Emeril Lagasse's Favorite Way To Make Bologna Comes With A Sweet Twist
Take a page from Emeril Lagasse's book and elevate your bologna with a little bit of sweetness using this unexpected and delightful ingredient.
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Is It Safe To Eat Beef Chorizo That's Still A Little Pink?
Beef chorizo is a rich, spicy meat with a notably pink hue. That iconic color can make your chorizo appear undercooked. How to tell when it's done?
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Make A Frosty And Refreshing Mango Sorbet With 3 Easy-To-Find Ingredients
There's nothing better than a great dessert that's easy to make, and that's exactly what this three-ingredient mango sorbet is -- delicious and easy to make.
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Cottage Cheese Is The Secret To Higher-Protein Banana Pudding
Banana pudding is a much-loved dessert, but it can also be a sneaky way to add some more protein to your diet if you make the pudding with cottage cheese.
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Don't Be Fooled: Poor Man's Stew Is Delicious No Matter How Much Money You Have
Poor man's stew is a delicious, hearty soup that can keep your stomach full and your taste buds happy. Here's what to know about this tasty staple.
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10 Different Ways To Use Ketchup Beyond Dipping
Ketchup is king in the condiment aisle, but it's for more than just dipping fries. You can mix it into your meat, stir it into stew, and so much more.
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Why Dairy Is The Best Way To Tame A Dish That's Too Spicy
Some people can't get enough spice while others can't handle any. If you're the latter type, you've probably used dairy to cool spice. Here's why that works.
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The Viral Trick For Getting Crab Leg Meat Out Of The Shell In One Tap
If you want to remove your crab leg meat from its shell perfectly every single time, look no further than this simple hack that will keep your crab legs whole.
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The Cocktail-Inspired Ketchup That Will Shake Up Your Next Brunch Burger
If you're a fan of savory brunch and classic cocktails, combine the two by taking your brunch burger to the next level with this fancy ketchup.
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How To Grill The Perfect Steak, According To Michael Symon - Exclusive
Michael Symon's newest cookbook is all about cooking outdoors, so naturally we had to ask him about his best tips for grilling the perfect steak.
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The Canned Staple That Takes Frozen Fries From Good To Great
Frozen fries are a classic snack, but they can get boring. Turn the spuds into a tasty, filling meal with the help of this canned food, and maybe cheese, too.
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Ina Garten's Favorite Salad Pairs Perfectly With Steak
If you're looking for the perfectly green and refreshing salad to pair with your next steak dinner, turn to the Barefoot Contessa for a little inspiration.
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Keep Steak Shrinkage In Mind When Deciding How Much You Need
If you've ever prepped steak only to find it noticeably smaller after cooking, you're not alone. All meat, including steak, undergoes shrinkage. But how much?
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How To Turn Olives Into A Crunchy, Crowd-Pleasing Appetizer
Olives are great in just about any form, but if you haven't tried this prep method, you're missing out. Here's how to make an amazing olive appetizer.
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The Crunchy Topping That Effortlessly Elevates Store-Bought Mashed Potatoes
Purchasing mashed potatoes from the store is a convenient shortcut, but packaged spuds can sometimes seem a little lacking. This crunchy topping is the answer.
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Why Mixing Pesto And Alfredo Sauce Might Be Your New Favorite Pasta Trick
If you love Alfredo sauce or pesto on your pasta, why not mix them together for the best of both worlds? Here's why these two sauces are such a perfect match.
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Does The Best Grilled Cheese Require Multiple Types Of Cheese?
When you want to put together an epic grilled cheese, how many cheeses should you use? Here's what an expert has to say about this most marvelously melty meal.
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This New Twist On Caesar Salad Brings A Crisp Crunch And Refreshing Taste
Tired of the same old Caesar salad? Give the classic dish a refreshing twist by swapping out the lettuce with this crisp veggie for a crunchy, satisfying meal.
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If One Ina Garten Pasta Dish Should Be Added To Your Weeknight Rotation, It's This One
Ina Garten has too many recipes to count, at all levels of complexity. One of her simplest is a dish that should definitely be added to your weeknight rotation.
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The Secret To Ina Garten's Favorite Short Ribs Is All In The Sauce
Ina Garten’s beloved braised short ribs get their rich, deep flavor from cooking slow in a special sauce. Two unexpected ingredients are key for the flavor.
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How To Perfectly Shred Imitation Crab In A Flash
If you want to shred imitation crab quickly for salad, ragoons, and sushi, this simple technique breaks it down in seconds with no special tools required.
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The Steak-Ordering Trend That May Cause More Problems Than It Solves
More diners are jumping on this steak-ordering trend, but chefs aren’t happy about it. Stick to medium-rare to avoid causing confusion in the kitchen.
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Why Garlic Bread In Italy Is A Little Different (And Better)
Step into a restaurant in Italy, and you may be surprised by the garlic bread -- or lack thereof. Garlic bread in Italy is distinct from the American version.
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Make Your Watermelon Salad Even Better With This Flavorful, Protein-Packed Topping
Watermelon salad is a phenomenal dish with its sweet, fruity base, salty feta cheese, and lime juice. One protein-packed addition takes it to the next level.
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This Taco Hack Sneaks More Veggies Into Your Dinner And Tastes Amazing
Jazz up your tacos with these nifty tips to add some extra veggies to your meal. Along the way, you'll also majorly elevate the taste and texture.
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The Best Glazes For Salmon Start With A Classic Condiment You Already Have
Tired of the same old baked salmon recipe? Spice things up by flavoring your fish with a glaze that uses a classic condiment as one of its main ingredients.
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8 Fish You Should Never Use For Sushi
Curious why popular cod or mahi-mahi isn't used for sushi? We interviewed some sushi experts to learn why some fish aren't suitable for sushi.
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