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Bon Appétit

MAGAZINE

February, 2001

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Trout with Pine Nuts and Rice Stuffing, Roasted Red Peppers, and Fennel

(Bon Appétit, February, 2001)

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Veal and Tomato Ragout with Potatoes, Cinnamon, and Cream

(Bon Appétit, February, 2001)

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Warm Arugula Salad with Garlic Croutons

(Bon Appétit, February, 2001)

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Whipped Parsnips with Roasted Garlic

(Bon Appétit, February, 2001)

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Whole Wheat Bread with Raisins and Walnuts

(Bon Appétit, February, 2001)

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