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cooking.nytimes.com
Brining a chicken before roasting can make for a particularly juicy, tender bird Using feta in the brine adds a complex and earthy flavor to the mix Don’t skip the step of taking the chicken out of the brine an hour before cooking
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Get Tuscan Kale Salad with Anchovy Dressing Recipe from Food Network
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A classic creamy chicken and mushroom spaghetti recipe. You will need a yellow onion, cremini mushrooms, thyme, cooked chicken, milk, and Parmesan.
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Get Peking Duck Breast Recipe from Food Network
cooking.nytimes.com
These cookies are crumblier, crisper and more buttery in flavor than the typical cookie made with high-fat sweet cream butter Which is exactly why you should make them.
cooking.nytimes.com
A proper French omelet is all about (you guessed it) technique Luckily, Jacques Pépin is the master Note that Mr
Ingredients: eggs, salt, pepper, herbs, canola oil, butter
cooking.nytimes.com
This recipe is by Melissa Clark and takes 50 minutes, plus time to prepare dough . Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: dough, ramps, olive oil, salt, chile
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Like orange flower blossoms steeped in alcohol.
Ingredients: plus, oranges, everclear, syrup
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A homemade version of limoncello that only takes three ingredients and about a week of infusing time.
Ingredients: plus, lemons, everclear, syrup
cooking.nytimes.com
There’s little more simple, or delightful, than whipped cream This version makes it extra special, infusing the cream with a vanilla bean to elevate its flavor But you can steep the cream for less than 24 hours, or not at all, for a treat that can bring joy to even the most jaded of hearts.
Ingredients: plus, heavy cream, sugar
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This breakfast recipe has eggy, buttery wedges of matzo brei covered in a sweet, syrupy topping of roasted cherries.
www.delish.com
This basic recipe is a good starting point for lots of delicious and creative cakes.