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January/February 1995
Recipes
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Magazine
1
January/February 1995
March/April 2014
Category
Recipes
Lemon Pudding Cakes
4.5
(38)
93
Lamb Shanks Braised in Red Wine with Herbes de Provence
4.14
(41)
32
Braised Lamb Shanks with Lemon and Mint
4.57
(7)
9
Cooked Dried Beans
4.36
(14)
20
Rustic Country Bread - Standing Mixer Version
3.6
(5)
28
vegetarian
Basic Polenta
4.14
(14)
12
vegetarian
Polenta with Parmesan and Butter
4
(9)
2
Braised Lamb Shanks with Ras el Hanout
3.33
(3)
2
vegetarian
Quick Cooked Greens with Garlic and Red Pepper Flakes
4.27
(11)
10
vegetarian
Celery Root and Potato Roesti with Lemon and Parsley
3
(1)
vegetarian
Beet and Potato Roesti
4.44
(9)
29
Braised Lamb Shanks with White Beans, Swiss Chard, and Marjoram
4
(2)
11
make ahead
Caraway Infused Oil
vegetarian
Herbed Potato Roesti with Smoked Cheddar
3.5
(2)
quick
Polenta with Italian Sausage and Tomato Sauce
4.33
(3)
2
vegetarian
Quick Cooked Greens with White Beans and Rosemary
4
(2)
1
Rustic Country Bread - Hand Mixed Version
2.33
(3)
3
make ahead
Cardamom Infused Oil
vegetarian
Quick Cooked Greens with Red Bell Pepper
5
(3)
Vanilla-Bourbon Pudding Cake
4
(1)
3
make ahead
Allspice Infused Oil
quick
Quick Cooked Greens with Penne and Prosciutto
3
quick
vegetarian
Polenta with Wild Mushrooms and Rosemary
3.67
(3)
3
make ahead
Ras el Hanout (North African Spice Blend)
4
Coffee Pudding Cake
5
(1)
make ahead
Ginger Infused Oil
Quick Cooked Greens with Bacon and Onion
4.67
(3)
3
make ahead
Clove Infused Oil
Rustic Country Bread - Food Processor Version
1
Quick Cooked Greens with Bacon and Black-Eyed Peas
5
(1)
4
vegetarian
Quick Cooked Greens with Black Olives and Lemon Zest
5
(1)
1
make ahead
Fennel Infused Oil
Quick Cooked Greens with Prosciutto
make ahead
Peppercorn Infused Oil
make ahead
Chile Infused Oil
3
(2)
1
make ahead
Coriander Infused Oil
5
(1)
2
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