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Faith Middleton's Food Schmooze

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coarse salt

Steven Raichlen’s Basic Barbecue Rub

Raichlen_BARBECUE SAUCES, RUBS, AND MARINADES

There’s a heap of flavor in this simple rub—the molasses sweetness of the brown sugar, the heat of the pepper, the vegetal sweetness of the paprika, and the slow burn of the cayenne.

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Carla Bartolucci’s Tomato Tart

Tomato-Tart_Jovial Foods_recipe

This tomato tart, made in celebration of Earth Day, was one of our all-time favorite pre-show meals. Someone may have even said something about the tart being better than pizza. Fightin’ words in our neck of the woods.

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Straight-Talk Turkey

Straight Talk Thanksgiving Turkey. Excerpted from Mad Hungry Family by Lucinda Scala Quinn (Artisan Books). Copyright © 2016. Photographs by Jonathan Lovekin.

No brining or babysitting is needed for this recipe — just a good bird, started from room temperature, cooked in a calibrated oven (meaning you know the exact inside temperature — ask at the hardware store for the $4 oven thermometer that hooks onto a rack) for the amount of time needed for your size […]

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Buttery Spiced Poached Pears

Buttery Spiced Poached Pears. Excerpted from Mad Hungry Family by Lucinda Scala Quinn (Artisan Books). Copyright © 2016. Photographs by Jonathan Lovekin.

When apples and pears are in season from autumn into winter, I keep a large bowl on the countertop for out-of-hand eating. I also love to poach them to transform them into this luscious dessert.

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Trout with Almonds

Trout with Almonds. Excerpted from Mad Hungry Family by Lucinda Scala Quinn (Artisan Books). Copyright © 2016. Photographs by Jonathan Lovekin.

The mellowness of trout combined with this simple French technique make this a great entry-level fish dish for neophyte fish-eaters. The fillets cook quickly, and the browned butter imparts a mild, almost nutty flavor, which is why I like to pair the trout with toasted almonds. You can swap in any similarly thin, delicate fillet, […]

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Broccoli Cooked Forever

This really is a genius recipe. We all loved it and immediately started talking about other vegetables that could benefit from this same method.  Incidentally, the recipe does provide a tip suggesting carrots and parsnips would benefit greatly from this technique. Food52 Genius Recipes provides 100 great recipes.

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