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Port and Thyme Chicken Liver Pâté

While food shopping, I came across some quality chicken livers perfect for making pâté. What’s nice about this kind of recipe is that you can experiment with it; swap the port for a different liquid...

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Slow-Braised Cajun Spiced Leg of Lamb

I made a feast for Easter. We ate garlic-parmesan potatoes, honey-whiskey carrots, barbecue-grilled veggies, homemade bread, a fall-apart leg of lamb, and a couple of salads. I barbecued the lamb on...

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Cider-Braised Chicken

I love cooking with cider. It’s a little sweeter than wine and gives refreshing apple tones. Last summer I met John, the cider maker from Tideview Cider, who let me sample the apple and pear brews. The...

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