Explore culinary adventures with Saveur’s April 2006 issue! Discover the secrets to perfect buffalo wings, swashbuckling red wine cooking techniques, and inspiring food-related art. Indulge in recipes like pappardelle and fritto misto, alongside features on whisky and classic New York sauce styles. Dive into age-old culinary wisdom and explore the timeless appeal of old-school flavors. A must-have for food enthusiasts seeking both inspiration and practical kitchen knowledge.

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