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Traditionally, tandoori chicken is cooked in a clay oven heated by charcoal or wood, called…
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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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Tapenade is an olive-based spread or dip hailing from the Provence region in France. It’s…
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Crispy-edged, juicy chicken thighs simmered in a silky cider-mustard pan sauce bring savory warmth and…
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Creamy roasted white beans and jammy caramelized onions wrapped in a flaky crust, finished with…