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Featured Recipes For

Ground White Peppercorns

Lavender-Shallot Vinaigrette

Lavender-Shallot Vinaigrette

Lavender's flavor lends well to both savory and sweet recipes. Try this dressing next time you make nicoise salad.
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Szechuan Flavored Soy Sauce, Street Vendor Style

Szechuan Flavored Soy Sauce, Street Vendor Style

From the estimable YouTube channel "Chinese Cooking Demystified". I've been cooking Chinese food for 55 years, and rarely have I come across so unique and versatile a combination of flavors.
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Shepherd's Pie recipe easy to make

County Wexford Shepherd’s Pie

In tribute to my Irish heritage, and the incredible spice mixture called Bridgeport Seasoning from the Spice House, I have created this Shepherd's Pie. It takes hours to make and...
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Asparagus with Saffron

Asparagus with Saffron

This recipe is an adaptation of one I found in a medieval cookbook. It is an unusual, but tasty, way to serve asparagus.
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Texas Roadhouse Chili

Texas-Style Chili

This Texas 'Roadhouse' chili recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, The Heaven On Seven Cookbook. Where It's Mardi Gras All the Time! Yee-Haa!...
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Korean-Inspired Cucumber Salad

Korean-Inspired Cucumber Salad

These crunchy and savory cukes make an excellent side dish for grilled short ribs. You can also scatter them atop any of your favorite leafy salads.
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Heavenly Deviled Eggs

Heavenly Deviled Eggs

The fun part of this recipe is all in your garnish game. We have a few spicy suggestions to try.
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Sautéed Lobster with Epice Powder

Sautéed Lobster with Epice Powder

An excellent way to serve shellfish, you can experiment with this recipe by trying it with crab, crawfish, or langoustine. Recipe courtesy of Chef Masaharu Morimoto.
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Homemade Dijon Mustard

Homemade Dijon Mustard

The addition of white wine vinegar is what gives Dijon mustard its distinct flavor. Try this homemade mustard recipe on a toasted ham and Swiss sandwich, or incorporate it into...
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Thai Fried Snapper with Tangy Sauce

Thai Fried Snapper with Tangy Sauce

To make the most of sansho pepper, black garlic, and chilies in a single dish, I came up with the “Tangy Sauce.” It is amazing with fried fish.
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