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Recipes by Technique
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Fry
Sauté
Sweetbreads with Black Mushrooms and Oyster Sauce
Beef Filets with Foie Gras and Truffles
Bluebarb Pie
Spinach, Beef, and Egg Hash
Stewed Snails with Mushrooms
Three-Cod Chowder
Shellfish Paella
Rice with Squid Ink
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Paella Valenciana
Valencian Pasta
Shrimp with Garlic and Cayenne
Warm Red Mullet and Artichoke Salad
Corned Beef Hash
Poached Eggs in Red Wine Sauce
Beluga Lentils with Roasted Duck
Ground Pork and Chiles
Sole with Cider Sauce
Spicy Broiled Freshwater Prawns
Fresh Borage Ravioli
Stuffed Squid with Lobster Sauce
Sweet Sausage and Broccoli Rabe with Cranberry Beans
Farfalle with Wild Mushroom and Tomato Sauce
Crayfish and Vegetable Chowder
By
SAVEUR EDITORS
Jim Clark’s Chili
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