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+5 More...
Creamed Onion Gratin
Atholl Brose
Rakomelo
Wassail
Green Beans with Lemon and Capers
Hungarian-Style Stuffed Cabbage (Töltött Káposzta)
Menu: A New Classic French Feast
Prague Cooler
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Poireaux Vinaigrette (Marinated Leeks with Herbs)
Pomme Purée
Herbes de Provence Grilled Turkey
Aïoli
Gnocchi with Cream-and-Red Wine Sauce (Gnocchi al Sagrantino)
Rigatoni with Pancetta Tomato Sauce (Rigatoni all’Amatriciana)
Pear and Cheese Ravioli (Cacio e Pere)
Pecorino Flans with Tomato Sauce (Pecorino Tortas con Salsa di Pomodoro)
Tagliatelle with Goose Ragù (Tagliatelle al Ragù d’Oca)
Pork with Juniper Berries (Filetto di Maiale con Bacche di Ginepro)
Vitello con Salsa di Funghi e Tartufo (Veal with Mushroom-Truffle Sauce)
Triple Garlic Linguine
Georgian-Style Cornish Game Hen with Garlic Sauce (Tabaka da Niortskali)
Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)
Umbrian Snowflake Cookies (Biscotti ai Cereali)
Haricots Verts Casserole
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