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Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

Saveur

MAGAZINE

March, 1999

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Peanutbrittle(1) | beef(1) | bison(1) | cake(1) | cookies(1) | desserts(2) | fruit(1) | lamb(1) | main(3) | peanutbriitle(1) | salmon(1) | sides(1) | soup(1) | st-patricks-day(1)

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Aunt Polly’s Lamb Shanks

(Saveur, March, 1999)

Tender, fall-off-the-bone lamb, slow-roasted vegtables, and a sprinkling of mint combine in a dish that easily serves as a meal.
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$1,000 Peanut Brittle Cookies

(Saveur, March, 1999)

Mrs. John Hamlon of Fergus Falls, Minnesota, won a Pillsbury recipe contest prize with these buttery, crunchy cookies in 1953.
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Apple Clafouti

(Saveur, March, 1999)

From Sally Schmitt, of French Laundry fame, comes this California spin on a traditional French clafouti.
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Beef Stock

(Saveur, March, 1999)

This basic stock can be used in a variety of dishes. We use it to poach salmon and to make consommé.
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Johnny Schmitt’s Potato Gratin

(Saveur, March, 1999)

A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats.
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Pan-Seared Bison Tenderloin with Herb Butter

(Saveur, March, 1999)

Bison, also known as buffalo, offers a richer flavor than beef tenderloin.
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Seared Salmon with Salsa Verde

(Saveur, March, 1999)

A delightful blend of fresh herbs enhances the look and flavor of fresh salmon.
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