Main Dishes: Game
   
   
Broiled Quail With Blood-Orange-and-Pomegranate Glaze, Warm-Vegetable-and-Wilted-Arugula Salad, and Crispy Polenta Triangles
NANCY VERDOLINI
     
   
Duck Schnitzel With Orange-Hazelnut Brown Butter and Arugula Salad
PATRICIA YEO of AZ
     
   
Honey Vinegar-Braised Rabbit Agrodolce
TODD ENGLISH of Todd English's Olives NY
     
   
Oolong-Tea-Smoked Quail
PATRICIA YEO of AZ
     
   
Ragout of Wild Boar
RICK LAAKKONEN of Ilo
     
  Roast Duck à l'Orange
TERRANCE BRENNAN of Artisanal and Brennan's Seafood and Chop House
     
   
Roasted Rack of Veal with Red Wine and Mushroom Sauce
ERIC RIPERT of Le Bernardin
     
   
Roasted Rack of Venison Wrapped in Sliced Pears
TODD ENGLISH of Todd English's Olives NY
     
   
Salt-Crusted Pheasant
TERRANCE BRENNAN of Artisanal and Picholine
     
   
Stuffed Squab
EGIDIANA MACCIONI of Le Cirque
     
   
Tea-Smoked Duck
ANITA LO of Annisa and Rickshaw Dumpling Bar
     
   
Venison Confit
PAUL LIEBRANDT, formerly of Atlas
     
     
     
     
     
     
     
     
 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
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