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04/02/2002
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Issue #12
03/08/2007
Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.
Issue #32
05/02/2012
In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.
Issue #147
12/15/2005
This dish is prepared with a luminous wine from Jurançon.
Issue #79
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