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Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber

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Notes about this book

Notes about Recipes in this book

  • Winter vegetables bagna cauda

    • fprincess on April 06, 2012

      This is a really nice way to prepare vegetables and it's quite simple. Picture here on eGullet: http://egullet.org/p1867527

  • Herb-roasted rack of lamb with flageolet gratin, roasted radicchio, and tapenade

    • fprincess on May 29, 2013

      The lamb is coated with thyme, rosemary, garlic, pepper and left in the fridge overnight. It is roasted in the oven after a sear on the stove. More work than my usual recipe for rack of lamb; it's good but I am not sure I can tell a difference in results. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?p=1917652

  • Tapenade

    • fprincess on April 09, 2012

      This tapenade is used with the braised lamb shank recipe and also the roasted lamb racks in the book. It's really good. I like that half of the olives are chopped finely and the other half more coarsely, which gives body and texture to the tapenade. The tapenade is made by hand with a mortar and pestle, and then the remainder of the ingredients are just stirred in, so it looks rustic and chunkier than some other tapenade recipes.

  • Flageolet gratin

    • fprincess on May 29, 2013

      The gratin is a little bit of work but is delicious. It has breadcrumbs, fennel, onions, garlic, and plenty of herbs (rosemary, chile de arbol, thyme, bay leaf). I will make this again. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?p=1917652

  • Gâteau Basque with Armagnac prunes

    • fprincess on October 17, 2010

      Delicious cake. The pastry dough is very hard to work with - sticky and soft, so it's important to roll it when cold. I rolled it between 2 sheets of saran wrap on a marble slab after a few initial unsuccessful attempts. Oven temperature seems too hot and my cake was very dark 10 min before the end. I would lower to 350F next time.

  • Basque pastry cream

    • fprincess on September 29, 2011

      This recipe produces a fairly thick, very flavorful cream that works great for gateau Basque.

  • Armagnac prunes

    • fprincess on December 08, 2010

      Essential accompaniment for gateau bastque. Use high quality prunes.

  • Blood oranges, dates, Parmesan, and almonds

    • mseers on October 07, 2010

      One of my favourite salads. Use fragrant Sicilian blood oranges rather than more flat-flavoured California ones. The Sicilians usually arive the last week of January.

    • fprincess on February 13, 2012

      Wonderful. I used Californian moro blood oranges which are very far from bland :-) eGullet post with a picture here: http://egullet.org/p1863388

  • Grilled squab with farro, kabocha squash, cavolo nero, and pomegranate salsa

    • TrishaCP on January 08, 2012

      Subbed cut up bone-in, skin on chicken for the squab and it worked well with the other elements on the menu. Roasted the chicken for about 20 minutes and then finished under the broiler.

    • SACarlson on January 19, 2014

      The pomegranate salsa is the real star of this dish. I'm not convinced that the rest of the recipe is worth the hassle of all the preparation, but the pomegranate salsa is really worth making again and again.

  • Farro with kabocha squash and cavolo nero

    • TrishaCP on July 01, 2013

      As the recipe notes warn, lots of steps. Squash is diced and roasted (I doubled the amount of squash the recipe called for, and used a combination of kabocha and butternut squashes.) Farro is cooked with aromatics. Kale is cooked long and slow with onions, garlic and other seasonings. (I didn't cook the kale per the recipe- I didn't want to use as much oil so I added water instead.) At the end, the farro is sauteed with butter and shallot, and then combined with the other elements into a mega dish of deliciousness. Great combination of items and if each element is prepared in advance, the completed dish will come together quickly.

  • Caramelized bread pudding with chocolate and cinnamon

    • Smokeydoke on November 19, 2016

      Light and fluffy bread drenched in a rich custard with a dark chocolate bottom. What's not to like? The creme brulee top just sends it over to fantastic.

    • DKennedy on February 09, 2017

      All I can say is make this as soon as you can, it was perfection. The bittersweet chocolate is key as it undercuts the richness of the dish. I made it for a group of friends, and I will be making a second batch for my family. I did not add the granulated sugar on top as I don't have a torch but I can't imagine it could be any better. What's more, it was easy to prepare.

  • Winter squash risotto with radicchio and Parmesan

    • fprincess on October 26, 2010

      I love this combination of sweet roasted squash with bitter radicchio

    • sfcarole on January 04, 2012

      When roasting the squash cubes in the oven, use less oil to get a good caramelization. Maybe 1 tsp. per cup of squash. There is another risotto recipe I love with radicchio and chunks of Italian sausage.

  • Duck braised in Banyuls and turnip-parsnip gratin with prunes

    • fprincess on October 26, 2010

      Wow. This is elegant and decadent with the banyul's chocolate undertones, and the orange peel (this is not sweet though, just perfectly balanced).

  • Roasted apples with Calvados and cinnamon ice cream

    • DKennedy on February 06, 2017

      I have only made the roasted apples portion of this recipe, and I didn't have cinnamon ice cream on hand to serve it with, I used vanilla. Very good. Would have been amazing I am sure with cinnamon ice cream.

  • Sautéed halibut with arugula, roasted beets, and horseradish crème fraîche

    • fprincess on February 13, 2012

      Very good and one of the lesser-prep intenstive recipes from the book. eGullet post and picture here: http://egullet.org/p1862513

  • Roasted beets with horseradish crème fraîche

    • mirage on June 26, 2010

      Yum.

  • Chestnut stuffing

    • DKennedy on September 10, 2012

      My go-to Thanksgiving stuffing recipe.

    • westminstr on December 17, 2013

      This was fabulous but a lot of work. I made one version as written and a different veg version with homemade veg stock, no pancetta and chopped apples.

  • Hazelnut-brown butter cake with sautéed pears

    • mirage on June 26, 2010

      Just Eh.

  • Endive salad with Meyer lemon, fava beans, and oil-cured olives

    • DKennedy on February 06, 2017

      P. 37, Just ok.

  • Leg of lamb with chorizo stuffing, romesco potatoes, and black olives

    • cookmag on April 22, 2009

      This is a great way to make a leg of lamb roast a bit more special. The chorizo stuffing is fantastic

    • mseers on February 10, 2013

      agreed -- i asked the butcher to butterfly the leg and give me the bone on the side, which i nestled in the middle of the stuffed leg for an even more dramatic presentation. delicious.

