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Miso-Marinated Sablefish With Butternut Squash Purée And Forbidden Rice
Discover a perfect balance of flavors and enjoy a restaurant-quality meal at home with this fusion masterpiece. Featuring the timeless elegance of a Japanese style miso-marinated black cod with the vibrant zest of orange-infused butternut squash puree this dish is guaranteed to impress. [Read more]
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Step-by-step Guide To The Perfect Chanterelle Mushroom Risotto
At last you can make a fantastic risotto at home! And we are not talking any kind of risotto. Our Chanterelle mushroom risotto recipe guarantees the velvety texture and turns home chefs into stirring sorcerers! But what’s a masterful risotto without a wine pairing? Fear not! We have you covered! [Read more]
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Ricotta Ravioli With Gremolata And Irresistibly Creamy Leek Soubise
This fusion dish combines the best of Italian and French cuisines. Homemade ricotta ravioli pasta is served in a creamy soubise sauce with a zesty Italian twist: gremolata. It’s a perfect blend of French flair and Italian charm, a match made in foodie heaven [Read more]
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Quick And Easy Peperonata-style Caribbean Red Snapper With Gnocchi
We whipped up this awesome Caribbean Red Snapper recipe while soaking up the sun in Aruba. Cooking on vacation? No way! But when you can practically high-five the fisherman and grab the freshest red snapper ever, you just got to cook something nice. [Read more]
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Creamy Jerusalem Artichoke Soup Velouté Recipe
Despite its fancy name, “Jerusalem artichoke soup velouté” is just a creamy soup, and those artichokes are regular tubers, just like potatoes. Our step-by-step guide demystifies the process, ensuring your homemade creation rivals the best from renowned chefs. Embrace the ease of culinary excellence – we promise success! [Read more]
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The best of seafood: Shrimp cakes with French-Creole Remoulade sauce
Dress up your dinner party with our delicious shrimp cakes. These yummy morsels combine the sweetness of shrimp with a zesty remoulade sauce to showcase the best of seafood and a touch of French-Creole flair. Serve these shrimp cakes with a side of mixed greens and a glass of Viognier. [Read more]
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Crab cakes on a bed of creamed corn
The sweet crab meat is a treat when formed into little cakes and pan-fried. If you can resist eating them immediately on their own, a bed of creamed corn, an adaptation of the recipe by the renowned chef Thomas Keller, is a match made in heaven, sure to delight all diners. Pair it with a… [Read more]
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Hot crab & artichoke dip
This hot crab, preserved artichoke and cream cheese dip is an ultimate party pleaser. Serve it alongside crunchy focaccia bread or crusty baguette, on its own or on a charcuterie board. This dish is guaranteed to make you the host or hostess with the mostess. Sprinkle it with sweet and smoky Spanish paprika for an… [Read more]