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By
Borgata Hotel Casino Pastry Chef Thaddeus DuBois
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Mardi Gras recipe for Orange-Scented Beignets. Beignets, a New Orleans specialty, are the perfect “Fat Tuesday” indulgence. Whether hosting a Mardi Gras party on March 8th or celebrating in The Big Easy, Borgata Hotel Casino’s Executive Pastry Chef is eag |
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By
Chef Tommy Digiovanni
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Recipe for Oysters Rockefeller from Chef Tommy Digiovanni of Arnaud's Restaurant, New Orleans, Louisiana. |
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By
Leah Chase
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Recipe for Dooky Chase's Creole Stewed Shrimp, an old fashioned favorite Creole recipe from new Orleans. |
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By
Mary Leigh Furrh and Jo Barksdale
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Recipe for Westbrook's Grasshopper Pie - a traditional Southern recipe. |
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By
Chef Amy Ferguson-Ota
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Recipe for Hawaiian Style Duck, authentic Hawaiian regional cuisine from Chef Amy Ferguson-Ota. |
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By
Larry Flax and Rick Rosenfield
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Recipe for California Pizza Kitchen's Neapolitan Thin Crust Pizza Dough. |
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By
Larry Flax and Rick Rosenfield
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Recipe for California Pizza Kitchen's Marinara Sauce, with spicy variation, a perfect pizza or pasta sauce with just the right seasoning. |
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By
Larry Flax and Rick Rosenfield
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Recipe for California Pizza Kitchen's Sicilian Pizza - a thin crust, meat lovers pizza. |
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By
Claire Clark
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Recipe for Claire Clark's Fruit Fools. The pastry chef for the famed French Laundry restaurant shares recipes for some of her most famous desserts in her new book. |
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By
Chef Beverly Gannon
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Recipe for Chef Bevery Gannon's Pineapple Fried Rice, Simple, straightforward stir-frying is all it takes to make this dish. The main tip is to cook the rice well in advance. |
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Recipes 