  • Romesco potatoes

    • ldubois2 on April 28, 2011

      Excellent....easy to make ahead of time.

  • Vanilla semifreddo with rhubarb compote

    • mirage on June 26, 2010

      Semifreddo is Very Good. Didn't do Compote. Served w/Peach Pie.

  • Rhubarb compote

    • mseers on October 07, 2010

      This is my favourite jam. I use riesling and tahitian vanilla. Make sure to use red or pink rhubarb, as if it is too green your compote will have an unpleasant colour. I don't usually add cornstarch.

  • Corned beef and cabbage with parsley-mustard sauce

    • fprincess on March 17, 2011

      This was traditional and delicious. I used the recipe from Charcuterie to brine my own corned beef. The parsley-mustard sauce is a great idea and adds flavor and interest.

    • fprincess on December 07, 2011

      More details and a picture here: http://egullet.org/p1852237

    • chawkins on March 18, 2013

      Crisping the beef in the oven at the end is a good idea, it firms the beef up a bit. The parsley-mustard sauce adds freshness to the beef, a very nice touch.

  • Chocolate-stout cake with Guinness ice cream

    • aaknopf on May 18, 2011

      A stunning cake and total showpiece.

    • sfcarole on March 21, 2013

      For a small dinner party I halved the cake recipe, baking it in a round 8 inch tin. It was a total hit, especially combined with the Guinness ice cream.

    • zorra on March 18, 2014

      Complex, bittersweet & delicious. (Not for someone with a real sweet tooth or who prefers one-note chocolate desserts.) Baked in three 6-inch 'giveaway' pans, still needed 30 minutes in oven.

  • Guinness ice cream

    • aaknopf on May 18, 2011

      Warning: not very sweet. The Guinness and the molasses give it a kick. I'd say this is more of a companion sweet than a standalone sweet.

  • Swiss chard tart with goat cheese, currants, and pine nuts

    • fprincess on April 03, 2011

      I made this as a gratin instead of a tart and it's great, the flavor profile is excellent with the chard, shallots, ricotta, goat cheese, and pine nuts.

    • fprincess on April 29, 2011

      Made this again as a tart this time. It's wonderful. I used feta instead of goat cheese. It's an excellent use of chard.

    • fprincess on December 07, 2011

      Added a picture here: http://egullet.org/p1852351

  • Wild striped bass with farro, black rice, green garlic, and tangerine

    • TrishaCP on May 17, 2016

      This was a delicious way to enjoy some of the best produce of the spring farmer's market (pea shoots, though I recommend removing the tendril at the end, and green garlic). I didn't have tangerines so used tangelos (2 for a half recipe). As typical with Suzanne Goin, the flavors were special. I had issues with the ratio of liquids for the grains-the recipe called for way too much liquid. I would just go with how much water you use to normally cook black rice and farro.

  • Farro and black rice with green garlic and pea shoots

    • TrishaCP on May 17, 2016

      This is a lovely combination of grains, and the white wine and bay combination is very nice. I had issues with the ratio of liquids for the grains-the recipe called for way too much liquid. I would just go with how much water you use to normally cook black rice and farro.

  • Lindsay's sugar cookies

    • mirage on June 26, 2010

      omitted the candied zest - these are the perfect sugar cookie.

  • Dungeness crab salad with avocado, beets, crème fraîche, and lime

    • mirage on January 01, 2016

      Huge and pretty

  • Orecchiette carbonara with English peas and pea shoots

    • TrishaCP on July 25, 2011

      This does not work well at all as leftovers.

    • fprincess on March 27, 2012

      Suzanne Goin's twist on the classic carbonara is nothing short of delicious. Using a mix of bacon and pancetta was particularly flavorful (and I used homecured products). I really liked how the orecchiette acted as a receptacle for the sauce, peas, and bacon/pancetta dice. Also, including greens in this dish was a nice change. The peas were particularly great in this recipe and added a little pop of flavor (I used fresh shelled peas from my CSA). I did not have pea shoots so I substituted baby spinach. Picture here on eGullet: http://egullet.org/p1869634

    • Breadcrumbs on November 25, 2012

      p. 80 I couldn’t resist a beautiful bundle of fresh, locally grown pea shoots on a visit to a gourmet grocery yesterday and was equally delighted to find this recipe to put them to good use. Instructions around incorporating egg mixture are odd. I removed pan w pasta and bacon from heat, stirred in eggs then returned to heat for 30 secs to thicken. I did stir in approx ½ c pasta water. We thoroughly enjoyed this dish and will likely add peas to our Carbonara going forward as they compliment the flavours and textures of this classic dish perfectly. We loved the Orecchiette for its ability to cup the peas and the sauce. I particularly liked the idea of adding egg yolks to bring extra richness to the sauce and we all liked the freshness and crunch that the pea shoots brought to the dish, not to mention their vibrant colour. This is a special version of Carbonara that I’ll happily make again. Photos here: http://chowhound.chow.com/topics/397077#7729924

    • jodies on March 07, 2014

      Excellent! It does make A LOT, though. Unlike Trisha, I actually (and surprisingly) really enjoyed the leftovers. Just reheat at half power in the microwave very carefully.

  • Crème fraîche panna cotta with strawberries

    • fprincess on April 13, 2012

      A delicious and simple dessert that can be made in advance. Dip the molds in hot water for a few seconds to release the panna cotta. Picture here on eGullet: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?p=1918720

    • jodies on February 07, 2017

      Really loved this. It was also a big hit with dinner guests.

  • Halibut with fingerlings, fava beans, Meyer lemon, and savory crème fraîche

    • fprincess on February 13, 2012

      This is a very refined recipe for fish. I absolutely loved the flavors of the Meyer lemon salsa and the creme fraiche that transforms into a wonderful sauce. The idea of smashing the fingerlings slightly to allow them to brown in butter was also a great one. eGullet post with picture here: http://egullet.org/p1862526

  • Meyer lemon salsa

    • fprincess on February 13, 2012

      Really delicious with fish and I don't even like Meyer lemons usually. Perfect accent.

