Poulet rouge with cabbage, turnip, and black radish from 'Roberta's' (Cook the Book) from Serious Eats by Carlo Mirarchi and Brandon Hoy and Chris Parachini and Katherine Wheelock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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