2 comforting braises for a cozy fall weekend

Plus, a Senegalese-inspired Thanksgiving menu and where to eat in Dakar. [SAVEUR]( EAT THE WORLD [Pot-au-Feu]( Photo: Murray Hall • Food Styling: Jessie YuChen [Pot-au-Feu]( [Here’s how to make France’s quintessential boiled beef dinner, complete with savory root vegetables and rich, meaty broth.]( [GET THE RECIPE]( [Classic Osso Buco]( Photo: Murray Hall • Food Styling: Jessie YuChen [Classic Osso Buco]( [The only recipe you’ll ever need for the Italian wine-braised veal shanks.]( [GET THE RECIPE]( [Where to Eat in Dakar, Senegal]( Ricci Shryock [Where to Eat in Dakar, Senegal]( [These 12 restaurants are defining the city’s dining scene with terrific renditions of thieboudienne, wood-fired grouper, spicy okra stew, and so much more.]( [READ THE STORY]( [Ndambe (Senegalese Lamb and Black-Eyed Pea Stew)]( Belle Morizio [Ndambe (Senegalese Lamb and Black-Eyed Pea Stew)]( [This warming, rib-sticking braise satisfies from dusk to dawn in the West African country.]( [GET THE RECIPE]( [A Brooklyn Thanksgiving with the Flavors of Senegal]( Ryan Liebe [A Brooklyn Thanksgiving with the Flavors of Senegal]( [Chef Pierre Thiam adapts West African flavors for his festive American Thanksgiving feast.]( [READ THE STORY]( [Don't Miss SAVEUR's Latest Print Issue! Subscribe Now]( [View In Browser]( [Share With a Friend]( [Privacy Policy]( [Facebook]([Twitter]([Instagram]([Pinterest]( Copyright © 2024 Another Little Whisk LLC, All rights reserved. 285 Avenue C, New York, New York 10009 [Preferences]( | [Unsubscribe](