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To this day, nothing feels more like Christmas to me than the warm spices found in gingerbread. That’s why I channeled those flavors into a recipe for Gingerbread Pancakes topped with buttery caramelized pears perfect for Christmas brunch (another one of my favorite traditions). A heaping stack of pancakes is a glorious thing. These beauties get a jolly lift by infusing a buttermilk batter with sweet and sticky molasses along with ground ginger, cinnamon, cloves, and vanilla....

So, when I opened David Lebovitz’s book, The Perfect Scoop and found a recipe for coffee ice cream, the ice cream maker bowl immediately went into the freezer. If you make your own coffee ice cream, you can make it with decaffeinated beans! No late night jitters. Safe for kids. David has provided helpful advice for me on practically every ice cream recipe on this site, which have all turned out great, so it’s no wonder that his new book’s recipes are spot on....

This method is great for those of us who only occasionally have need of vacuum sealer and don’t want to invest in buying one. First off, Should You Buy a Vacuum Sealer? Vacuum sealers are super handy little gadgets that will pull out all the air from a plastic pouch of foods and seal it closed. This helps prevent freezer burn on frozen foods, helps keep shelf-stable ingredients like grains last a little longer, and makes cooking sous vide more effective....

This tomato relish is typical of the island’s cuisine and is often served with a variety of other small side dishes called laoka, and rice to accompany a main course. How to Use Lasary Legioma (Tomato Relish) It’s similar in texture to pico de gallo or bruschetta and can be used in that way as well. I like to put a bowl of it out on the table for guests with some root vegetable chips for a pre-dinner snack....

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It just tastes so good! Sort of like the best tasting green bean, but even better. And the okra plants, new to my garden this year, are thriving, putting forth pods to pick every other day. This okra rice pilaf recipe, also known as okra pilau, perloo, or purloo, is a southern staple, particularly of South Carolina, in whose swampy lands rice has been cultivated for hundreds of years. It’s simple; you just render bacon fat, cook chopped onions, peppers, and okra briefly in it, add rice, stock, and cook until done....

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Tea Sandwiches Where we grew up, in Cedar City, UT, it seems there was never a baby shower, bridal shower, or wedding reception that didn’t have these tea sandwiches. I don’t know if it was just a Cedar City thing or if it was just the times, but we had these all. the. time. And not just any ribbon finger sandwiches — these EXACT ones. The ones with a layer of deviled ham and a layer of Cheese Whiz (I know it sounds weird, but stick with me here)....

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Light and Bright Lemon Bars These luscious lemon bars are a family favorite during summer months. They’re so bright, tangy, chewy and yummy; a perfect treat for warm summer nights on the patio. I remember trying to make my mom’s recipe for these lemon bars several times when I was in high school, and I could never get it quite right. Practice makes perfect, after all, so I kept at it....

Nutmeg is one of these special spices. While there’s a clear line between the perfect amount of nutmeg and way too much (it can be overpowering if used in excess), when done right, nutmeg makes whatever food it’s in taste warm and almost woody, sort of like the scent your clothes carry after a bonfire. Chances are you already have this spice in your cabinet, but may only break it out here and there, so here’s everything you need to know about nutmeg and how to cook with it....

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When I was interning at Grange restaurant the most popular dessert item on the menu was the butterscotch pudding. People just loved it, and the second it came off the menu the demand for its return was so high that we would inevitably put it back on. Maybe it was a dessert you had to grow up with? Maybe it was a generational thing? Who knows? Either way, I didn’t get it....

I’m a Yankee, after all, and taking on the venerated Southern buttermilk biscuit felt a little risky. The Best Biscuits? Ask a Southern Chef That’s why I enlisted my friend Kurt, who’s from Georgia, to help. I thought maybe his mom would know a trick or two, but it turns out his Southern mom makes biscuits from a can. She, like many moms, resorted to the occasional shortcut to feed a family of big, hungry men!...

Or don’t wait (hope) for leftovers, making this hash is a good enough reason to make corned beef in the first place. How to Make Corned Beef Hash Wondering how to make corned beef hash? It’s easy. Just sauté some onions, add chopped boiled potatoes and chopped cooked corned beef, and let them sizzle in the pan until browned and crispy at the edges. So good! What to Serve With Corned Beef Hash: Eggs!...

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Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible. For this baked brie recipe we are making a sweet and sour caramelized honey sauce, and drizzling it over the brie with chopped toasted hazelnuts. The sweet tartness of the sauce helps cut through the richness of the brie. It’s really a perfect way to enjoy this cheese....

Dull knives aren’t just a mere inconvenience. Dull knives require more physical effort in cutting, giving you less control and increasing the risk of injury. Luckily, there are many different options for sharpening your knives quickly and efficiently. Of the various knife sharpening techniques, electric knife sharpeners are an important choice to consider. Electric knife sharpeners use a motor to shave the metal off the dull parts and expose a new sharp edge....

Instant Pot Beef Goulash Making goulash in the Instant Pot is THE way to go. The chunks of beef are so tender and flavorful, everyone will think it has been stewing all day. The gravy is nice and thick, just how gravy should be. The veggies are tender, but not TOO tender. I know that in some Instant Pot recipes the vegetables can get too mushy. That is not the case with this recipe!...