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Gourmet Recipes

Mashed Potatoes with Cauliflower Crumb Crust
Mashed Potatoes with Cauliflower Crumb Crust
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By: Marge Perry & David Bonom

The cauliflower crumb crust adds welcome crunchy texture and lovely buttery-parmesan flavor (with no bread!) to creamy mashed potatoes. Read more...
Cheddar Topped Savory Butternut Squash and Apple Crème Brûlée
Cheddar Topped Savory Butternut Squash and Apple Crème Brûlée
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By: Marge Perry & David Bonom

Autumn flavors take center stage in this squash crème brulee with flavors reminiscent of pumpkin spice. Read more...
Molasses and Black Pepper Quail with Rum, Honey and Grape Reduction
Molasses and Black Pepper Quail with Rum, Honey and Grape Reduction
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By: Marge Perry & David Bonom

For a beautiful and elegant meal, serve two quail per person—and by all means encourage diners to pick up the legs and eat with their hands! Read more...
Skillet Banana Bread with Caramelized Brown Sugar-Rum Topping
Skillet Banana Bread with Caramelized Brown Sugar-Rum Topping
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By Marge Perry & David Bonom

This incredibly simple skillet cake keeps well for several days—if you don’t eat it all before then. Keep it at room temperature covered in plastic wrap. Read more...
Rioja Pot Roast with Smoked Paprika Butter
Rioja Pot Roast with Smoked Paprika Butter
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By Marge Perry & David Bonom

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Soy Braised Pork Belly with Chinese Steamed Buns
Soy Braised Pork Belly with Chinese Steamed Buns
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By: Marge Perry & David Bonom

One of the keys to the deep, savory flavor of the of the braise is what’s known as “thin” or “superior” or “premium” soy sauce. It is also occasionally referred... Read more...
Turmeric Dusted Grilled Snapper with Curried Peach Corn Chutney
Turmeric Dusted Grilled Snapper with Curried Peach Corn Chutney
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By: Marge Perry & David Bonom

This sophisticated and healthful dish can be made in a single divided pan which allows you to both grill and cook in a skillet at the same time (with only... Read more...
Double Cut Pork Chops with Peach Ketchup
Double Cut Pork Chops with Peach Ketchup
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By: Marge Perry & David Bonom

When cooking double cut chops, searing them on the stove and finishing them in the oven gives you a lovely, savory brown crust and moist, tender meat. (Thick chops cannot... Read more...
Chicken in a Pot
Chicken in a Pot
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By 

Make an entire meal—a beautifully browned roast chicken and vegetables—in one pot. Read more...
Blueberry Skillet Coffee Cake with Brown Sugar Oat Streusel
Blueberry Skillet Coffee Cake with Brown Sugar Oat Streusel
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By: Marge Perry & David Bonom

Bring this moist, tender cake to the table right in the skillet—it looks as homey and beautiful as it tastes. Don’t worry if fresh blueberries aren’t available—this cake works well... Read more...
Farmer’s Market Orzo
Farmer’s Market Orzo
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By: Marge Perry & David Bonom

This dish is perfect use of the end-of-summer vegetables that make our food look and taste so clean and healthful! Read more...
Ruby Red Grapefruit and Pistachio Crusted Salmon
Ruby Red Grapefruit and Pistachio Crusted Salmon
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By: Marge Perry & David Bonom

This fast and simple recipe makes a dish that is an unexpected flavor and texture knockout. Read more...