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4 results for "french"
Narrow Results You've Selected: Tomato Roast Remove all Source Saveur (4) Difficulty Easy (2) Medium (2) Course Soups & Stews (2) Main Course (1) Side Dish (1) Cuisine French (4) Season Spring (2) Fall (1) Summer (1) Topic Recipe (4) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"french"; var omni_prop11 = omni_channel+":"+"french"; var omni_prop12 = omni_channel+":"+"french"; var omni_prop18 = "french"; var omni_prop20 = ""; var omni_prop5 = "Technique:Roast"; var omni_prop8 = "Main Ingredient:Tomato,Technique:Roast"; var omni_pageName="saveur:"+omni_prop12; 10/20/2000 Stuffed Tomatoes A long roasting time intensifies the flavor of the tomatoes—but use very good ones to begin with. Issue #34 10/20/2000 Roasted Whole Fish with Herbs Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America. Issue #34 08/13/2007 Burgundian Beef Stock Beef stock is the classic building block of many signature Burgundian recipes. Issue #30 08/13/2007 Brown Veal Stock Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews. Issue #20

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