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It’s time to mussel up your holiday meals. The quick-cooking shellfish adds a meaty element…
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Flaky, tender, and creamy, these plant-based crab cakes are the answer to a no-fish main…
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Lightly battered, pan-fried perch from the cool Great Lakes is a simple, yet elegant, recipe…
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En papillote is the French term for cooking food in a parchment packet. Oven steaming…
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Meaty halibut is gently cooked in a port-cranberry poaching sauce, with hazelnuts bringing a slight…
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At this time of year, when backyard gardens and farmers’ markets are bursting at the…
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Pickling, which is preserving food in a brine or vinegar solution, is more than a…
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In India, chutney is the condiment of choice. Their sweet-savory, tart-spicy balance adds intrigue to…
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This tangy and chunky relish comes together in a snap. It adds fresh flavor and…