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Agnello con Piselli: Lamb with Peas
By Carla Capalbo
Feb 22, 2023
•
The Art of Eating
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Two Thanksgiving Menus
With Three Possibilities for Birds to Roast
Nov 17, 2022
•
Edward Behr
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Two Thanksgiving Menus
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Chou Farci, Sauce Tomate (Stuffed Cabbage with Tomato Sauce)
By Edward Behr and James MacGuire
Nov 8, 2022
•
The Art of Eating
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Chou Farci, Sauce Tomate (Stuffed Cabbage with Tomato Sauce)
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Fricassée de Poulet au Vinaigre de Framboise (Chicken with Raspberry Vinegar)
Poulet au vinaigre may be traditional, but it’s scarce and perhaps nonexistent in French cookbooks published before the 1970s, when it was taken up by…
May 22, 2022
•
Edward Behr
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Fricassée de Poulet au Vinaigre de Framboise (Chicken with Raspberry Vinegar)
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Fricassée de Poulet Angevine (Chicken with Cream and Mushrooms)
The French word fricassée, probably from the words for “fry” and “break,” is in modern times often a dish of chicken cut up, or “broken,” into pieces…
Mar 1, 2022
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Edward Behr
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Fricassée de Poulet Angevine (Chicken with Cream and Mushrooms)
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Poulet au Vin Jaune et aux Morilles (Chicken with Cream, Morels, and Vin Jaune)
Chicken, cream, morels, and vin jaune form one of the great flavor combinations.
Jan 13, 2022
•
Edward Behr
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Poulet au Vin Jaune et aux Morilles (Chicken with Cream, Morels, and Vin Jaune)
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Stuffat tal-Fenek (Maltese Rabbit Stew)
By Debbie Schembri
May 20, 2021
•
The Art of Eating
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Texas-Style Chili
“Chili is largely a state of mind,” Bill Bridges wrote in his 1981 Great American Chili Book. He was a native of Palestine, Texas (he died in 2003), a…
Jan 28, 2021
•
Edward Behr
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Texas-Style Chili
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Cassoulet
By James MacGuire
Feb 17, 2020
•
The Art of Eating
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Cassoulet
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Kerala Beef Fry (Erachi Ularthiyathu)
By Archana Pidathala
Aug 25, 2017
•
The Art of Eating
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Kerala Beef Fry (Erachi Ularthiyathu)
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Goat Meatballs
Adapted from Gramercy Tavern by Melissa Pasanen
Aug 24, 2017
•
The Art of Eating
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Goat Meatballs
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Scallopini al Vino Bianco o al Limone (Veal Scallops with White Wine or Lemon)
If veal scallops are floured before cooking, they’re more tender, although also more bland, since the flour prevents the meat and juices from browning…
May 14, 2017
•
Edward Behr
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Scallopini al Vino Bianco o al Limone (Veal Scallops with White Wine or Lemon)
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