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Dinner or Main Course
Grilled Bratwurst With Shoestring Gremolata Fries
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Homemade Canned Tuna
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French-Style Chopped Beef (Bifteck Haché)
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Buri Daikon (Yellowtail and White Radish)
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Pan-Fried Turkey Livers With Bacon and Onions
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Slow-Cooked Salmon With Creamy Leeks and Red Wine Butter
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Broiled Salmon Steaks With Tomatoes, Onions, and Tarragon
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Salmon à la Nage
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Trout With Morels and Wild Asparagus
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Roast Shoulder of Lamb
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Chinese Steamed Fish With Scallions
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Tomatoes Stuffed With Brown Rice and Feta
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Crab and Cabbage Salad (Goi Bap Cai Gà Cua)
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Randy Evans’s Southern Peas
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Sautéed Eggs and Greens With Lemon
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Fava Bean Stew With Garlic, Thyme, and Bay Leaves
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