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This Oysters Rockefeller recipe is a Virginia interpretation of the original from Antoine’s restaurant in New Orleans.

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Chef Logan Small shares his award-winning oyster stew recipe that’s famous at Small’s Smokehouse + Oyster Bar in Virginia.

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A vinegar-based French Mignonette sauce highlights salty oysters.

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A New Orleans-style Rémoulade, this saucy recipe features Creole mustard and seasoning.

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Microgreens provide a spicy crunch for this beef dumpling recipe from chef Clark Myers.

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This bright, tangy chimichurri recipe with edible flower petals is a great topping for lamb, wild game and buffalo.

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A classic Italian-American pasta dish is modernized with Sfoglini sriracha fusilli made with farm-fresh chile pepper sauce.

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Hollow bucatini pasta absorbs sauce made from cured pork cheeks, onion and tomatoes in this classic Roman dish.

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Chef Franco Rua calls this a deconstructed lasagne; it features ample Italian sausage, tomatoes and ricotta.

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Pair this one-pan dinner with some Brussels sprouts tossed in oil for a sweet, spicy, satisfying meal.

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Lightly spiced dough is a perfect match for maple glaze and salty bacon in this donut recipe.

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Try chef Alekka Sweeney’s glaze as a chicken wing recipe; it’s sweet, spicy and balanced.

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A party-ready snack mix recipe has just a touch of Thai red curry paste for complexity.