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Recipes

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The Best Cherry Pie Ever

A Visit to D’Osvaldo, Prosciutto di Cormòns in Friuli, Italy & a recipe for Prosciutto Purses (Fagottini di Prosciutto)

Clear Tomato Martini – Chef Ken Oringer of Clio Restaurant – Boston, MA

Interview with Chef Ken Oringer of Clio in Boston, MA and a recipe for Earth Crab Toast

Hotel Londra Palace in Venice, Italy and a recipe for Grilled Scallops and Octopus, Potato Salad and Spinach Sauce

Happy 100th Birthday Julia and a recipe for Reine de Saba (Chocolate and Almond Cake)

Sole Meunière (Filetto di Sogliola al Limone) from Lidia’s Favorite Recipes

Travel to Lidia’s Italy, Friuli-Venezia Giulia and a recipe for Herb and Wild Greens Fritatta

Blind Pig Supper Club’s Seven Deadly Sins Dinner in Asheville, NC with Chefs William Dissen and Anthony Lamas

Summer’s Best Peach Ice Cream and a Beamer Update on Rabies Vaccine Paralysis

Interview with Lidia Bastianich – Part 2 and a recipe for a Free-Form Peach Crostata

Interview with Lidia Bastianich – Part 1 and a recipe for Rice and Zucchini Crostata (Torta di Riso e Zucchine)

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