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Seal in flavor and juices with this novel way of cooking roast beef. Wrapped in a salt batter, the beef's moisture and natural juices are sealed in keeping the meat extra tender and delicious. Make au jus separately since the roast's drippings will be too salty to use.
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Be sure to use strong mustard from Dijon Dorie's friend Gérard Jeannin uses Dijon’s two most popular mustards in his tart: smooth, known around the world as Dijon, and grainy or old-fashioned, known in France as “à l’ancienne.” You can use either one or the other, or you can adjust the proportions to match your taste, but whatever you do, make sure your mustard is fresh, bright colored, and powerfully fragrant Do what Gérard would do: smell it first
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Made in a slow cooker for a no-fuss cake.
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Get Olive-and-Spice-Rubbed Leg of Lamb Recipe from Food Network
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"Honey is an incredible anti-everything," says Jovial King. "It's antibacterial, antiviral and great for combating allergies, as long as it's raw." Marcia Kiesel uses King's flower-infused honey in savory dishes, like these yogurt-stuffed peppers.
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Get Lady Marmalade Chicken Salad Recipe from Food Network
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When a large crowd is coming over, it’s easy for panic to set in, as the Lee brothers discussed in the 2006 article accompanying this recipe Their solution Cooking a big cut of meat
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Pork chops simmer in an Instant Pot(R) full of creamy mushroom gravy and a touch of white wine to round out this simple, hearty family dinner.
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For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list.
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This recipe for stuffed peppers is vegetarian-friendly, as the filling is a cheesy mixture of rice, beans, and tomatoes.
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The dark, soft fruits of late summer bake quickly and compatibly with this pastry, and here, Parmesan cream adds depth to the sweetness of ripe figs These are generous portions, about five inches across, for ease of handling, baking and presentation (and sorely tempting to eat in one sitting).