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A lean stock that's rich and flavorful.
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This recipe delivers a Maryland-style crab cake thanks to the addition of seafood seasoning, parsley, and mayonnaise.
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It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce Its excellence derives from the balance of its flavors, in the alchemy of the process
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I decided to make a Gluten Free Roasted Chicken Stock last night and of course consulted one of my favorite books, Joy of Cooking. The recipe below is based...
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Use these preserved lemons in preparing Lamb Tagine with Preserved Lemons and Green Olives.
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This is inspired by the Provençal onion pizza called pissaladière Omit the anchovies if you’re watching your sodium intake or you’re just not a fan.
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Shallots, garlic, and fresh rosemary add lots of flavor to this simple, savory recipe for pork shoulder roast that you can put in the oven and forget about until it's time to eat.
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This simple, fragrant soup is delicious as thick vegetable soup, not puréed It becomes a different soup altogether when you purée it, and I like both versions equally.
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Deliciously crispy and crunchy with a lemon zest, tarragon, and Old Bay panko coating.
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These simple slow-roasted tomatoes are delicious on burgers, pizza, or sandwiches.