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Faith Middleton's Food Schmooze

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Entreés

Monday Night Flank Steak

Monday Night Flank Steak recipe from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved

Flank Steak is a weeknight warrior. It’s versatile, it’s quick to grill, and it’s relatively inexpensive. To ensure the flavorful meat retains all its beefy juices, let it rest for a full 10 minutes before slicing it across the grain.

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Avocaderia’s Avocado Burger

Avo Burger recipe_AVOCADERIA: AVOCADO RECIPES FOR A HEALTHIER, HAPPIER LIFE © 2018 Alessandro Biggi, Francesco Brachetti and Alberto Gramigni. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photography © Henry Hargreaves.
We use an entire avocado to make our burger. We recommend tackling it with a fork and knife, but if you’re feeling brave, go at it with your hands.

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The Instant Pot Bible: Better Butter Chicken

The Instant Pot Bible_Better Butter Chicken

Here’s our version of an internet craze: a buttery, tomato-laced, cream-rich sauce enrobing meaty pieces of chicken. We use bone-in skin-off chicken breasts to give the sauce a more savory, bony flavor, with some collagen melted into it to enrich every bite.

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The Instant Pot Bible: Poached Salmon with Horseradish Sauce

The Instant Pot Bible by Bruce Weinstein and Mark Scarbrough

Cold poached salmon may be summer’s best meal: a make-ahead that’s ready for lunch on the deck or patio whenever the time’s right. Notice that the salmon poaches here at LOW pressure to preserve the meat and keep it from overcooking.

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The Instant Pot Bible: Sauerbraten-Style Pot Roast

Sauerbraten-Style Pot Roast_recipe

Taking advantage of the way pressure can (sort of) marinate meat as it cooks, here’s a way to prepare a tasty replica of more traditional sauerbraten just about any weekend evening.

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Alex’s Chorizo-Inspired Grilled Portobello and Manchego Burgers

Alex's portobello burger with Manchego

When Alex Province grills up his meatless Portobello burgers, he thinks about the essence of chorizo. How to capture that in a meatless burger? He relies on the flavors that feel most “meaty” (and Spanish) to him, like cumin and paprika. And of course, because every burger is better with cheese, Alex melts Manchego slices over the grilled mushrooms.

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