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This glaze is made in two batches, to prevent it from drying out.
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Refrigerated pie crust and frozen mixed vegetables make this ultimate comfort food a snap to put together, so you can enjoy pot pie any night of the week.
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Get ready for next-level pigs in a blanket.
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It's a whole new kind of party trick: Down the drink, eat the cup.
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My friend Pat Zelle, a great instinctive cook, brushes lightly smashed whole boiled potatoes with a vinaigrette, then grills them until crunchy for a great alternative to plain roast potatoes.
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Vibrant green with a punch of fresh lemon, this dish just screams spring.
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Nice and simple, the name says it all.
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We found a whole new use for those bits of chips in the bottom of the bag.
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This gourmet take on the American childhood sandwich is all grown up. Adults will gobble them up like they're kids again.
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Frozen pops are the ultimate chill out.
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Peppermint extract can be found in most supermarkets. Bright, refreshing mint flavor plays a tongue-tingling counterpart to rich fudge sauce.
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The rib-eyes shine in this recipe but it's the potatoes that take center stage. First parboiled, then roasted with rosemary and olive oil, they become crispy on the outside while staying light, fluffy, and buttery inside.