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The Reluctant Gourmet by Nell Jones - 4h ago

Yum, Yum, Yum Every time my family sits down for dinner, a melody of “yums” comes from my dad. The “yums” are even more pronounced ..read more
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The Reluctant Gourmet by G. Stephen Jones - 2d ago
How to Prepare a Classic Charcutière Sauce Charcutiere sauce is a variation of Sauce Robert with the addition of cornichons, a small tart ..read more
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The Reluctant Gourmet by G. Stephen Jones - 4d ago

How to Prepare a Unique Version of Sweet & Sour Sauce This is not your classic Asian sweet and sour sauce using soy sauce as a base. ..read more
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The Reluctant Gourmet by G. Stephen Jones - 1w ago

How to Make Incredible Carrot Puree My wife loves to prepare recipes from the Wall Street Journal’s “Slow Cooking Fast”. Last week ..read more
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This sauce is multi-dimensional. How to Prepare Root Vegetable Balsamic Sauce This is a great time of year to use up some of your root ..read more
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A Look at Salad Greens & Why We Care by Nell Jones “A cold dish of various mixtures of raw or cooked vegetables served with a ..read more
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The Reluctant Gourmet by G. Stephen Jones - 2w ago
Paprika is ground red peppers. There are sweet and hot varieties. Hungarian paprika is considered the best but Spanish paprika is ..read more
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A simple Spanish shrimp and rice dish is easy to make when in a hurry if you have the right ingredients. And you probably have most of ..read more
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The Albufera is a freshwater lagoon and estuary on the Gulf of Valencia coast in eastern Spain. The sauce was thought to be named after ..read more
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The Reluctant Gourmet by G. Stephen Jones - 1M ago

Sauce Supreme is basically a veloute sauce enriched with heavy cream. You’ll start to notice that many of the classic French sauces are ..read more

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