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Gourmet Recipes

Marry Me Chicken Ramen
Marry Me Chicken Ramen Recipe
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Gianna Holiday

Crispy seared chicken thighs simmered in a creamy sun-dried tomato broth with garlic, paprika, and a little heat. Finished with jammy shoyu eggs, napa cabbage, scallions, pea shoots, and chili... Read more...
Pasta Primavera
Pasta Primavera
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By: Donna Currie

Lemon, olive oil, and fresh basil brighten this spring pasta dish beautifully – but primavera is infinitely adaptable to your taste! Use other herbs, fresh or dried, that you like.... Read more...
A Big Miso Soup Meal
A Big Miso Soup Meal
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By: Fran Costigan

Miso soup is a flavorful, healthy fast meal when made simply by adding dissolved miso paste to a dashi stock of water and kombu seaweed. Serve the soup with cubes... Read more...
Pan Roasted Cod with Puttanesca
Pan Roasted Cod with Puttanesca
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By Marge Perry & David Bonom

The robust flavors of classic puttanesca sauce—garlic, anchovy, tomato, olives and parsley—have found their perfect mate in pan roasted cod. The contrast of the big, bold, sharp and slightly wild... Read more...
Salted Caramel Bars with Bourbon Dark Chocolate Ganache
Salted Caramel Bars with Bourbon Dark Chocolate Ganache
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By Irvin Lin

I’ve given this particular caramel bar an adult twist with a kick of bourbon in the ganache but if you want to keep them more kid friendly, use the same... Read more...
From-Scratch Sweet & Tangy Barbecue Sauce
From-Scratch Sweet & Tangy Barbecue Sauce
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By: Donna Currie

The sauce takes quite a bit of time to cook and reduce, but this is something you want to do slowly. Don't rush it ... good things take time. The... Read more...
Filet Mignon with Marsala Mushroom Sauce
Filet Mignon with Marsala Mushroom Sauce
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By Marge Perry & David Bonom

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Chilean Sea Bass with Red Wine Reduction
Chilean Sea Bass with Red Wine Reduction
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By Nick Stellino

Healthy and delicious, fish dishes are a favorite for any chef searching for a new culinary adventure. The seductive aroma and rich color of the Red Wine Sauce makes this... Read more...
Cardamom and Pistachio Cinnamon Rolls
Cardamom and Pistachio Cinnamon Rolls
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Inspired by and adapted from a cinnamon roll recipe by Chris Scott

There are cinnamon rolls… and then there are these. Warm with cardamom spice, lush with toasty brown butter, jeweled with nutty pistachios, and finished with a rosewater-lemon glaze that glints... Read more...
Mushroom Appetizers with Laura Chenel’s Chef’s Chèvre and Pesto
Mushroom Appetizers with Laura Chenel’s Chef’s Chèvre and Pesto
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By: Jacquelyn Buchanan

Mushroom caps are stuffed with pesto and goat cheese, then broiled to a delectable creaminess. Sitting atop a bed of greens, cherry tomatoes and radishes, they make a perfect first... Read more...
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...
Rosemary-Orange Crème Brûlée
Rosemary-Orange Crème Brûlée
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By: Georgeanne Brennan

The tart-sweet flavor of orange zest combined with the slightly peppery properties of fresh rosemary infuse the custard mixture with a subtle taste of the Mediterranean, where orange groves abound... Read more...