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  • October 22, 2012

    Skate Grenobloise

    Recipe from Les Halles by Anthony Bourdain/Bloomsbury USA, 2004. Long thought of as a “trash fish,” skate is one of the truly great seafood items: tender, sweet, well-textured...

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  • October 22, 2012

    Pan-Roasted Bouchot Mussels

    From Momofuku, by David Chang and Peter Meehan, Clarkson Potter, 2009. Bouchot-style mussels are raised on thick wooden posts plunged into the sea floor. Because of their perch, bouchot mussels...

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  • October 22, 2012

    Creole Dirty Rice

    Serve with Emeril's Delmonico Crispy Pork Cheeks Yield: 4 servings Ingredients: 1 tablespoon vegetable oil 1 tablespoon butter 1/2 cup chopped yellow onion 1/2 cup chopped...

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  • October 22, 2012

    Emeril's Delmonico Crispy Pork Cheeks with Creole Dirty Rice

    Recipe from Emeril’s Delmonico by Spencer Minch, courtesy Emeril Lagasse Dirty rice is a staple in Louisiana’s Creole cooking. Spencer Minch, the chef de cuisine at Emeril’s...

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  • October 22, 2012

    Cod with Malaysian Chili Sauce

    Recipe from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten/Clarkson Potter, 2007. The robust spicy-sweet sauce in this dish is the perfect accompaniment to the subtle flavor of cod...

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  • October 22, 2012

    Spicy Shrimp Skewers

    With fresh, zesty flavor, these simple skewers make a great informal appetizer to serve with drinks. For a more formal first course, serve the skewers on a lightly dressed salad.

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  • October 19, 2012

    Weiner Schnitzel

    Recipe from The Berghoff Family Cookbook by Carlyn Berghoff with Nancy Ross Ryan/Andrews McMeel, 2007. Yield: 4 servings Ingredients: 1 cup all-purpose flour, seasoned with salt and...

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  • October 19, 2012

    Chicken & Egg

    From Momofuku, by David Chang and Peter Meehan, Clarkson Potter, 2009. Momofuku’s “Chicken and Egg” was inspired by a rendition of oyako-don (oyako means “mother and child,...

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  • October 19, 2012

    Bibb Lettuce Salad

    Recipe from Bouchon by Thomas Keller/Artisan, 2004. This salad is all about freshness. Use plenty of freshly picked fines herbes: parsley, chives, tarragon, and chervil; harder herbs, such as...

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  • October 19, 2012

    Mushroom Strudel

    Recipe from The Berghoff Family Cookbook by Carlyn Berghoff with Nancy Ross Ryan/Andrews McMeel, 2007. Yield: 8 servings Ingredients: 2 tablespoons canola oil 1/3 cup chopped white...

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  • October 19, 2012

    Braised Beef with Red Wine

    Recipe from Bouchon by Thomas Keller/Artisan, 2004. The primary techniques for Bouchon’s beef bourguignon are those of refinement—removing the impurities at every opportunity. One of our...

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  • October 19, 2012

    Country Ham–Wrapped Sturgeon with Fennel and Sun-Dried Tomato White Bean Ragout

    Recipe from The Blackberry Farm Cookbook by Sam Beall/Clarkson Potter, 2009. Tennessee was one of the first states to farm-raise sturgeons. The enterprise was started in order to restock...

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  • October 19, 2012

    Wild Garlic and White Bean Curry

    Recipe from My Favorite Ingredients by Skye Gyngell/Ten Speed Press, 2010. Yield: 6 servings Ingredients: 1 cup dried cannellini beans, cooked 1 teaspoon vegetable oil 2 red onions...

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  • October 19, 2012

    Grilled BLT Double-Cut Strip Steak

    Bistro Laurent Tourondel by Laurent Tourondel and Michele Scicolone/Wiley, 2008. I like these steaks best when they are grilled outdoors over hickory wood, but they also can be cooked indoors....

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  • October 19, 2012

    Nutty Fried Chicken with Milk Gravy

    From Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing. The combination of this nutty dusting for...

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