« Roast duck, render fat for purposeful pappardelle

Pasta

Tribune News Service photo

Pappardelle, studded with duck, golden turnips and prunes, offers a strong autumn twist on pasta. (E. Jason Wambsgans/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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