Cheesy Spinach & Black Garlic Omelet
Mashed Potatoes with Melted Leeks
Belgian Beef Carbonnade
Braised Pork & Fennel
Braised Lamb Shanks with Rosemary & Garlic

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Rabbit Fricassee with…

Rabbit, happily, is getting easier to find at local…

By Terese Allen
Winter 2015 Issue 0

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10 Ingredients | 1.5 hours

Cheesy Spinach & Black Garlic…

Yes, black garlic. Black garlic is a specially…

By the Black Garlic North America kitchen
Winter 2015 Issue 0

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10 Ingredients | 10 mins.

Caldo Verde (Portuguese…

This unique Portuguese soup is spiced up with chorizo…

By Dani Lind
Winter 2015 Issue 0

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9 Ingredients | 45 mins.

Mashed Potatoes with Melted…

Make humble mashed potatoes extra special with leeks…

By Dani Lind
Winter 2015 Issue 0

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8 Ingredients | 40 mins.

Five-Way Chicken Paprika

Five kinds of chilies and peppers give this version of…

By Terese Allen
Winter 2015 Issue 0

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14 Ingredients | 60-80 mins.

Belgian Beef Carbonnade

Back in the 1980s, it wasn’t easy finding a good…

By Terese Allen
Winter 2015 Issue 0

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12 Ingredients | 2 hours

Braised Pork & Fennel

Your kitchen will smell celestial when this is…

By Terese Allen
Winter 2015 Issue 0

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10 Ingredients | 2-3 hours

Braised Lamb Shanks with…

Lamb shanks are great for braising because they…

By Terese Allen
Winter 2015 Issue 0

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4 Ingredients | 2 to 2.5 hours

Zuppa di Funghi (Wild…

This Italian stew is thick, flavorful and perfect for…

By Francesco Mangano
Fall 2015 Issue 1

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Ingredients |