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Bruce Aidelis

Braised Oxtails with Star Anise and Chinese Greens

Slow-Roasted Lamb Shoulder with Pancetta

Cuban-Spiced Chicken Thighs with Chorizo and Rice

Braised and Roasted Pork Shanks with Prosciutto and Porcini Mushrooms

Braised Veal Breast with Herbs, Pernod, and Tomatoes