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Gourmet Recipes

Herb-Crusted Standing Rib Roast
Herb-Crusted Standing Rib Roast
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By Marge Perry & David Bonom

For a show-stopping entrée, go no further than this standing rib roast. With incredible aromas, comforting richness, and just the right amount of drama, fresh herbs and olive oil forms... Read more...
Springtime Egg and Ham Hash with Garlic Scape Pesto
Springtime Egg and Ham Hash with Garlic Scape Pesto
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By Julie Grice

Asparagus, leeks and garlic scape pesto bring springtime flavors to an egg-y dish that is perfect for a Mother’s Day brunch. Read more...
Pomegranate & Orange Leg of Lamb
Pomegranate & Orange Leg of Lamb
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By Irvin Lin

A leg of lamb is an impressive cut of meat to make while entertaining and it’s fairly easy to make. Make sure to purchase a leg that has the shank... Read more...
Lemon-Thyme Cakes
Lemon-Thyme Cakes
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By Marge Perry & David Bonom

Just right for wedding shower treats and edible wedding favors, these miniature cakes can be made with an electric stand or hand-held mixer. To give the glaze a layered look,... Read more...
Sautéed Buttered Carrots
Sautéed Buttered Carrots
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By: Jane Doiron

An easy 8-minute side dish! Read more...
Strawberry Cake
Strawberry Cake
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By: Amy Hatwig

This strawberry cake is not made with Jell-o or food coloring so don’t be surprised when it comes out of the oven and is not bright pink. This cake still... Read more...
Pomegranate Honey Glazed Carrots
Pomegranate Honey Glazed Carrots
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By Marge Perry & David Bonom

Here’s a side dish for your holiday spread that is as pleasing to the cook as it is to the diners. As a cook, you’ll love that you can make... Read more...
Cheesy Scalloped Potatoes
Cheesy Scalloped Potatoes
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By Rob Barrett

Whether for Easter or just a happy Wednesday, these potatoes are a great side for ham, chicken or beef. Read more...
Orecchiette with Garlic, Olive Oil, Spring Vegetables, and Pecorino
Orecchiette with Garlic, Olive Oil, Spring Vegetables, and Pecorino
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By: Marge Perry & David Bonom

This beautiful dish of bright, crisp-tender asparagus, sweet green peas, golden slivers of garlic, orecchiette-shaped pasta and shaved pecorino herald fresh, green spring. Read more...
Almond and Olive Oil Cake
Almond and Olive Oil Cake
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By: Sally James

This smooth, rich and moist cake is made from eggs, almonds, olive oil and flour. A drop of sweet wine adds a fresh note to this classic French cake, perfect... Read more...
Roast Rack of Lamb with Fig-Port Wine Sauce
Roast Rack of Lamb with Fig-Port Wine Sauce
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By Marge Perry & David Bonom

The deeply nuanced fig-port wine sauce enhances the elegant meaty flavor of the lamb in this special-occasion dish. Read more...
Roasted Asparagus with Balsamic Drizzle
Roasted Asparagus with Balsamic Drizzle
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By Marge Perry & David Bonom

A butter-enriched balsamic reduction sauce brings out the best in asparagus Read more...