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Tagliolini with Shaved Black Truffle
By
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Black Truffle Risotto
By
DANIELE SERA
Roast Beef
By
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Coffee-Crusted Beef Tenderloin
By
ROBERT DEL GRANDE
Standing Rib Roast with Black Currant Port Glaze
By
KELLIE EVANS
Meatball Couscous with Raisins and Zibibbo
By
TAMMIE TECLEMARIAM
Georgian Roast Chicken With Bazhe Sauce
By
BENJAMIN KEMPER
Stir-Fried Shrimp and Long Beans with XO Sauce
By
DAN HOLZMAN AND MATT RODBARD
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Sichuan Twice-Cooked Pork Belly (Hui Guo Rou)
By
DAN HOLZMAN AND MATT RODBARD
Jerk Chicken Wings
By
VAUGHN STAFFORD GRAY
Panko- and Herb-Crusted Cod Fillets
By
BARTON SEAVER
Palestinian Red Lentil and Squash Soup (Shorabit Jarjir)
By
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Roast Turkey with Celery-Root Stuffing and Giblet Gravy
By
MARY SUE MILLIKEN
Five-Spice Roast Duck
By
CORINNE TRANG
Galbi Jjim (Braised Short Ribs)
By
SOHUI KIM
Country Captain
By
VISHWESH BHATT
Baked Broccoli Polenta with Roasted Mushrooms
By
JULIA SHERMAN
Simple Spatchcock Turkey
By
NAOMI TOMKY
Green Chili with Chicken and White Beans
By
FARIDEH SADEGHIN
Emilia-Romagna-Style Eel Risotto
By
SIMON BAJADA
Bec d’Asan (Emilia-Romagna-Style Eel Stew)
By
SIMON BAJADA
Grilled Eel with Polenta
By
SIMON BAJADA
Lemon-Infused Spaghetti with Provolone
By
STACY ADIMANDO
Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes
By
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