Breads! Meats! Vegetables! Dessert!
Call it "amped up tabbouleh"
So tender it feels like a hug
A Filipina home cook shares her tips and tricks
And simple enough to make at home.
He hid the recipe from me!
Things are gonna get a little steamy around here
It tastes like chicken!
Plus the secret ingredient that makes it special
Not with race cars, but you know.
Pork today, tomorrow, and every day
It's all thanks to a certain salami
Psst: Lentils keep just as long as dried beans but cook much faster
My dog, and my wallet, are thankful
And, if you want, maybe it'll work for you, too
And it's also the national dish of Uzbekistan
A counterintuitive cooking method that won't set off the fire alarm
Even if the "bacon shortage" is just fake news
Plus Sara Jenkins' theory on what makes Italian food Italian
A week's worth of picadillo for dinner sounds like a plan to us
With a little practice, you'll be on you way to crispy skin and tender pork
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