Recipes by Technique

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Venison with Seared Foie Gras

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Poached Sole with Vermouth

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Japanese-Style Chicken Curry (Wafuu Curry)

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Canning Pickles with a Boiling Water Bath

Cooking Artichokes

Cooking Artichokes

Snapper with Rosemary–Basil Oil

Snapper with Rosemary–Basil Oil

Stuffed Romaine Leaves with Avgolémono Sauce

Stuffed Romaine Leaves with Avgolémono Sauce

Swiss Onion Pie

Swiss Onion Pie

Nancy's Violet Jelly

Nancy’s Violet Jelly

Smoked Salmon with Pickled Chanterelles

Smoked Salmon with Pickled Chanterelles

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Lobster Fricassée

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Squid with Feta Cheese and Tomatoes

Squid with Feta Cheese and Tomatoes

Vanilla Custard with Strawberries

Vanilla Custard with Strawberries

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Chinese Cabbage Salad with Scallions and Roasted Peanuts

Pappardelle Over Wilted Asian Greens

Pappardelle Over Wilted Asian Greens

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Steamed Choy Sum with Sweet Shallot Vinaigrette

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