  • Saffron risotto

    • jodies on January 20, 2015

      Wonderful! Not your typical saffron risotto but the flavors are amazing.

  • Curried English pea soup with crème fraîche

    • fprincess on May 29, 2013

      It's a pea, lettuce and mint soup. The pea and lettuce combination reminds me of a traditional French dish, braised peas with carrots and lettuce. The curry brightens the flavor of the soup and the mint adds a touch of freshness. It's comforting and evocative of spring. I have to say that I have been impressed with the soup recipes in the book, they are all very good. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?p=1913069

  • Lobster chopped salad with fava beans, cherry tomatoes, avocado, corn, and applewood-smoked bacon

    • fprincess on July 27, 2011

      Delicious recipe. Used homemade bacon and fresh corn. The title includes fava beans however the actual recipe does not (and I don't feel that they would add anything). Most of the prep can be done in advance. The corn is cooked in the bacon fat which is a nice touch.

  • Grilled skirt steak with artichoke-potato hash and black olive aïoli

    • fprincess on February 26, 2011

      Tasty, a little time-consuming. The black olive aioli is really essential to tie everything together so don't skip it...

    • TrishaCP on July 25, 2011

      This was delicious- but I didn't have any success getting the aioli to emulsify properly- I ended up using an aioli recipe from another source, and then doctoring it with the black olives.

  • 1970s moms' double chocolate bundt cake

    • fprincess on November 01, 2010

      I've made this cake in a loaf pan so the edges were a little overcooked and dry. The cake sunk in the middle as explained in the book, so it was difficult to make nice slices. I was not able to unmold the cake but it might be easier with a bundt cake pan. The cake is very dark, almost black, with a nice crumb and creamy interior. The taste is great, very intense.

    • TrishaCP on July 25, 2011

      This was delicious, very intense. However, it is not a pretty cake, and I ended up adding a chocolate glaze to top it- just to make it that bit prettier and rich.

    • DKennedy on February 06, 2017

      P. 112, This is the first recipe from this book that wasn't a success for me. I made this recipe exactly as written except I substituted Cup for Cup gluten free flour from William Sonoma. The cake was actually very involved to make, with lots and lots of pans dirtied along the way. The end result turned out to be nothing special, too moist inside, badly sunken, and not terribly flavorful. I am not sure if it is because I undercooked it or because I used the cup for cup, but I probably won't try it again since it was so much work.

  • Vanilla ice cream

    • mirage on May 30, 2016

      May be operator error (everything else in this book is spot-on), but though it was tasty, it was icy.

  • Green goddess salad with romaine, cucumbers, and avocado

    • mirage on January 16, 2010

      Scott said "very good", I said "good"

    • TrishaCP on July 25, 2011

      I could not get the mayonnaise to emulsify properly- I suggest using another recipe for that part.

    • DKennedy on October 25, 2015

      Excellent recipe.

    • rionafaith on October 23, 2016

      p. 126 -- Absolutely delicious, especially the dressing. I did not use Goin's method of making the mayonnaise by hand with a whisk (ain't nobody got time for that), instead I used the immersion-blender-in-a-jar method with the same ingredients and proportions. That's basically the hardest part of the recipe, the rest is very simple. I added some sliced red onion since I had it, and I only had one ripe avocado but I'm sure it would have been better with two. The recipe makes lots of dressing (I ended up with about two cups), but I'm glad I now have a jar of it in the fridge as it's delicious and I will definitely use it on different things.

  • Cornbread

    • Melanie on May 24, 2014

      Great taste and easy recipe - end result was quite moist. I made this in a 12 inch skillet and thought the height was perfect. Easily made enough for 8 serves (and I'm sure could be stretched to 12 or so). Great accompaniment to pumpkin soup.

  • Veal scaloppine with fresh corn polenta and salsa verde-brown butter

    • fprincess on May 11, 2012

      One of the easier and faster recipes in the book so far. It's very tasty. The polenta seems necessary to balance the bitter greens. Picture here: http://forums.egullet.org/index.php/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1876996#entry1876996

  • Salsa verde

    • fprincess on May 11, 2012

      This salsa verde is prepared with a mortar and pestle and reminds me of the tapenade in the same book with plenty of fresh herbs replacing the olives. The flavor is very intensely herbal. Picture here: http://forums.egullet.org/index.php/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1876996#entry1876996

  • Heirloom tomato salad with burrata, torn croutons, and opal basil

    • fprincess on October 26, 2010

      Love this salad dressing recipe (1/2 balsamic vinegar and 1/2 red wine vinegar + garlic and olive oil).

    • DKennedy on December 09, 2016

      This is a substantial salad, and really can serve as a main course. Only make it when best quality heirloom tomatoes and fresh burrata is available.

  • Wild salmon à la Lutèce with sweet corn, green cabbage, and brown butter vinaigrette

    • fprincess on October 26, 2010

      The flavors are great but I can't get the breading to stick properly. It works better if you first dip the salmon in the egg mixture, then in the breadcrumbs.

    • TrishaCP on November 02, 2012

      I made the cabbage dish with a simple baked salmon (just olive oil and salt and pepper). The flavors are fantastic, though I did cook the cabbage longer than called for as a result of personal preference.

  • Summer squash gratin with salsa verde and Gruyère

    • mirage on January 16, 2010

      I thought *very* good - Scott didn't like at all.

    • fprincess on July 19, 2011

      Very tasty. Summer squash is very bland on its own, so mixing it with salsa verde is genius. A little on the fence regarding the Gruyere - it's good but maybe too heavy of a cheese with the squash. Overall though, this dish is delicious.

    • fprincess on December 06, 2011

      Details about the prearation of this dish, with pictures, here: http://egullet.org/p1825867

  • Almond financier with nectarines and berries

    • mirage on June 26, 2010

      Quite - Very Good.

  • Bucatini and clams with fennel, white wine, and thyme breadcrumbs

    • westminstr on September 23, 2013

      I subbed orecchiette for bucatini but otherwise followed the recipe. Excellent! The whole family enjoyed this dish. I prepped ahead (during nap) and the rest came together pretty quickly, though it did seem to use a lot of dishes!

