SAVEUR MAGAZINEFor people who view the world food-first.
Photo: James Oseland
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Photo: Laura Sant
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A sauteed lean-cut filet mignon cooked accompanied with a rich sauce made with brandy.
Photo: Landon Nordeman
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Photo: Todd Coleman
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Photo: Michael Kraus
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The recipe for this potent drink, named for the French Quarter, or Vieux Carré (“old square” in French), comes from the Hotel Monteleone’s rotating Carousel Bar.
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Based on a recipe in Peter Greweling’s Chocolates and Confections (Wiley, 2010), these candies taste best with a pinch of sea salt sprinkled on top.
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The addition of sweet white miso updates a traditional corn cake recipe.
Photo: Leah Koenig
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Our simplified version of the flaming coffee cocktail served at Arnaud’s in New Orleans uses strong black coffee spiced with whole cloves.
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