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Recipes
Radicchio with Anchovy and Rosemary Sauce
Stuffed Pigs’ Feet
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Prune and Fig Ravioli with Cinnamon-Scented Butter
Skirt Steak with Shallot Sauce
Corn Dogs
Grilled Pork Chops
Tomatoes and Onions
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Butterscotch Pie Supreme
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Yellow Squash
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Marinated Eggplant
Orecchiette with Broccoli Rabe
Warm Salmon Filets with Fennel Emulsion and Provençal Olive Oil
Porcini Caps Stuffed with Cheese and Ham
Burnt-Milk Fudge
Haricots Verts and Snow Peas Sautéed in Butter
Melon au Porto
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