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Title:
Soup au Pistou with Goat Cheese Ravioli
Title:
Asparagus Al Prosciutto
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Mediterranean Tomato-Lemon Tart
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Berbere Braised Lamb Shank
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Berbere Marinade
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Asparagus and Shrimp Risotto
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Backyard Lavender-Fried Rabbit with Romano Beans and Yellow Carrots
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“Astoria” Lamb Kebab with Rosemary, Candied Cherry Tomatoes, Hummus and Tzatziki
Title:
Roast American Lamb with Pistachios Purée
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Calamari and Carrots
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Crawfish Remoulade Deviled Eggs with Petrossian Caviar
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Braised Australian Lamb Shank Meat Pie
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Rabbit Porchetta with “Vignole” and Rabbit Confit
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Smoked Salmon Belly, Golden Egg, and Parmesan Vinaigrette
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Curried Australian Lamb, Quinoa, and Winter Preserves
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Deviled Egg with Smoked Fish and Petrossian Caviar
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Ham and Pickles: Cured and Smoked Pig Leg, Pickled Vegetables, Conpoy, and Curry Vinaigrette
Title:
Eat the Bunny
Title:
Spring Lamb: Unusual Cuts for a Traditional Menu
Title:
Drinking in the Morning
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