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“AM/PM Sherry” Aperitif
Lamb-Stuffed Cabbage Rolls with Green Tahini
Rabbit with Mustard (Lapin a la Moutarde)
The Winemaker’s Roast Duck with Shallots and Concord Grapes
By
KATE HILL
Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)
By
KATE HILL
Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)
By
KATE HILL
Gascon-Style Duck Confit (Confit de Canard)
By
KATE HILL
Menu: A French Valentine’s Day Dinner for Two
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Mocha Dacquoise Cake
By
SAVEUR EDITORS
7 Ugly French Recipes That Are Still Delicious Enough to Cook All the Time
By
SAVEUR EDITORS
The Ultimate Stuffed Cabbage (Lou Fassum)
By
SAVEUR EDITORS
Cheese Gougères
By
DORIE GREENSPAN
Swedish Visiting Cake Bars
By
DORIE GREENSPAN
Seafood Soup With Ginger and Yuzu Kosho
By
DORIE GREENSPAN
Almond Frangipane
By
STACY ADIMANDO
Rich Beef Bouillon
By
MITCHELL DAVIS AND LAURENT GRAS
The Ultimate Pot Roast
By
MITCHELL DAVIS AND LAURENT GRAS
Pan-Seared Chicken with Riesling Cream Sauce, Chanterelles, and Chard
By
SAVEUR EDITORS
Baked Apple Terrine with Calvados
By
JEAN-FRANÇOIS GUILLOUET-HUARD
Lentil Salad with Pork Belly
By
DANIEL BOULUD
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