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Miss Katie’s Seafood Stew
Upside-down Apple Tart (Tarte Tatin)
Zehug Yarok (Green Hot Sauce)
Tehinah
Mint Jelly
Roast Leg of Lamb
Roast Beef Hash
Dandelion Salad with Lardons
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Seared Scallops with Butternut Squash
Korean Barbecue
Sweet-Cherry Spoon Sweet
Canadian Butter Tarts
Pike Perch Braised in Pinot Noir
Grape Tart
Crayfish Soup
Stuffed Roast Suckling Pig
Blood Orange-Fennel Osso Buco
Guajillo Marinade
Sauerkraut Garnished with Smoked, Cured, and Fresh Pork
Two Sides Brown
Pickled Dungeness Crab
Braised Bean Threads with Mushrooms and Cabbage
Birria (Braised Goat or Lamb with Chile–Tomato Sauce)
Chicken with Preserved Lemon and Green Olives
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