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Saveur

MAGAZINE

January/February, 2000

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drinks(4) | main(1) | pork(1) | sides(2)

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Honey-Roasted Belgian Endives and Parsnips

(Saveur, January/February, 2000)

This recipe is borrowed from: Sally Clarke's Book:A Restaurant, Shop and Bakery (Mc Millian).
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Hot Lemonade

(Saveur, January/February, 2000)

Spiced with ginger or mint, this sunny drink is a lovely antidote to chilly weather.
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Limoncello

(Saveur, January/February, 2000)

This Italian lemon liqueur has long been a favorite digestivo among the residents of Italy's Amalfi Coast. It also makes a wonderful homemade holiday gift.
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Michelada

(Saveur, January/February, 2000)

The michelada might just be the best thing that's happened to beer since pizza.
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Pommes Soufflées

(Saveur, January/February, 2000)

Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
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Stuffed Pork Chops with Roasted Apples and Calvados

(Saveur, January/February, 2000)

This is not your ordinary pork chops and applesauce.
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The Sidecar

(Saveur, January/February, 2000)

For best results, use a good quality cognac when making this elegant libation.
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