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Foodie Friday: Dijon and Cognac Stew

Serves: 4 to 6 Total time: 3 hours By: Regina Schrambling/NYTimes INGREDIENTS * ΒΌ pound salt pork, diced * 1 large onion, finely diced * 3 shallots, chopped * 2 to 4 tablespoons butter, as needed * 2 pounds beef

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: , ,

Foodie Friday: Robillita

A stew recipe to try this weekend. It’s called Ribollita meaning, “boiled again” and is from the Tuscany region of Italy. You prepare the stew and the toast with Parmesan is baked on top in the oven. About 50 minutes.

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: , ,

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