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This cherry pudding is a classic summer offering in England.
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Get Steamed Black Bass with Kombu Noodles and Mushroom Dashi Recipe from Food Network
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Get Petite Filet with Gorgonzola and Porcini Mushroom Sauce Recipe from Food Network
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The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly High heat and a covered pot will have the shells open in minutes.
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Get Beef Short Rib and Egg Yolk Raviolo Recipe from Food Network
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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Feel like royalty while sipping this bubbly blackberry apéritif.
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When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
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Salmon fillets are marinated in white miso, then broiled with a vibrant spinach sauce.
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If you've never cooked a whole duck, don't wait another day.
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Fact: Burgers are better with sweet-and-tangy onions glazed in balsamic vinegar.
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Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table.