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87
game-pie

Game Pie

The idea of making a raised-crust pie is a daunting one, I know, but I should tell you that a 15-year-old boy, Nick Blake, came to spend...

174
creamy-soft-polenta-with-meat-ragu

Creamy Soft Polenta with Meat Ragu

I serve this traditional side dish as an antipasto. Guess what? I like it more as a small plate to kick off a meal than as a side. On the...

Comments (2)
243
sauteed-chicken-paillards-with-cranberry-orange-salsa-and-blue-cheese-grits

Sauteed Chicken Paillards with Cranberry-Orange Sals...

Oh, this recipe might sound a bit fancy since it does have the interesting flavor combinations you would expect in a trendy restaurant, ...

Comment (1)
302
pumpkin-seed-brittle

Pumpkin Seed Brittle

I hope I’m making your life easier when I say you should make this well in advance of dinner. This is not just because you need the britt...

355
frisee-salad-with-burnt-garlic-vinaigrette

Frisee Salad with “Burnt” Garlic Vinaigrette

Vegetables or fish dressed with warm garlicky olive oil and topped with garlic chips can be found in many regions of Spain, from Andalusi...

363
smoke-roasted-sweet-potatoes

Smoke-Roasted Sweet Potatoes

Barbecue was a New World invention. And sweet potatoes and maple syrup are indigenous New World foods. Put them together and you get a s...

378
caviar-tartlets

Caviar Tartlets

These precious little puff pastry tartlets, filled with two or three kinds of caviar, will make an hors d’oeuvre fit for a Czar. The crèm...

387
green-tomato-tart

Green Tomato Tart

Preheat he oven to 350° F.  Prepare the pie dough.  While the pastry is chilling, heat the oil in a skillet and add the onions. Slowly c...

392
baked-beans-with-black-duck-breasts-and-linguica-sausages

Baked Beans with Black Duck Breasts and Linguiça Sau...

If the salt pork is very salty, boil it first. Otherwise it will burn and brown before the fat is rendered.

393
brown-bread

Brown Bread

Butter the steamed pudding mold, including the cove.  In a large bowl, combine the flours, cornmeal, baking soda, and salt. Add the butt...

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