braised short ribs with swiss chard and roasted pearl onions, pommes puree, and horseradish crème fraîche1.
homemade chocolate2 and honey brownie3 ice cream.
cookbook information:
1 Sunday Suppers at Lucques: Seasonal Recipes from Market to Table, by Suzanne Goin and Teri Gelber
2
3 The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World, by Linda Amster
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