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Breakfast casserole with asparagus, leeks, bacon, bread, milk, eggs, feta and Parmesan. Perfect for spring!
cooking.nytimes.com
This dish defines the phrase “it’s worth the wait.” The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours Inspired by a “Pork Dinner” family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast Just don’t forget the salsa after all that time.
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Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their signature crisp.
cooking.nytimes.com
In this unusual recipe, seasoned, rendered chicken fat and creamy butter are whipped with a little maple syrup for an earthy, rich and lightly sweet spread for bread Make sure to cook the chicken skin until it turns nut brown — that’s what gives the fat its fried chicken flavor While you could use schmaltz in place of rendering the fat yourself, the flavor won’t be quite the same because schmaltz usually includes onions in the rendering
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Cubed chicken breast is combined with smoky, spicy chipotle peppers and feta cheese in this flavorful salad.
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Get Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze Recipe from Food Network
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Grilled lamb burgers with homemade tzatziki cucumber sauce! Top with feta, sliced tomato, lettuce, and red onion. Easy summer cook-out recipe.
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Layers of a creamy vanilla mixture, chia seeds, puffed cereal, kiwi, coconut, pomegranate seeds, and mango make a delicious dessert or snack.
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A coffee and chocolate concoction native to Italy’s chocolate capital, Turin.
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Grandma Paola Bagnatori’s light and fluffy Italian gnocchi.
Ingredients: potatoes, flour, tomato, butter, fat, sugar
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In chocolate ganache recipes, the proportions of chocolate to cream vary depending on whether it will be used as a coating, filling, or truffle.
Ingredients: chocolate, heavy cream, butter, fat, sugar