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White wine, Emmentaler, and Gruyère melted together into a delicious hot dip.
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Beef short ribs are given a long, slow soak in a sweet, garlicky soy marinade flavored with black pepper, sesame oil, and plum wine, then grilled to a dark mahogany color for an authentic Korean taste.
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That's what I call YUMMY COMFORT food! To make it a bit richer I saute one large onion in 5 tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp
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Lemon, wine, and lots of garlic give this slow cooker chicken intense flavor. Serve the chicken by itself or over hot cooked rice.
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Get Wild Mushroom Turkey Gravy Recipe from Food Network
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Get Butterflied Trout in Lemon Caper Butter Recipe from Food Network
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Creme fraiche is a thickened, slightly tangy cream, and lends a mellow smoothness to sauces that cannot be replicated. Here it blends with garlic and mushrooms in a sublime sauce over chicken.
cooking.nytimes.com
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting
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My family never ate Yorkshire Pudding, in which baking dough captures a roast’s juices as they drip. But I was always intrigued by the concept of putting lamb...
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Pork and apples are a classic combo, and are even better when joined by bacon, cream, white wine, and Dijon mustard. This luscious, French-accented pork chop...
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Get Roasted Artichoke Hearts Provencal Recipe from Food Network
cooking.nytimes.com
In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood So he brought in his mother, Caterina Schenardi This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna