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Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end Simply put, it is a pork roast with red-wine-soused prunes Hardly elegant, although it doesn’t have to be heavy either
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This savory pie recipe has a rye and caraway seed crust and is stuffed with pastrami, potatoes, Brussels sprouts, and Swiss cheese mixed with a mustardy sauce.
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This easy and colorful salad, made with cannellini beans, artichokes, green olives, and diced tomatoes, is great for barbeques and picnics.
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Jeff Cerciello blends olive, canola, and hazelnut oils to give depth to the dressing for this fantastic winter salad. For even more color, use both red, and white endives.
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Get Roast Pig Recipe from Food Network
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Apple crostata, a rustic tart with fresh sliced apples, cinnamon, nutmeg, vanilla, with a butter crust.
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Get 7-Spice Garlic BBQ Short Ribs Recipe from Food Network
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Get Garlic Chicken in Casserole with Israeli Couscous Recipe from Food Network
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Get Paella Recipe from Food Network
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Get Surf and Turf Paella Recipe from Food Network