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May/June 2004 Issue Archive

Aioli

7 votes, 3.57 avg. rating (72% score)

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Asparagus Soup with Tarragon and Lemon Zest Creme Fraiche

0 votes, 0.00 avg. rating (0% score)

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Beef Tenderloin with Rosemary-Walnut Crust and Balsamic Reduction

0 votes, 0.00 avg. rating (0% score)

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Beet and Pink Turnip Salad

0 votes, 0.00 avg. rating (0% score)

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Blueberry Lemon Sour Cream Ice Cream

Blueberry Lemon Sour Cream Ice Cream

3 votes, 5.00 avg. rating (94% score)

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Chicken Breasts in Morel Cream Sauce

1 vote, 5.00 avg. rating (89% score)

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Composed Salad Nicoise with Simple Vinaigrette

0 votes, 0.00 avg. rating (0% score)

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Grapenut-Raisin Ice Cream

3 votes, 4.67 avg. rating (89% score)

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Honey-Mustard Dressing

0 votes, 0.00 avg. rating (0% score)

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London Broil

1 vote, 5.00 avg. rating (89% score)

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Maple Walnut Buttermilk Ice Cream

0 votes, 0.00 avg. rating (0% score)

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Mock Hollandaise Sauce

0 votes, 0.00 avg. rating (0% score)

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Ricotta and Lemon Thyme Souffle with Raspberry Sauce

0 votes, 0.00 avg. rating (0% score)

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River Catfish with Fiddleheads and Potatoes

0 votes, 0.00 avg. rating (0% score)

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Romesco Sauce

0 votes, 0.00 avg. rating (0% score)

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Scandinavian Brunch Sandwich

1 vote, 5.00 avg. rating (89% score)

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Seared Sea Scallops with Pea-Basil Purée and Peppered Carrot Sauce

0 votes, 0.00 avg. rating (0% score)

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Wild Leek and Prosciutto Salad

0 votes, 0.00 avg. rating (0% score)

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