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Cevapi, the Best Ground Meat Product in the World
OMG - I love these! I had them alot in Croatia, where they were served with a roasted red pepper-based sauce called ajvar (pronounced "eye-var"). Thanks for the recipe!
Cook the Book: 'Bottega Favorita' by Frank Stitt
homemade gnocchi with sage, butter and asiago!
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The best soup I have ever had was an Avgolemeno soup from a old friend's family recipe. This Greek soup wowed me with the interesting juxtaposition of the cream-like consistency from the tempered eggs, the subtle tang of the lemon juice, and the comfort of the orzo, chicken and celery. The finishing touch was a generous helping of chopped fresh parsley. Delicious!