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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
4.51
(39)
93
Lamb Shanks Braised in Red Wine with Herbes de Provence
4.07
(42)
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
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
Polenta with Parmesan and Butter
4
(9)
2
vegetarian
Beet and Potato Roesti
4.44
(9)
29
vegetarian
Celery Root and Potato Roesti with Lemon and Parsley
4
(2)
1
quick
Polenta with Italian Sausage and Tomato Sauce
4.33
(3)
2
make ahead
Caraway Infused Oil
Braised Lamb Shanks with White Beans, Swiss Chard, and Marjoram
4
(2)
11
vegetarian
Quick Cooked Greens with White Beans and Rosemary
4
(2)
1
vegetarian
Herbed Potato Roesti with Smoked Cheddar
3.5
(2)
make ahead
Fennel Infused Oil
Rustic Country Bread - Hand Mixed Version
2.33
(3)
3
Coffee Pudding Cake
5
(1)
make ahead
Cardamom Infused Oil
Raisin Compote with Rosemary and Thyme
quick
Quick Cooked Greens with Penne and Prosciutto
3
vegetarian
Quick Cooked Greens with Red Bell Pepper
5
(3)
Rustic Country Bread - Food Processor Version
1
Quick Cooked Greens with Bacon and Black-Eyed Peas
5
(1)
4
Quick Cooked Greens with Bacon and Onion
4.67
(3)
3
quick
vegetarian
Polenta with Wild Mushrooms and Rosemary
3.67
(3)
3
make ahead
Clove Infused Oil
Vanilla-Bourbon Pudding Cake
4
(1)
3
make ahead
Allspice Infused Oil
make ahead
Peppercorn Infused Oil
make ahead
Ginger Infused Oil
Quick Cooked Greens with Prosciutto
make ahead
Ras el Hanout (North African Spice Blend)
4
vegetarian
Quick Cooked Greens with Black Olives and Lemon Zest
5
(1)
1
Dried Pear and Orange Compote with Honey and Sage
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