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Bermuda onions are dipped in a buttermilk batter and deep-fried into a crispy crowd-pleasing appetizer.
Bermuda onions are dipped in a buttermilk batter and deep-fried into a crispy crowd-pleasing appetizer.
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From one of our favorite local chocolatiers.
From one of our favorite local chocolatiers.
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Do you really need to hear more than "deep-fried candy bars?"
Do you really need to hear more than "deep-fried candy bars?"
cooking.nytimes.com
This fried chicken is classic Mississippi picnic fare, and goes hand in hand with a cold repast of deviled eggs, coleslaw and frosty drinks A well-seasoned cast iron pan is best for cooking it, but you can do all that work the day before your feast Drain it on a paper bag and cover it tightly with plastic wrap
This fried chicken is classic Mississippi picnic fare, and goes hand in hand with a cold repast of deviled eggs, coleslaw and frosty drinks A well-seasoned cast iron pan is best for cooking it, but you can do all that work the day before your feast Drain it on a paper bag and cover it tightly with plastic wrap
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This quick and easy pie made with a cranberry custard base and topped with walnuts showcases fall flavors that pair very well together.
This quick and easy pie made with a cranberry custard base and topped with walnuts showcases fall flavors that pair very well together.
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Walnut Stuffed French Toast
Walnut Stuffed French Toast
cooking.nytimes.com
These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
Ingredients:
flour, butter, superfine sugar, salt, white wine vinegar, water, lime juice, mint leaves, plus, parsley leaves, eggs, cornstarch, demerara sugar
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This is an every-day recipe in Taiwan. Bacon and egg are fried with a tortilla and served with hot sauce. If you are an average picky-eater, you will probably not enjoy. You may use either bacon or ham.
This is an every-day recipe in Taiwan. Bacon and egg are fried with a tortilla and served with hot sauce. If you are an average picky-eater, you will probably not enjoy. You may use either bacon or ham.
cooking.nytimes.com
Briar Handly left Vermont for the Rocky Mountains as soon as he finished high school “I didn’t have much of a plan beyond skiing,” Mr Handly said
Briar Handly left Vermont for the Rocky Mountains as soon as he finished high school “I didn’t have much of a plan beyond skiing,” Mr Handly said
Ingredients:
brown sugar, corn syrup, heavy cream, milk, vanilla bean, egg, cornstarch, salt, butter, whiskey, chex cereal, flour, cinnamon, vanilla, mascarpone cheese, maple syrup
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Get Risotto with Clams Recipe from Food Network
Get Risotto with Clams Recipe from Food Network
Ingredients:
olive oil, shallots, cloves, salt, arborio rice, prosecco, clam juice, clams, parmesan, butter, littleneck clams, italian parsley, lemon
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Get Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta) Recipe from Food Network
Get Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta) Recipe from Food Network
Ingredients:
butter, shallot, lobster meat, green asparagus, eggs, parsley, chives, oyster, french baguette, shallots, cloves, cava, heavy cream, raspberry
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Get Stone-Ground Grits with Gruyere Recipe from Food Network
Get Stone-Ground Grits with Gruyere Recipe from Food Network