Saveur - Spring 2019
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In this issue
One Hundred Years of Oysters A century after opening, a New Orleans restaurant is still turning out its famous fried oyster loaf BY C. MORGAN BABST. The Rum Runner One rum-obsessed importer is scouring the Caribbean to find the best bottles the islands have to offer BY CHRIS COHEN. Searching for Erkuai Chewy rice cakes are the foundation of a variety of traditional soups and stir-fries in China’s Yunnan province BY GEORGIA FREEDMAN. Fish Food Charcutier Elias Cairo leads a fly-fishing trip in Oregon’s Wallowa Mountains, complete with char-grilled trout BY MEREDITH ERICKSON.
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