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Brittany Dixon • How To Meal Prep Salads And Keep Them Fresh
Even the lightest, whitest of manchet breads is heavier, nuttier, denser and more filling than most of us are used to, and the commoner maslin and dredge breads are solid indeed by modern standards. They all require plenty of chewing, especially the darker breads. The crusts of the breads are thick and crunchy, sharply different from the softer cru
... See moreRuth Goodman • How to Be a Tudor
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 ⅔ cups Nestle Tollhouse semi-sweet chips chocolate chips
1 ¾ cups chopped walnuts
Crea
... See moreDigital Recipe Manager & Food Costing Tool For Chefs | meez
getmeez.com
Red wine, beef, some button mushrooms and a few pearled onions, bouquet garni, maybe some broad noodles or a simple
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
MADAME SOLIVA, the eighty-year-old chef whose nom de cuisine was Tante Yvonne, had first told us about an olive oil that she said was the finest in Provence. She had better credentials than anyone we knew. Apart from being a magnificent cook, she was olive oil’s answer to a Master of Wine. She had tried them all, from Alziari in Nice to the United
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