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This winter stew has a thin, light broth that’s full of rich flavor sure to…
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When we think of food from the forest, wild mushrooms are often the first ingredient…
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These hearty chops are ample and satisfying, and just one is a plentiful serving per…
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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…