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Almond-Fig Vinaigrette
|
The Professional Chef (8th Edition) |
|
Artichoke Crab Cakes
|
Gluten-Free Girl: American Classics Reinvented |
|
Artichokes Stuffed with Italian Sausage
|
On Cooking (5th Edition) |
|
Baked Beans
|
On Cooking (5th Edition) |
|
Barbecue Marinade
|
The Professional Chef (8th Edition) |
|
Blue Crab Cakes
|
On Cooking (5th Edition) |
|
Caesar-Style Dressing
|
The Professional Chef (8th Edition) |
|
Chesapeake-Style Crab Cakes
|
The Professional Chef (8th Edition) |
|
Cocktail Sauce
|
The Professional Chef (8th Edition) |
|
Coleslaw
|
The Professional Chef (8th Edition) |
|
Corn Chowder
|
The Professional Chef (8th Edition) |
|
Creole Rémoulade
|
On Cooking (5th Edition) |
|
Crispy Duck with Orange-Ginger Glaze
|
Weber's Real Grilling |
|
Cucumber Dressing
|
The Professional Chef (8th Edition) |
|
Egg Salad and Smoked Salmon Sandwich
|
On Cooking (5th Edition) |
|
Fire-Roasted Tomato Vinaigrette
|
The Professional Chef (8th Edition) |
|
Fried Calamari
|
The Everyday Art of Gluten-Free |
|
Garlic Yogurt Dressing
|
On Cooking (5th Edition) |
|
Grits and Cheddar Soufflé
|
On Cooking (5th Edition) |
|
Hanger Steak Tartare
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
James Beard's Fourth of July Hamburger
|
The Everyday Art of Gluten-Free |
|
Lemon Rémoulade
|
On Cooking (5th Edition) |
|
Low-Fat Blue Cheese Dressing
|
On Cooking (5th Edition) |
|
Macaroni and Cheese
|
On Cooking (5th Edition) |
|
Macaroni and Cheese with Ham and Tomato
|
On Cooking (5th Edition) |
|
Manhattan-Style Clam Chowder
|
The Professional Chef (8th Edition) |
|
Memphis Barbecue Sauce
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
New England-Style Clam Chowder
|
On Cooking (5th Edition) |
|
New England-Style Clam Chowder
|
The Professional Chef (8th Edition) |
|
North Carolina Piedmont Sauce
|
The Professional Chef (8th Edition) |
|
Peanut Dressing
|
The Professional Chef (8th Edition) |
|
Red Potatoes with Walnuts and Gorgonzola
|
On Cooking (5th Edition) |
|
Rémoulade Sauce
|
On Cooking (5th Edition) |
|
Rémoulade Sauce
|
The Professional Chef (8th Edition) |
|
Roquefort Dressing
|
On Cooking (5th Edition) |
|
Senate Bean Soup
|
The Professional Chef (8th Edition) |
|
Shrimp Bisque
|
The Professional Chef (8th Edition) |
|
Smoked Salmon Eggs Benedict
|
Gluten-Free Girl: American Classics Reinvented |
|
Spinach and Artichoke Dip
|
On Cooking (5th Edition) |
|
Tartar Sauce
|
On Cooking (5th Edition) |
|
Tartar Sauce
|
The Professional Chef (8th Edition) |
|
Tempura Onion Rings
|
Wicked Good Burgers |
|
Thousand Island Dressing
|
The Professional Chef (8th Edition) |
|
Thyme-Scented Celery Essence
|
On Cooking (5th Edition) |
|
Wisconsin Cheddar Cheese and Beer Soup
|
The Professional Chef (8th Edition) |