crab
Roasted Dungeness Crab
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