  • Grilled pork burgers with Rob's famous coleslaw

    • mirage on January 16, 2010

      Oh, yes.

    • fprincess on October 18, 2010

      Triple pork burgers (ground pork, bacon and chorizo). Tasty, juicy, and original.

    • Fiona on January 17, 2011

      The coleslaw is so good - just the basic ingredients but works really well.

    • fprincess on December 06, 2011

      I've posted pictures and more details on eGullet here: http://egullet.org/p1852223

    • stockholm28 on September 14, 2014

      Very flavorful burgers and excellent cole slaw.

    • MmeFleiss on September 17, 2015

      My husband was not a fan of the coleslaw but the burger is amazing.

  • Cornmeal shortcakes with peaches, mint, and soured cream

    • stockholm28 on September 13, 2014

      If I made this again, I'd use cornmeal with a finer grind. I used stone ground cornmeal as she calls for and I thought the texture of the shortcake was a bit gritty. I liked the flavor of the shortcake. The "soured" cream is marscapone with simple syrup and lemon and this was delicious with the peaches.

  • Dad's steakhouse salad: early girl tomatoes, red onion, and Roquefort

    • fprincess on October 26, 2010

      Simple and tasty. Love the dressing (balsamic + red wine vinegars).

  • Herb-roasted pork loin with haricots verts, spring onions, and mustard breadcrumbs

    • amoule on January 31, 2014

      I've made this three times now; it is delicious. Like everything in the book it's a bit of work but it's worth it.

  • Yellow tomato gazpacho

    • fprincess on October 15, 2010

      The flavors are great. I made this for a dinner party and everyone loved it. It's a fantastic twist on the classic gazpacho.

    • Laura on August 17, 2012

      Pg. 163. The first time I made this I wasn't crazy about it, but thought it might have to do with the quality of the yellow tomatoes which I purchased at the grocery store. So, when I saw better yellow tomatoes at my farmers market, I tried again. Unfortunately, the results were the same. The flavors were not bad, but they weren't delicious either. The worst part was the color -- the photo in the book depicts a lovely deep golden yellow hue -- however, the color of mine was more of a sickly yellow-green from the cilantro and jalapeno. It was just not an appetizing sight. I will say that my husband liked it more than I did. Still, I won't be making it again.

    • TrishaCP on July 01, 2013

      This is a really good alternative to a regular gazpacho. It is a matter of personal preference, but I would recommend adding the olive oil gradually, I never use the full amount called for in the recipe. I also always use sherry vinegar in place of the red wine vinegar. Finally, the recipe calls for peeling the tomatoes and cucumbers, but I only ever bother if I want the final product looking more refined and if I want a smoother soup. (The cucumber peels, if left on, end up as pretty green flecks in the soup.)

    • GoldenLeica on October 20, 2013

      You have to buy the right yellow tomatoes to make this fantastic soup! You need very meaty yellow tomatoes. I wish I knew the actual variety, but I always look for them on the heirloom tomato section of the market. If they are not heirloom, they are not worth it and won't work. I'm going to look for them for my garden next year.

  • Grilled halibut à la Niçoise with haricots verts , olives, cherry tomatoes, and anchovy butter

    • Smokeydoke on November 19, 2016

      Absolutely sensational. The anchovy butter is awesome. I'm not a big Niçoise salad fan, I've had the Americanized version a few times and it never did anything for me. But Goin's version is much better. The fresh haricots verts go great with the roasted potatoes and the anchovy butter ties everything together. I did omit the olives and used mahi mahi instead of halibut, but it was still great.

  • Lamb skewers with lima bean purée and French feta salsa verde

    • DKennedy on February 09, 2017

      P. 167, Fantastic.

  • Summer fruit salad with arugula and Marcona almonds

    • fprincess on August 02, 2011

      A beautiful summer salad. I used raspberries instead of blackberries.

    • fprincess on January 19, 2012

      eGullet post with a picture here: http://egullet.org/p1859126

  • Ricotta gnocchi with chanterelles, sweet corn, and sage brown butter

    • mirage on January 16, 2010

      Just did the gnochi

    • moreace01 on October 12, 2010

      This recipe converted me to ricotta gnocchi - easier and lighter than potato. And the accompanying mushroom and corn sauce was outstanding! One of my favorite summer dishes.

    • fprincess on October 26, 2010

      My gnocchi-forming technique needs some improvement, but I still found the gnocchi very light and the sauce was great.

  • California sea bass kabobs with eggplant, peppers, and charmoula

    • fprincess on June 23, 2011

      I made this recipe with only one minor midification - I used piment d'espelette (fruitier, less assertive) instead of cayenne. This recipe is simple but the fish has to marinate for several hours so planning is required. I grilled on a cast iron skillet in my oven, about 3 or 4 min by side as specified in the recipe. The fish was extremely moist. I served a risotto as a side dish. The charmoula has a wonderful flavor.

  • Plum tarte Tatin with crème fraîche

    • DKennedy on September 01, 2012

      A version of this recipe was posted in this weekend's Wall Street Journal and I happened to have 3 pounds of firm, tart plums on hand from my farmer's market delivery box so I decided to give it a try. This was one of the most successful desserts I have ever made. My husband said it was better than any dessert he has ever eaten in a restaurant. I think I might agree. The carmel sauce broke for me twice. After doing some reading online I learned that the remedy would be to lower the heat or to heat it longer. Another source suggesting adding in some corn syrup or some lemon juice. Keep in mind for next time. Having said that, the sauce seemed to come out find in the end so don't worry about the way it looks in the beginning. Family loved it. Perfect contrast of tart plums, sweet syrup, savory crust, and creamy ice cream.

  • Sweet corn soup with avocado cream and cilantro

    • mirage on January 16, 2010

      I said very good - Scott said quite good.

  • Santa Barbara spot prawns with tomato confit, garlic, and chile

    • Breadcrumbs on February 26, 2012

      p. 181 Excited to find some spot prawns at the fish market, I couldn’t wait to try this recipe. Unfortunately I didn’t have time to make the Tomato Confit so we just had this with the tomato sauce (which was plentiful by the way). The recipe calls for 1.5 c of chopped shallots which seemed excessive so I used 1/2 cup which was sufficient to add a sweetness to the sauce and add a nice contrast in textures. We did serve this w crusty bread as suggested. I normally like my seafood simply prepared but this recipe didn’t overwhelm the prawns at all, it simply enhanced their naturally sweet flavour. Glad I tried the recipe, not sure I’d make it again since I do think the prawns shine in simpler preparations.

