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The City Magazine Since 1975
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Oyster Dressing
Root Vegetable Latkes
Broccoli Casserole
Roasted Sweet Potatoes with Tahini Yogurt
Soft-shell Crabs with Roasted South Carolina Sweet Spring Onions & Blood-Orange Vinaigrette
Succotash with Green Peanuts
Fried Okra
Roasted Asparagus with Asparagus Purée
Fried Peanuts with Pimentón & Collards
Long Beans with Brown-Butter Emulsion
Stuffed Sweet Onions
Corn-bread Dressing with Bacon & Pecans
Capered Deviled Eggs
Ricotta Gnudi with Mixed Mushrooms & Goat Cheese
Roasted Beets & Their Greens
Oyster Cornbread Dressing
Brussels Sprouts with Caramelized Onions & Bacon
Blue Crab Risotto with Cascabel Chiles
Roasted Sunchokes, Parsnips, & Brussels Sprouts with Sautéed Carrots
Farro Succotash
Other Accoutrements
Fried Wonton Crisps
Toasted Sesame Ginger Jasmine Rice
Cilantro Lime Peanuts & Cashews
Cucumbers & Onions
Cast-Iron Seared Local Green Beans with Soy & Sesame
Lemon-Basil Crab Cakes
Dressed-Up Deviled Egg Trio
Collard Greens with Ham Hocks
Hoppin’ John
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