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  • April 22, 2018

onions

Braised Beef with Lots and Lots of Onions

Braised Beef with Lots and Lots of Onions

This is one of those miraculous dishes that uses only a few basic ingredients (beef, onions, garlic, thyme, etc.), doesn’t require much technique or fussing, and yet produces a delectable and soul-satisfying dish that’s superb on its own but lends itself to leftover improvisation.

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Lidia Bastianich’s Roasted Guinea Hen with Balsamic Glaze

Lidia Bastianich’s Roasted Guinea Hen with Balsamic Glaze

The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.

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White Gate Farm’s Fennel Vichyssoise

White Gate Farm’s Fennel Vichyssoise

On a hot summer day, there’s nothing better for lunch than a chilled soup. This lovely starter, featuring farm-fresh fennel, potatoes, and garlic, was as delicious as it was beautiful.

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Slow Cooked Corned Beef and “Cabbage” Stew

Slow Cooked Corned Beef and “Cabbage” Stew

Try this simple stew for your St. Patrick’s Day dinner, and make your family feel lucky. In this slow-cooker supper, Chris Prosperi swaps out the traditional cabbage in favor of its mini-cousin, Brussels sprouts.

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Kathy Gunst’s Tomato Soup with Grilled Cheese Croutons

Kathy Gunst’s Tomato Soup with Grilled Cheese Croutons

Tomato soup and a grilled cheese sandwich—comforting elements on their own—come together in a somewhat unexpected way to make the ultimate comfort meal.

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