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cooking.nytimes.com
The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries.
The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries.
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Get Greek Grilled Eggplant Steaks Recipe from Food Network
Get Greek Grilled Eggplant Steaks Recipe from Food Network
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Get Applesauce Recipe from Food Network
Get Applesauce Recipe from Food Network
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Get Green Grape Slushies Recipe from Food Network
Get Green Grape Slushies Recipe from Food Network
cooking.nytimes.com
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California This is not a dish to make with those It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California This is not a dish to make with those It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens
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Get Whiskey Sour Recipe from Food Network
Get Whiskey Sour Recipe from Food Network
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Avocado and leek are mixed with horseradish and lemon juice, creating a unique green dip perfect for St. Patrick's day. Serve with carrots for a colorful snack.
Avocado and leek are mixed with horseradish and lemon juice, creating a unique green dip perfect for St. Patrick's day. Serve with carrots for a colorful snack.
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Get Pan-Fried Flounder Recipe from Food Network
Get Pan-Fried Flounder Recipe from Food Network
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Get Rose Spritzer Recipe from Food Network
Get Rose Spritzer Recipe from Food Network
cooking.nytimes.com
Oysters cook quickly on a hot grill, the meat poaching in a bubbling compound butter flavored with a vinegar-rich hot sauce, garlic and lemon zest Ideally, you can assign someone else the job of shucking and focus on the grill, making sure the oysters don't stay on it much longer than 2 or 3 minutes, so the meat is still plump and juicy If you're working on your own, open the oysters in advance and handle them carefully, so as not to spill the liquor inside the shells, which combines with the melted butter to create a delicious, briny flavor
Oysters cook quickly on a hot grill, the meat poaching in a bubbling compound butter flavored with a vinegar-rich hot sauce, garlic and lemon zest Ideally, you can assign someone else the job of shucking and focus on the grill, making sure the oysters don't stay on it much longer than 2 or 3 minutes, so the meat is still plump and juicy If you're working on your own, open the oysters in advance and handle them carefully, so as not to spill the liquor inside the shells, which combines with the melted butter to create a delicious, briny flavor
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Get Sazerac Cocktail Recipe from Food Network
Get Sazerac Cocktail Recipe from Food Network