Sorrel's Kitchen
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Parsnip, Sage, and Shallot Tarte Tatin
Roasted Middle Eastern Brussels Sprouts with Preserved Lemon Salsa
Shaved Brussels Sprout Salad with Fried Chorizo
Spatchcock Duck with Clementines and Thyme
One-Pot Creamy Chicken, Leek, and Pearl Barley Bake
