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Recipes by Technique
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French-Style Chopped Beef (Bifteck Haché)
Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter
Wok-Charred Long Beans with Black Olives
Trout with Morels and Wild Asparagus
Morel Omelette
Morels in Cream Sauce
Bulgur Wheat with Tomato
Greg Massa’s Brown Rice Pilaf
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Black Beans with Mixed Meats and Accompaniments (Feijoada Completa)
Sautéed Collard Greens
Sauteed Rice (Arroz Brasileiro)
Crab Soup
Brown Rice, Lentil, and Spinach Soup
Kitfo
The Cardinal’s Ragù
Classic Ragù alla Bolognese
Ragù Enriched with Chicken Livers (Ragu di Fegato di Pollo)
‘New Style’ Ragù alla Bolognese
Alessandra Spisni’s Ragù alla Bolognese
Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio
Ground Lamb and Peas in Yogurt
Tibetan Beef and Potato Stew
Braised Chicken with Kumquats and Green Olives
Breakfast Burritos
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