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Hors D'Oeuvres
Ruangan Chaman (Kashmiri-Style Paneer in Tomato Gravy)
By
ROMY GILL
Varenyky
By
LARISA FRUMKIN
White Bean Anchoïade
By
STUART BRIOZA
Fish Tamales with Hogao del Pacífico
By
ALEJANDRA CUBILLOS GONZÁLEZ
Oysters with Griddled Lemon “Curd”
By
ADELE GRUNBERGER
Catalan Asparagus Vinagrette (Espàrrecs Amb Vinagreta)
By
SAVEUR EDITORS
Fried Onion Rings
By
COLMAN ANDREWS
Fried Sesame Balls With Sweet Red Bean Filling
By
KRISTINA CHO
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Mussels with Pale Ale and Spicy Aïoli
By
ELI SUSSMAN
Surullitos
By
SAVEUR EDITORS
Cast-Iron Squash Pudding
By
DAVID MCMILLAN & FRÉDÉRIC MORIN
Italian-Style Preserved Eel
By
SIMON BAJADA
Malakoffs (Swiss Fondue Fritters)
By
SAVITA IYER
Lemony Fried Cauliflower
By
LEAH KOENIG
Mozzarella in Carozza (Italian-Style Fried Cheese Sandwiches)
By
DANA BOWEN
Broiled Oysters with Parmigiano and ’Nduja
By
SAVEUR EDITORS
Gougères
By
SAVEUR EDITORS
Tahini-Beet Dip
By
SUZANNE ZEIDY
Sherried Apple Chutney
By
CAMILLA WYNNE
Vegetarian Samosas with Potatoes and Peas
By
ROMY GILL
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