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    Cast-Iron Seared London Broil with Red Wine Reduction and Dijon-Shallot Barley

    Sliced medium rare cast iron seared London broil over herb dijon barley with a pooled red wine reduction.
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    Freshly baked traditional French baguettes on wooden bakery shelves in Paris, France, for the Palate Passport video series.
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A top-down view of a white bowl filled with shredded chicken and pearl couscous salad, topped with crumbled cheese and pumpkin seeds.

Shredded Chicken and Pearl Couscous Salad with Citrus Shallot Vinaigrette

A bowl of capellini pasta topped with citrus braised veal shank, green olives, and fresh parsley in a golden broth.

Citrus Braised Veal Shank with Capellini and Olives

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