Swordfish with Brown Butter Lemon Caper Sauce
By Mary Moran |
Swordfish is a hearty fish with tons of flavor, but not overly fishy. It's best served with a citrus sauce ...
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Skewered Coppocollo, Gruyère, and Cornichon with Thyme and Black Pepper Mustard
By Mary Moran |
Coppocollo, or coppa, is pork cured in wine, garlic, and seasonings. It has a deep red color and is sliced ...
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Cambozola en Croute with Warm Honey
By Mary Moran |
Cambozola en Croute with Warm Honey, (Cambozola is a cow's milk cheese that is a combination in style of a ...
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Tart Cherry Posset
By Mary Moran |
Possets are quite old - and old-fashioned. Originally an English boiled drink of milk mixed with wine and ale whose ...
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Blackberry Shrub
By Mary Moran |
A "shrub" is a spiked fruit juice cocktail that dates back to pre-colonial days. It has a refreshing, bright flavor ...
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Strawberry Letter Aperol Cocktail
By Mary Moran |
Aperol is an Italian aperitif that brings a bright and flavorful zing to this cocktail.
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Home-Style Popovers
By Mary Moran |
Using a high fat-butter, such as Plugra, makes these popovers extra-rich. This recipe can easily be doubled. Prepare one batch ...
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Butterhead and Fennel Salad; Avocado Green Goddess Dressing
By Mary Moran |
Clean, crisp butterhead lettuce shares the plate with fennel, orange, and salty pistachios. The Green Goddess dressing is sure to ...
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Asparagus and Goat Cheese Mousse Mini-Galettes
By Mary Moran |
You are probably familiar with the fruit-filled free-form tart called a galette. This savory miniature gives the classic a modern ...
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