United States Chef
Recipes by We Are Never Full (Page 6)
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Risotto di Polpette di Salsicce al Finocchio: Playing with your Sausage…I was recently introduced to an Australian with whom I had a number of… |
Nov 2011
Intermediate |
1 vote
485 views
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Lobster-Tasting in Maine: A Modern-Day Horror StoryAh, Maine, with its mossy forests, its briny cliffs dotted with picturebook fishing villages, its bracing salt… |
Oct 2011
Intermediate |
1 vote
536 views
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Let Them Eat Pork! Poached and Roasted Pig HocksThe largely unknown city of Compiegne, France, has the distinction of being the site of one of Louis XV’s most… |
Oct 2011
Intermediate |
1 vote
621 views
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Baigan Bharta (Punjabi Eggplant Curry): Virtue Out of Necessity
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Sep 2011
Intermediate |
1 vote
856 views
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A Grapevine Grows in Brooklyn – Sweet, Sticky Grape and Walnut FlatbreadRoll out the red carpet, blow the shiny, loud horns, wear your fanciest… |
Sep 2011
Intermediate |
1 vote
615 views
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Using Your Grey Matter: Veal Brains alla MilaneseOur good friend, of whom we have seen very little recently, but who persists as an unwitting gastronomic… |
Aug 2011
Intermediate |
1 vote
543 views
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This Just In: Seasonal Eating Can be BoringContrary to conventional wisdom, at this time of year when the garden is in a headlong rush to produce fruits,… |
Jul 2011
Intermediate |
1 vote
506 views
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Kitchen Through the Looking-Glass: Creole-Style Steak and Bewitched Black Beans (Frijoles al Brujo)An oft-heard, anguished cry these… |
Jul 2011
Intermediate |
1 vote
689 views
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Cheese & Pea Curry: Why Paneer-ances Don’t Matar…If the immense diversity of this city reveals itself in the faces of its people, and if, in turn, those faces… |
Jun 2011
Intermediate |
1 vote
529 views
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Hell’s Kitchen: Hot & Smelly, Yet DeliciousJun 17th, 2011 by Jonny & AmyIt rarely gives me any satisfaction to work so close to Penn Station, especially… |
Jun 2011
Intermediate |
1 vote
517 views
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