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Spit-Roasted Kid Goat
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SAVEUR EDITORS
Pickled Herring
Sausages with Vegetables
Rolled Stuffed Flank Steak
Skate Cooked in Clarified Butter with a Brunoise of Fruit and Vegetables in Vinegar Sauce
Hominy, Chicken, and Pork Stew
Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit
Sorrel Frittata
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Squash Gnocchi with Meat Sauce
Stuffed Guinea Hen
Corsican-Style Kid
Salt Cod Hash
Braised Beef Brisket with Pickled Walnuts
Roasted Whole Fish with Herbs
Armando’s Braised Rabbit
Eggplant Parmesan
Stir-Fried Bitter Melon and Shrimp with Fermented Black Beans
Steamed Rock Cod
Boudin Balls
Mayhaw-Veneered Duck
Octopus Cooked in Wine with Wild Fennel
Lamb and Cheese Pie
Fish Baked with Dried Okra
Fish with Wild Celery
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