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10/26/2012
Carbonnade (Flemish Beef and Beer Stew)
Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer.
Issue #150
01/17/2008
Whole Wheat Crostini with Creamed Chanterelles
Use hearty whole wheat bread for this simple and appealing dish.
Issue #95
08/15/2007
Rich Beef Stock
Use this stock to make any recipe calling for a rich beef stock.
Issue #61
10/19/2000
Dandelion-Lentil Soup
Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May.
Issue #34
07/06/2011
Georgian Cilantro Sauce
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
Issue #26
10/02/2001
Red-Onion Relish
If you any find yourself with a glut of red onions, this tart, spicy chutney is delicious with meat or fish.
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