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Recipe
Boudin Noir
Boudin Noir
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Recipe
Meatball Sub
The deli classic done right, with gooey cheese and fragrant meatballs.
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Recipe
Classic Steak Tartare
A timeless dish from the legendary Polo Lounge.
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Recipe
Pork Chops with Cherry Sauce
Spice-rubbed meat with sweet cherries in an easy, quick preparation.
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Recipe
Pork Tenderloin with Salsa Verde
Quick and impressive when paired with a tangy, herby sauce.
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Recipe
Fennel, Parsley, and Celery Salad
Served with a preserved lemon and bitters vinaigrette, this salad combines ordinary ingredients in unexpected ways.
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Recipe
Smoked Duck and Cherry Pressed Sandwich
A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries.
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Recipe
Smoked Duck Pizza with Hoisin
Duck combines with red onion and hoisin for a quick meal.
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Recipe
Baked Ziti with Prosciutto
Buttery breadcrumbs provide a nice crunchy crust to balance the creaminess of the sauce.
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Story
We're All Meatheads Now
One more addition to a pig-centric cookbook world.
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Recipe
Grape and Taleggio Grilled Cheese
Doused in grappa for a boozy, floral note.
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Recipe
Roast Turkey with Mushroom Sauce
A classic from Chef Charlie Palmer.
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Recipe
Braised Red Cabbage with Bacon
A great side dish that can be made the day before and gets even better with time.
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Story
Lamb and Red Wine
Lamb is the best meat for Cabs, Pinots, and Rhône-style reds.
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Story
Chronicles from a Pig Party
Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.
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