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The specialty of the house at Café Rouge is meat and Marsha McBride's favorite type of meat is oxtails. She ...
Pinot Blanc, a relatively new varietal in Oregon, pairs well with olive oil and aromatics like fennel and coriander s...
It’s the deep, intense flavor of lamb that sets this sauce apart from other classic meat sauces. So does the fact tha...
Pizzaiola in southern Italy refers to a dish, almost always beef, cooked with pizza flavorings, meaning canned plum t...
If you buy shelled peas, you'll need about 6 ounces for this delicious, earthy morel-studded pasta. Plus: Pasta Reci...
Braised artichokes, filled with savory garlic-and-dill-flavored rice, are another Kotsoni family favorite. Medium art...
The blend of fresh and long-simmered flavors is what makes this dish so special. Puree the arugula into the sauce at ...
The figs lend a fruity sweetness to the dish while absorbing the flavorful chicken-cooking liquid. Plus: More Chicke...
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