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Recipes by Technique
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Fry
Sauté
Hainanese Chicken Rice
Michael Roberts’s Corn ‘Risotto’
Lentils with Swiss Chard and Khlea
Caponata (Sicilian Sweet-Sour Vegetables)
Shrimp Uggie
Baked Grouper
Red Snapper with Ham Hock–Red Wine Sauce
White Peaches Poached in Sauternes
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Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano
Risotto with Green Beans and Yellow Bell Pepper
Fusilli with Scampi, Cranberry Beans, and Peas
Fegato alla Veneziana (Calf’s Liver and Onions)
Pasta e Fagioli (Pasta and Beans)
Marinated Sardines
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SAVEUR EDITORS
Risi e Bisi (Venetian-Style Rice and Peas)
Tagliolini with True Clams
Risotto with Scampi and Radicchio
Seasoned, Sliced Grilled Beefsteak
Bigoli in Salsa (Whole Wheat Spaghetti with Anchovy Sauce)
Grancevola con Zucchine e Carciofi (Spider Crab with Zucchini and Artichokes)
Trippa alle Verdure (Stewed Tripe with Vegetables)
Sicilian Tomato–Meat Sauce
Ziti with Sausage, Mushrooms, and Cognac
Pasta with Cauliflower
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