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04/10/2008
Chinese Barbecued Spareribs
This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name.
Issue #111
10/30/2007
Quiche Lorraine
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Issue #36
08/17/2007
East End Clam Pie
This dish is a traditional specialty of the East End of the Hamptons.
Issue #29
11/15/2009
Sausage with Potatoes and Peppers
Simple, quick, and yet completely satisfying, this meal combines a whole meal: sausages, potatoes, and vegetables into one baking dish. Continue...
Does Not Apply
Source: Technicolor Kitchen
09/16/2009
Crawfish and Andouille French Bread Pizzas
Classic New Orleans ingredients served up on French bread: it's a combination appealing to adults and children alike. Continue...
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Source: Elizabeth's Edible Experience
08/25/2009
Barbecued Pork Buns (Char Siu Bao)
Barbecued pork buns (char siu bao) are among the most popular dim sum, and no wonder: the combination of savory barbecued pork and sweet pillowy dough gives this snack an addictive flavor like no other. Continue...
Does Not Apply
Source: Rasa Malaysia
08/01/2009
Vermont Maple and Garlic Spareribs
These tangy spareribs get their sticky sweetness from spring maple syrup.
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Source: About