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By
Mark Bittman
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Recipe for Mark Bittman's Lobster Bisque. This is a simple and quick lobster bisque, that retains big-time lobster flavor and a luxurious creaminess. |
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By
Chef Michael Lomonaco
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Recipe for Michael Lomonaco's Slow Roasted Sesame Salmon with Ginger. The sesame seed crust seals in juices and keeps the salmon moist while imparting flavor and texture. |
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By
Kit Wohl
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Recipe for Galatoire's Creme Caramel. Here's a recipe for one of New Orleans’ most traditional beloved desserts, from one of the Big Easy's most long standing and beloved restaurants. |
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By
Kit Wohl
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Recipe for Commander's Palace Bread Pudding Souffle. Here's a recipe for the signature dessert at one of New Orleans' most beloved restaurants. |
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By
Kit Wohl
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Recipe for Lemon Icebox Pie. This recipe is from New Orleans' now defunct La Cuisine restaurant, reputed by many to have served the ultimate lemon ice box pie. |
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By
Michael Turback
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Recipe for Caffe Shakerato con Cioccolato. This popular Italian coffee bar drink takes shape when espresso and chocolate syrup are shaken with cracked ice and a bit of sugar. |
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By
Kris Rudolph
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Recipe for Orange, Papaya, and Avocado Salad. This tasty salad combines colorful fruits and vegetables, accented with the crunchiness of jicama and pomegranate seeds. |
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By
Janet Mendel
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Recipe for Baked Eggs and Tomatoes - Huevos al Horno con Tomates. This authentic Spanish recipe makes a delicious brunch dish. Serve it with plenty of crusty bread. |
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By
Mark Bittman
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Recipe for Mark Bittman's Baked Ham with Maple Glaze. A good ham takes no work and unless you have a house full of people can be eaten for days. |
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By
Penny Wantuck Eisenberg
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Recipe for Dairy Free Sour Cream Pound Cake. When you crave a simple piece of cake to go with a nice cup of coffee, this will make your heart soar. |
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