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“Everything” Flatbread Crackers from Crackers & Dips

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Aussie Burger

(Saveur, August, 2009)

Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia.
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Chowchow

(Saveur, August, 2009)

This tart-sweet relish, which makes use of a bumper crop of late-summer produce, is the perfect condiment.
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Cod Cakes

(Saveur, August, 2009)

Be sure to let the cod cakes firm up in the refrigerator before you fry them, so that they’ll hold their shape.
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Corn Chowder

(Saveur, August, 2009)

This summer chowder is thickened not with flour but by puréeing a little of the soup, which is then stirred back in.
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French Fries

(Saveur, August, 2009)

Double frying is the secret to outstanding fries.
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Homemade Sesame Seed Buns

(Saveur, August, 2009)

These soft rolls are great all-purpose burger buns.
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Huckleberry Crisps

(Saveur, August, 2009)

This dessert can be made with either fresh or frozen huckleberries or blueberries.
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Lamb Burger

(Saveur, August, 2009)

Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro’s.
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Mixed Green Salad with Sichuan Peppercorns

(Saveur, August, 2009)

This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine.
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Padrón Peppers with Serrano Ham (Pimientos de Padrón con Jamón Serrano)

(Saveur, August, 2009)

This is Latin-food writer Maricel Presilla’s interpretation of a classic Spanish dish.
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Patty Melt

(Saveur, August, 2009)

Some say that the patty melt—a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread—isn’t technically a burger, because it has no bun. We love it just the same.
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Pavlova

(Saveur, August, 2009)

Few desserts are both as pretty and as easy to make as a pavlova.
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Peruvian Chicken Stew (Seco de Pollo)

(Saveur, August, 2009)

The brightly colored and intensely fruity Andean pepper known as ají amarillo gives this traditional stew a bold but nuanced character.
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Pickled Serrano Chiles (Serranos en Escabeche)

(Saveur, August, 2009)

These chiles add tartness and heat to everything from tacos to scrambled eggs.
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Pimento Cheese Burger

(Saveur, August, 2009)

Pimento cheese is a popular burger topping in and around Columbia, South Carolina. The cheese gives so much flavor to the burger that you won’t need ketchup.
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Pommes Soufflées

(Saveur, August, 2009)

A kind of magic happens in the making of pommes soufflées, a specialty of the ‘21’ Club in New York City.
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Potato Chips

(Saveur, August, 2009)

A brief rinse under cold water rids raw potato chips of excess starch that might otherwise cause them to stick together in the frying oil.
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Rhubarb–Strawberry Jam

(Saveur, August, 2009)

Rhubarb, a reddish-pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam.
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Rossini Burger

(Saveur, August, 2009)

This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles.
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Seaweed and Dried Fish Broth (Dashi)

(Saveur, August, 2009)

Dashi is an all-purpose savory stock that’s used in Japan to flavor many kinds of foods.
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Shoestring Fries

(Saveur, August, 2009)

Most mandolines come with a julienne attachment that will produce perfect, quick-frying shoestrings every time.
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Shrimp Ceviche

(Saveur, August, 2009)

Sweet and hot peppers lend intense flavor to this ceviche.
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Sid’s Onion Burger

(Saveur, August, 2009)

These burgers consist of beef that is pressed onto the griddle along with paper-thin slices of onion and seared until crisp.
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Truffled Brioche Buns

(Saveur, August, 2009)

Flavored with shallots and black truffles, these buns fancy up any burger.
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Umami Ketchup

(Saveur, August, 2009)

Umami, a savory taste associated with foods like aged cheese and mushrooms, is the signature flavor of this delicious condiment, which is served at the LA restaurant Umami Burger.
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