    • fprincess on June 04, 2013

      I am still daydreaming about this dish a few weeks later. I was super excited to buy a few pounds of local spot prawns recently because they are really special. It's hard to describe but they have a better texture and flavor than any other prawns I have had. The tomato confit is fabulous and can be prepared in advance. The way she recommends to cook the prawns ensure that all of their juices will incorporate into the sauce. It's a beautiful and flavorful dish which is very easy to make. Photos here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?p=1921036

  • Bistecca California with peperonata, baked ricotta, and lemon

    • fprincess on May 13, 2016

      A lot of interesting things about this cut of meat which originated in California here: http://barbecuebible.com/2014/06/13/12-things-know-tri-tip/

  • Baked ricotta

    • fprincess on December 19, 2010

      Good use for homemade ricotta.

    • blintz on March 16, 2013

      This is a favorite comfort food recipe at our house. Last night I used meyer lemon-flavored olive oil and it was even more delicious, especially topped with slowly roasted leeks and cherry tomatoes from a recent Bittman recipe. Served with crackers and crudites, it also works as a luxurious dip.

  • Spaghetti with heirloom tomatoes, basil, and bottarga breadcrumbs

    • mirage on June 26, 2010

      FABULOUS without the bottarga. Must find bottarga.

    • moreace01 on October 12, 2010

      I agree - this was fabulous without the bottarga. I've gotta try it WITH bottarga...

    • jodies on December 16, 2015

      Exceptional.

  • Lamb osso buco with shell bean ragoût, haricots verts, and tapenade

    • fprincess on October 26, 2010

      This is really beautiful and the braising instructions are perfect.

    • fprincess on December 07, 2011

      I added a picture here with more details: http://egullet.org/p1852240

    • fprincess on February 13, 2012

      Made again last weekend with the tapenade. It is fantastic and makes a very impressive dish for dinner parties. I added step-by-step pictures here on eGullet: http://egullet.org/p1865637

  • Chilled red pepper soup with sumac, basil, and lemon yogurt

    • fprincess on February 07, 2011

      Another delicious soup recipe from Suzanne Goin. I liked the simplicity and how she develops amazing flavors with very few ingredients. I used homemade fromage blanc and regular basil (could not find opal).

    • TrishaCP on September 12, 2014

      Really lovely cold soup- best served in small or tasting portions to really appreciate the flavor. I used several sweet peppers from the farmer's market equivalent to the weight of the bell peppers Goin calls for here. At least, they were supposed to be sweet, but my soup packed more of a punch than I would have anticipated from just the single chile Arbol. Can't say I didn't like the spicy result though! The lemon yogurt is a must- a beautiful counterpoint to the peppers. Finally, I significantly reduced the amount of oil called for, and I thought it was fine with much less.

  • Pastel vasco with blackberry compote and poured cream

    • PatriciaScarpin on March 30, 2011

      Absolutely delicious, even without toasting the cake slices. The blackberry compote is to die for, and goes wonderfully well with ice cream.

  • Potato-tomato gratin

    • westminstr on November 26, 2012

      Made a half recipe. Very delicious!

  • Farro with parsley and butter

    • westminstr on October 23, 2012

      good simple side. Oliver liked it. Use less water next time so as not to throw away the flavor.

    • pistachiopeas on May 03, 2015

      I used less water and next time I'll use less butter. It was too rich but otherwise very tasty.

  • Roasted pear salad with endive, hazelnuts, and St. Agur

    • fprincess on October 26, 2010

      A little time consuming but this is a great flavor combination. The dressing makes about 2x what is needed and this salad is huge.

    • fprincess on January 18, 2012

      More details and a picture here on eGullet: http://egullet.org/p1858980

  • Fennel gratin

    • mseers on August 01, 2011

      Excellent recipe which I make often. I use 1 lb each fennel and potato and add a bit more cream. Sometimes I replace the cream with creme fraiche, yogurt or kefir.

  • Vanilla pot de crème with chocolate sablés

    • fprincess on October 15, 2010

      Nice way to finish a meal. These pot de creme are rich and delicate. I ended up just cooking them in the oven at low temperature (as recommended in the Larousse des Desserts) and skipped the bain marie altogether.

  • Chocolate sablés

    • fprincess on October 26, 2010

      Nice. The dough needs to be completely chilled when sliced.

    • DKennedy on September 10, 2012

      My favorite sable recipe.

  • Coleman Farm's treviso with Gorgonzola, walnuts, and saba

    • fprincess on November 06, 2010

      Classic combination. I made it with balsamic since I did not have saba vinegar.

    • fprincess on May 18, 2011

      Made again this time with saba, and bleu d'auvergne instead of gorgonzola, pecan instead of walnuts. Fabulous. The saba is really a wonderful addition which adds some sweetness to balance the bitterness of the treviso.

    • fprincess on January 17, 2013

      Everytime I make this I forget how good it is. The saba is essential to get the balance right. Great interplay of bitter (treviso), acid (the dressing is quite zingy), salt (the cheese), sweet (saba), and even umami (the cheese). The walnuts add a welcome crunch and another layer of flavor. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1905874#entry1905874

  • Caramel-nut tart with milk chocolate and Cognac cream

    • PatriciaScarpin on March 30, 2011

      A winner! The crust is easy to put together and bakes perfectly. The filling is delicious, too. I halved the caramel recipe and it was the perfect amount for a 24cm tart pan.

  • Roasted beet salad with fried chickpeas, Nyons olives, and ricotta salata

    • westminstr on October 14, 2012

      Great salad, the whole family liked it.

  • Mussels and clams with vermouth, cannellini beans, and cavolo nero

    • fprincess on January 04, 2011

      Excellent. I love mussels and clams and this is a nice combination with kale and "triple" fennel (seeds, bulb, and dry vermouth). A little on the spicy side with the chile arbol.

