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Courses: Soups & Stews

Braised Brisket

By American Food Roots on April 19, 2013
Occasions: Fall, Passover, Winter
Courses: Main Dishes, Soups & Stews
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Lamb shanks with white beans

By Michele Kayal on March 15, 2013
Courses: Main Dishes, Soups & Stews
AFR Tested
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Creamy tomato soup

By Michele Kayal on March 6, 2013
Courses: Soups & Stews
AFR Tested
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Joe Cicala’s Mother’s Pasta e Fagioli

By Domenica Marchetti on February 11, 2013
Courses: Lunch, Soups & Stews
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San Francisco Cioppino

By American Food Roots on January 30, 2013
Courses: Main Dishes, Soups & Stews
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Cassoulet

By American Food Roots on January 28, 2013
Occasions: Winter
Courses: Main Dishes, Soups & Stews
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Cincinnati Chili

By Michele Kayal on December 8, 2012
Courses: Main Dishes, Soups & Stews
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James Beard’s Clam Chowder

By Domenica Marchetti on October 16, 2012
Courses: Appetizers, Beverages, Soups & Stews
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Okra Soup (Gumbo)

By Michele Kayal on September 25, 2012
Courses: Soups & Stews
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About AFR

American Food Roots addresses the question: “Why do we eat what we eat?” The answer depends, of course, on where you live, where you used to live, where your grandparents lived. Then there are the ebbs and flows of our status as an agricultural nation. Don’t forget politics, religion and fashion. It’s all there on the American plate.
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