Recipes
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PublishedMarch 7, 2021
You can make sublime duck confit without fancy techniques or expensive fat. Here’s how.
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PublishedMarch 7, 2021
This St. Patrick’s Day, brine your own corned beef – starting now
The process isn't difficult but can take up to a week, so you better get cracking.
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PublishedFebruary 28, 2021
Which type of clam chowder is best? The debate is alive and well
For decades, New England partisans – and don't forget New Yorkers – have debated the matter, bickering over specifications like cream, tomatoes, salt pork and roux.
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PublishedFebruary 28, 2021
Homefront: Secret rum fudge is a secret no longer
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PublishedFebruary 28, 2021
Pop open a box of cereal for a crunchy twist on oven-baked chicken tenders
Channel your inner kid - hey that's fine.
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PublishedFebruary 28, 2021
Shrimp Creole is a New Orleans classic for a Mardi Gras that’s anything but normal
The pandemic canceled the parades, but it couldn't cancel the city's spirit or its wonderful food.
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PublishedFebruary 28, 2021
Expand your baking horizons with chickpea flour
Farming chickpeas is gentle on the environment. Baking with chickpea flour is a boon to your cookies and cakes.
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PublishedFebruary 21, 2021
Sauce, gravy or stew too thin? We’ve got 3 ways to fix that
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PublishedFebruary 21, 2021
Chili-tinged sweet potatoes are loaded in all the right ways – flavor, nutrition and satisfaction
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PublishedFebruary 21, 2021
Bacon and egg fried rice is the back-pocket recipe you need for busy weeknights
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