    • fprincess on December 07, 2011

      More details and a picture here: http://egullet.org/p1852363

  • Grilled duck breasts with crème fraîche, roasted grapes, and potato-bacon gratin

    • Emily Hope on November 19, 2010

      Delicious, as usual from Suzanne Goin, and, if you don't count the gratin, a surprisingly simple recipe for her. Roasted grapes, where have you been all my life? We did also make the gratin, which was a bit more time consuming, but good. I could not bring myself to put both bacon *and* heavy cream on the potatoes, so I compromised and used half and half. This worked just fine, although I'm sure the gratin would be much more luxurious if cream were used.

    • fprincess on December 06, 2011

      Cooking duck on the grill was a relevation and the roasted grapes were simple and unexpected. More details and a picture here on eGullet: http://egullet.org/p1852190

    • fprincess on September 28, 2012

      Made again, and this time I served the dish family-style. It's a great way to cook duck breasts. Grilled with a simple juniper berry-thyme rub, they are full of flavor. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1892382#entry1892382

  • Potato bacon gratin

    • JoanN on October 18, 2015

      Diego loved this.

  • Barbara's apples and Asian pears with radicchio, mint, and buttermilk dressing

    • fprincess on October 15, 2010

      It's a great combination. Just a note that the dressing recipe makes about 3x the amount necessary for the salad.

    • pistachiopeas on October 18, 2015

      Fantastic recipe; very refreshing. Will definitely make again.

    • amoule on March 17, 2017

      I made only the dressing -- it was delicious.

  • Sautéed skate with parsnip purée, Brussels sprouts, pancetta, and balsamic brown butter

    • fprincess on February 01, 2011

      Another delicious recipe from Suzanne Goin. And it's very easy to make. I used fluke instead of ray which is hard to find. Any kind of flatfish would work well for this recipe.

  • Parsnip purée

    • fprincess on February 01, 2011

      I used a pressure cooker to cook the potatoes (I used purple fingerlings) and the parsnips - 5 min. The puree is very good, It's the same technique that she uses for her potato puree.

  • Balsamic-braised Brussels sprouts with pancetta

    • bgood on November 03, 2010

      Very tasty. A good recipe for people who don't like brussels sprouts. Fair bit of work for a simple vegetable but worth it.

    • fprincess on January 17, 2011

      Wow. These are not only delicious but also extremely easy to make. I love the fact that I just needed 1 frying pan. Great as a side dish for steak. They take about 20 min to prepare, a bit less with small brussels sprouts.

  • Spiced pork stew with polenta, root vegetables, and gremolata

    • Laura on January 01, 2011

      Pg. 281. The stew and the vegetables with gremolata were really delicious -- as well they should have been since it took most of the day to prepare! Granted, one does not expect "quick and easy" from Sunday Suppers at Lucques. This made a really nice, rustic and casual New Years Eve dinner at home. The only change I made was that I added only 1/2 a tsp of the cayenne instead of the full tsp that was indicated in the recipe. I was a little scared that that would be too much heat. And we like it spicy! As it turned out, I think using the full tsp would be fine, allthough it was nice and spicy as it was. Really important to strain and reduce the braising juices as the recipe dictates. I would definitely make this again.

    • Emily Hope on December 14, 2011

      This was super tasty, and a great way to use pork shoulder. I cut the recipe in half, since it was just the two of us, and left out the fennel and the veal stock since I didn't have any on hand--still good. I'm sure I used more onions and carrots than she calls for in the recipe as well, and I did not strain the braising liquid, as I like the chunky bits and find it too fiddly to bother with (though I did degrease it by spooning out the veg and putting it in a gravy strainer). Relatively straightforward with just a few stovetop steps, and then two or three hours in the oven. I made polenta in the oven (per Paula Wolfert's recipe), and did Molly Stevens' braised cabbage instead of the root vegetables, so everything cooked in the oven at the same time (I started the polenta after the stew had been in for an hour). With a sharply dressed salad of mixed bitter greens, this made a really lovely winter meal. C, who doesn't like meat stews, said this made him understand why people do!

    • stockholm28 on February 12, 2014

      I liked this, but wasn't really "wowed" by it. This is definitely a hearty winter meal. I made all the components as written. The pork was good the first day, but I tired of it when I had it as leftovers. I did really like the root vegetables, but I'd probably leave out the turnips if I made it again.

    • pistachiopeas on October 18, 2015

      I loved everything about this recipe, especially the spicy pork. The flavors are just perfect. I did not bother with removing the small amount of carrot/fennel/onion from the stew before serving. I used beef stock instead of veal, and I added some capers to the gremolata. Can't wait for leftovers and to make this for more friends in the future.

    • sfcarole on January 28, 2016

      I made this for guests up in the mountains. So I used a stove top pressure cooker (Fagor, 8-qt.) on our induction cooktop. With adjustments for altitude it took 11 minutes instead of 2 ½ hrs.! The meat was very tender, but the broth thinner than it would have been in the oven. But I usually like to separate the broth from the meat the day before, then put all in the fridge and remove the fat the next day. That allowed me to reduce down the sauce to a desired consistency. The root vegetables I made in the afternoon before the dinner, then rewarmed and mixed with the gremolata. They looked beautiful atop the stew. Everyone loved it and went for seconds. I hesitated with the one tsp. cayenne but went with it. The flavors were amazing. I did strain out the finely chopped onion, carrot, fennel and spices because the spice hulls would have gotten in the way. The sauce looked so beautiful and glossy around the meat.

  • Roasted root vegetables with gremolata

    • Laura on January 01, 2011

      Pg. 283. These were delicious and a good accompaniment to the pork stew. The gremolata is a nice finishing touch. The recipe calls for the vegetables to be served on top of the polenta and under the pork stew, which I did. In the future, however, I think I would serve the pork stew on the polenta and serve the vegetables to the side. Otherwise, they are a bit lost.

    • fprincess on January 25, 2011

      Simple and tasty recipe.

