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Tafelspitz (Vienna’s Favorite Cut of Boiled Beef with Traditional Accompaniments)
Pork Stewed with Celery in Egg–Lemon Sauce
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Grilled Sausage with White Beans
Kid Goat Pilaf Cooked in Spiced Meat Stock
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Epi’s Beef Tongue
Stuffed Bresse Chicken with Asparagus
Meat Glaze
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Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi
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Calves’ Feet Salad
Beef Braised in Amarone
Amarone Risotto
Refried Ayocote Beans
Spiced Parsnip Soup
Chicken in Beer
Stuffed Pears with Bitter Crème Anglaise
Watermelon Pickle
Pumpkin Couscous
Corn Cooked in Milk with Chiles and Coconut
Sardinian Gnocchetti with Tomato Sauce
30 minute Mozzarella
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Grandmaw Peacock’s Southern Chicken and Rice Recipe
Veal Cutlets with Avocado and Truffle Cream
Daikon Radish with White Miso Sauce (Furofuki Daikon)
Rice Noodle Pilaf
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