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South Carolina Chopped Barbecue_image
South Carolina Chopped Barbecue

Author: Patricia Wells

Braised Stuffed Breast Of Veal_image
Braised Stuffed Breast Of Veal

Author: Tom Colicchio

Filet De Boeuf En Croute (Beef Wellington)_image
Filet De Boeuf En Croute (Beef Wellington)

Author: Meredith Etherington-Smith

Duck Braised with Turnips and Shallots_image
Duck Braised with Turnips and Shallots

Author: Florence Fabricant

Texas-Style Brisket_image
Texas Style Brisket

Author: Steven Raichlen

North Carolina-Style Pulled Pork_image
North Carolina Style Pulled Pork

Author: Steven Raichlen

Pot-Roasted Pork With Apples, Potatoes And Celery Root_image
Pot Roasted Pork With Apples, Potatoes And Celery Root

Author: Molly O'Neill

Canard Grille (Broiled duck)_image
Canard Grille (Broiled duck)

Author: Pierre Franey

Roast Leg Of Baby Lamb_image
Roast Leg Of Baby Lamb

Author: Richard Sax

Roast Chicken Bazha (Roast Chicken In Walnut Sauce)_image
Roast Chicken Bazha (Roast Chicken In Walnut Sauce)

Marian Burros brought this recipe to The Times in 1989, after attending a Georgian feast in Tbilisi. Chicken bazha is served with one of Georgia's rich ground walnut sauces made with garlic, onions and...

Author: Marian Burros

Chicken Tartare_image
Chicken Tartare

Author: Florence Fabricant

Roast Chicken, And Salad The Day After_image
Roast Chicken, And Salad The Day After

Author: Gabrielle Hamilton

Porchetta at Home_image
Porchetta at Home

Author: Kim Severson

Brick Chicken_image
Brick Chicken

Author: Craig Claiborne And Pierre Franey

Geraldine's Pot Roast_image
Geraldine's Pot Roast

Author: Molly O'Neill

Charles Michener's Potted Veal_image
Charles Michener's Potted Veal

Author: Molly O'Neill

Dominican Braised Lamb_image
Dominican Braised Lamb

Author: Molly O'Neill

South Carolina Chopped Barbecue_image
South Carolina Chopped Barbecue

Author: Patricia Wells

Great Roast Chicken_image
Great Roast Chicken

Author: Marian Burros

Filet De Boeuf En Croute (Beef Wellington)_image
Filet De Boeuf En Croute (Beef Wellington)

Author: Meredith Etherington-Smith