  • "Pumpkin" cake with pecan streusel and maple ice cream

    • fprincess on December 06, 2011

      A nice cake made with Kabocha squash. A little on the dense side but the crunchy pecan streusel topping is a nice touch. Pictures and more details here on eGullet: http://egullet.org/p1852212

  • Young onion tart with Cantal, applewood-smoked bacon, and herb salad

    • fprincess on October 26, 2010

      Goin's twist on the classic flammenkuche. Super easy.

    • fprincess on December 07, 2011

      More details and a picture here: http://egullet.org/p1852346

  • Braised beef short ribs with potato purée, Swiss chard, and horseradish cream

    • fprincess on October 26, 2010

      Excellent instructions with a final browning step that makes all the difference in the world.

    • Laura on December 24, 2010

      Pg. 301. OMG! Short ribs are my signature dish and this was incredible. A lot of work, yes, and worth every minute. The short ribs were so succulent and the pureed potatoes were unbelievable! You don't want to know how much butter went into the potatoes. Even knowing that, I couldn't get enough -- as good as a 5-star restaurant. I have to confess that I skipped the final browning step for the short ribs because we needed to eat -- and, frankly, we didn't miss it. Hard to imagine how the meat could have been any better.

    • DKennedy on February 09, 2017

      Made this for dinner after hearing so many great things about it, year after year. Wow-wy. I did not manage to make the potato puree or the swiss chard. Instead, I served it accompanied by a few pearl onions and some roasted fennel. If I had realized how truly spectacular this dish was going to be, I would have made the accompaniments. A few notes to myself: I used TJs frozen pearl onions and roasted as instructed. I am sure the fresh would have elevated this dish even further but I think I will stick with this shortcut. I was a cup short of port when I started this dish and cooked it with only 1/2 cup port. When I tasted it that night (after 3 hours) I realized this was a mistake. The next day I went out and got more port, reduced it on its own and added it to the broth before reheating. This saved the dish. Roasting the meat for 15 minutes at the end also made a huge difference. For stock I used 4 oz beef broth and 2 oz chicken broth, because that is what I had on hand.

    • Jane on February 19, 2017

      This was fantastic. It's a lot of work but so worth it for a special occasion. I followed the recipe exactly as written except that I didn't need 6 cups of beef stock - 4 cups was enough to almost cover the ribs. The potatoes are amazing and definitely a special occasion side given the amount of butter and cream in them. I agree that the final roast of the ribs adds a lot of flavor.

  • Torchio with cauliflower, cavolo nero, currants, and pine nuts

    • DKennedy on September 10, 2012

      Excellent but use less chili peppers.

  • Chicken paillards with Parmesan breadcrumbs, escarole, capers, and rosemary

    • jodies on December 16, 2015

      Loved this.

    • Dolcetto23 on February 23, 2017

      This was a big hit and dead easy.

  • Jessica's favorite Meyer lemon tart with a layer of chocolate

    • fprincess on January 27, 2012

      I made this tart for Easter. It was a nice twist to have the chocolate layer in the tart. I had some issues with the lemon filling barely setting. The flavor was very good.

  • Persimmon and pomegranate salad with arugula and hazelnuts

    • fprincess on December 20, 2011

      Excellent and very original salad. The combination of persimmons, hazelnuts, arugula and shallots is fantastic. I can't get enough of it!

    • fprincess on January 17, 2012

      eGullet review with picture here: http://egullet.org/p1858764

    • DKennedy on November 19, 2016

      Great Thanksgiving flavors.

  • Sweet potatoes with bacon and spinach

    • mirage on June 26, 2010

      Very tasty, but too sweet for us.

  • Kabocha squash and fennel soup with crème fraîche and candied pumpkin seeds

    • fprincess on October 17, 2010

      Very nice flavors, easy to make. Make sure to cover the lid with a towel before blending - it will pop up otherwise sending hot soup everywhere...

    • Breadcrumbs on January 06, 2011

      p. 323 - Looks great, would make a good starter for quail supper

    • Breadcrumbs on February 27, 2011

      p. 323 -This soup was simply spectacular; I can’t wait to serve it at my next dinner party. The pumpkin seeds were so tasty; I’ll likely make them and serve them up as snacks, even when we’re not having this soup. Lots of steps to this recipe but its worth it in the end. Not difficult, just time consuming. A real favourite soup enjoyed by all.

    • fprincess on February 15, 2012

      Just a note that I had to throw away the candied pumpkin seeds. They candied but the seed itself was very hard and dry - maybe due to the pumpkin that I used?

    • DKennedy on September 10, 2012

      Fantastic! I did not blend it, choosing to serve it more as a rustic soup.

    • westminstr on November 26, 2012

      Extremely delicious.

    • jjankows on December 22, 2014

      This is one of our all-time favorite soup recipes that we make all the time. Freezes extremely well too, though you'll have to whip up a batch of the pumpkin seeds each time (not very burdensome).

    • amoule on January 11, 2016

      I've made this 4-5 times and it is delicious. Remember to remove the dried chile before blending, which the recipe doesn't mention. If you leave it in, the soup is still delicious but very, very spicy. I think she intends for it to be removed but forgot to add that step to the instructions. The candied pumpkin seed garnish is so delicious that you might want to make a double batch of it for snacking.

  • Devil's chicken thighs with braised leeks and Dijon mustard

    • horsnhound on July 30, 2011

      This recipe is another "MUST" along with the Short Ribs. Fantastic! And do not skip the leeks!

    • DKennedy on September 10, 2012

      A ton of work but the results are worth it.

    • Breadcrumbs on November 28, 2012

      p. 326 - This is a dish that reminded me why I love to cook. I loved the rhythm of this recipe, how all the separate parts came together. So while I sautéed, browned, braised and baked I kept hoping that we’d love this dish because it was such a pleasure to prepare. Well guess what, we did love this. We really, really loved it! This is one of the recipes that will stand out for me this year. Something different for us. The ridiculous sweetness of the caramelized, braised then thrice-cooked leeks. The uber-tender, juicy chicken with its crunchy-tangy Dijon herb crust. Everything worked. Individually, each component was outstanding. Combined, the chicken and leeks were perfection. Pure pleasure. Changes made: remove chx from pan, dip in mustard then place atop leeks vs placing in bowl first. Add fresh breadcrumbs to butter in pan vs dirtying another dish. Incredible! Photos here: http://chowhound.chow.com/topics/397072#7737914

    • chawkins on January 17, 2013

      A lot of steps, pretty involved, as I also made the stock used in the braising the same day, but well worth the effort. Layers of flavor is the way my husband described it. I used dried thyme and dried tarragon this time, imagine it could only be better with fresh herbs.

