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I cook chicken once a week and I try to always come up with a new flavor profile and ingredients. The pancetta really gives it a great depth of fl...
The only thing better than a potato gratin is one fried crisp at the edges. When you let the cut sides of compressed cubes sizzle in fat, all the l...
Believe it or not, you don’t find ovens in most Taiwanese households. If there is one, it’s likely the oven is used as another “cabinet” to store p...
Here's a fun spin on regular salad. If you do not have a grill or just are in a rush, a grill pan or broiler will do a great job. Both the grilling...
Matzoh balls are most likely served on every jewish table during passover, and not to mention every serious dinner year round. It occurred to me th...
I took on the fun challenge of using the same blend to season every dish in a meal, while keeping the ingredient list short and sweet. Our Onion M...
This eggplant recipe is sure to become a classic in your home. You can serve it warm or cold, as a side dish or main course. Feel free to switch th...
This is a perfect way to serve in-season daikon radish as a delicious appetizer. The recipe can be made vegan depending on what kind of stock you u...
This gratin is kind of French. It has the requisite butter, milk, and cream, but I use onions too—a debated addition—and, of course, spices. To inf...
I grew up eating hamantaschen in Israel and they were always filled with poppy seeds. I love eating and making them. Even though I tasted many diff...
When it's warm or I'm feeling lazy the last thing I want to do is heat up my oven to make bread or do any laborious kneading. This no-knead flatbr...
Mussels are really one of the easiest things to cook if you have a big pan. I cook them in a hot pan, all in one layer. This way they cook swiftly ...
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