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Chunks of fatty swordfish become silky and meaty when cooked with the basting technique. You only need to sear two opposite sides of each cube; the...
A hearty green salad with warm spiced bacon vinaigrette is balanced with fresh fennel and tart Granny Smith apples. Whether you are making a kale ...
I love tiramisu and can never get enough of it. Lemon and basil-filled Luberon syrup bring a sweet floral quality to this caffeine free treat to c...
The classic French combination of sweet leeks and salty capers comes together with plenty of butter in this treatment. Even in dried form, tarragon...
Crunchy and spiced with crispy slices of lemon, this calamari pairs well with cooling Harissa Honey yogurt sauce and sweet and tangy Pickled Green ...
Most of my recipes are as simple as possible, but them some, like this wonder, defy my attempts. Tiki-style in that the drink uses multiple rums, b...
A spiced tonic of Caribbean origin, falernum is richly textured, and redolent of clove, lime, and almond. It's quite lovely on its own over ice, bu...
Inspired by the classic Hachis Parmentier, Turkey Parmentier can help you bring new life to Thanksgiving leftovers or just warm the Pot Pie place i...
Whether you cooked some turkey breast (Thanksgiving or just any time) or have some cold cuts, this is a quick great salad. Feel free to improvise a...
On the list of things that I am particular about, spaetzle is written in pen. The pieces should be irregular but many of them should be about an in...
Gambas al ajillo is a tapas favorite and a great was to turn a small plate into a meal. The basics are olive, butter, garlic, and shrimp. From th...
Classic French potato puree (aka American mashed potatoes), creamy with milk and butter, tastes so much richer and more complex with potatoes that ...
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