  • Braised beef brisket with beluga lentils, horseradish cream, and salsa verde

    • fprincess on October 26, 2010

      Delicious. I added details about the recipe with pictures in a eGullet post here: http://egullet.org/p1862128

    • DKennedy on February 06, 2017

      I have made both of Suzanne's brisket recipes, this one and the one in AOC. They are both good, solid brisket recipes but I prefer my go-tos over both her versions.

  • Beluga lentils

    • fprincess on January 27, 2012

      Classic lentil preparation. Having the fresh herbs was nice and the red wine vinegar is essential.

    • lorloff on October 20, 2013

      Added whole garlic halved and basil savory marjoram mint and thyme from the garden at the end it was a great success

    • TrishaCP on December 11, 2013

      Really delicious flavors here-this will be my new standard lentils preparation.

  • Sautéed rapini with garlic and chile

    • fprincess on April 09, 2011

      I made this recipe with kale instead of rapini. It is simple and tasty however was a little too spicy for my taste. Next time I will reduce the amount of chile arbol by half.

    • fprincess on April 27, 2012

      Very simple but it works. Served with grilled fish. Picture here on eGullet: http://egullet.org/p1874912

    • Breadcrumbs on November 25, 2012

      p. 331 - I loved this dish. mr bc is a bitter green hater and he managed a ‘like’ for this so it just goes to show you what a healthy dose of evoo can do to entice someone!! There is a fair bit of oil in this dish - 1/2 cup to 1.5lbs of rapini. That said, I envisioned this recipe as an antipasti-type dish and as the author points out, the sauce makes for good dipping w a crusty hunk of bread. We served this hot, right out of the pan, alongside porchetta and mashed potatoes. I think it would be sensational at room temp as well. I especially liked the thinly sliced chile de arbol and had no issue w the heat however sizes and intensities of these chilies vary w age. Yum! Photos here: http://chowhound.chow.com/topics/397072#7731175

  • Toasted pain d'épice with kumquat marmalade butter

    • fprincess on October 19, 2010

      Nice flavor. Light texture. Used spices and honey that I bought during a trip to St Lucia in the Caribbean (nutmeg, ginger, cinnamon).

    • fprincess on January 23, 2012

      Always great. I noticed that the pain d'epices tastes better after a few days. I now use allspice instead of cloves which are a pain to grind (since clove oil damages plastic). Toasted, the pain d'epices tastes fantastic.

    • fprincess on February 01, 2016

      Make sure to sift the flour and blend well as it tends to clump easily. Pictures here: https://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?do=findComment&comment=2044497

  • Beets and tangerines with mint and orange-flower water

    • Emily Hope on November 18, 2010

      Made as part of a dinner party--it was a hit. Lovely and simple.

    • sfcarole on February 01, 2013

      I also loved this recipe. Suzanne Goin's careful directions make this a delicious and beautiful salad.

    • fprincess on February 05, 2013

      This is pretty much as simple as it looks. I loved the flavor combination, the earthiness of the beets with the citrus and the pop of flavor from the mint. The dressing had olive oil, red wine vinegar, shallots, citrus juice and a touch of orange flower water. The salad is finished with a little spritz of orange flower water. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1908097#entry1908097

    • lorloff on November 10, 2013

      Very goo dish. I used 3 tangerines but did not take each one out of its inner skin. It was a lot less work and still worked great. Adders one clove garlic to the dressing and a 1/4 sugar + 1 teaspoon white balsamic vinegar

    • amoule on March 01, 2017

      Delicious and very pretty. Sumo tangerines worked well because they are seedless and big enough to filet.

  • Australian barramundi with winter vegetables bagna cauda and toasted breadcrumbs

    • fprincess on March 07, 2012

      One of the faster/easier recipes in the book. Really flavorful preparation for fish. I used baqueta (a type of grouper/seabass). Picture here on eGullet: http://egullet.org/p1867527

  • Potato purée

  • Romesco

    • TrishaCP on July 01, 2013

      Suzanne Goin's version of the classic Spanish sauce- I served it with simply roasted potatoes (rather than the potatoes from the book). This was definitely tasty, but I prefer Claudia Roden's all almond version (Goin's uses a mix of almonds and hazelnuts).

  • Sweet corn, green cabbage, and bacon

    • AgusiaH on March 16, 2013

      Quick and good.

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  • ISBN 10 1400042151
  • ISBN 13 9781400042159
  • Linked ISBNs
  • Published Nov 08 2005
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

2006 James Beard Award Winner! Cooking from a Professional Point of View Category!

When Suzanne Goin opened her restaurant, Lucques, in 1998, she became an overnight star on the California culinary scene. Seven years later the restaurant is universally recognized as of the best in America, and Sunday Suppers at Lucques have become a beloved Los Angeles tradition.


Now Goin gives us a wonderful book that brings her delectable Sunday Suppers into our own kitchens. Here are 132 recipes, organized by season, that reflect her commitment to the freshest ingredients available andher trademark knack for the most unexpected, delicious combinations. Appetizers such as Warm Kaboch Salad with Dandelion, Bacon, Roncal, and Pecans prepare the palate for the vast range of flavors and creativity that Goin brings to her cooking. The main courses include Braised Beef Short Ribs with Potato Puree and Horseradish Cream,; Saffron Marinated Chicken with Parmesan Pudding and Sugar Snap Peas; and Hawaiian Supper with Green Rice, Creme Fraiche, and Persian Cucumbers. Then there is Caramelized Chocolate Bread Pudding, Cranberry Walnut Clafoutis, or Warm Crepes with Lemon Zest and Hazelnut Brown Butter, to name just a few of the irresistible desserts.


Goin's infectious enthusiasm for food, for cooking, and for the pleasures of the table life fills these pages. Every one of these recipes--wonderfully easy to follow--is guaranteed to surprise and delight the palate.



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