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You can save the dark-green ends of the leeks for making stock.
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It's very important to use small oysters--such as Kumamoto or Prince Edward Island--in this soup. The oysters themselves (not the shell) should be no more… more »
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Summer cooking should be fast and easy, whether you're grilling outdoors or baking inside. Bake portobello mushroom caps, and fill them with leeks, fresh… more »
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If lasagna is just a layered noodle casserole, there's no reason to stand on ceremony. Here's a vegetarian, autumnal version with butternut squash, leeks,… more »
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Serving the sauce at room temperature helps bring out the taste of the caviar.
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Tote this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while you are balancing a glass and grazing at… more »
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Look for cod fillets that have skin on one side. If they are not available in your area, use cod steaks, and remove the skin before serving.
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