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Roast
The Spice Is Right
By
SARAH KARNASIEWICZ
Roast Turkey
Roasted Leg of Lamb with Potato-Fennel Gratin
Roasted Veal Breast with Shallot-Caper Stuffing
Prime Rib
Carving Chicken
Striped Bass with Salsa Verde
Roasted Herbed Chicken and Vegetables
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Sautéed Sea Bass with Chanterelles
Honey-Roasted Belgian Endives and Parsnips
Roasted Capon with Sage Stuffing
Duck with Cherries
Roasted Chicken with Bread Salad
Standing Rib Roast with Bordelaise Sauce
Roast Tenderloin of Beef with Jack Daniel’s Peppercorn Sauce
Fennel- and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote
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