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modernmedievalcuisine.com | ||
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cooking.nytimes.com
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| | | | | Hearty and comforting, this soup is a great way to use the ham hock or any leftover ham from a holiday meal However, you don't need a special occasion to make it Both ham hocks and cooked ham are available year-round | |
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fashionecstasy.com
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| | | | | Experience the culinary journey through time at RAW restaurant in Taipei, Taiwan, known for its Michelin-level dishes. Explore dishes inspired by different centuries, like the 13th-century Cognac Vegetable Crawfish Jelly and the 18th Century Monkfish with Caviar Champagne. Immerse yourself in European aristocratic flavors and enjoy an extraordinary gastronomic adventure. Book your reservation today to experience the fusion of gastronomy and design that earned RAW prestigious awards like Platinum A Design... | |
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estoniancuisine.com
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| | | | | Meat Jelly, Sült is very good example, how time changes the meaning of some food. Sült is a dish traditionally made in Estonia from a mixture of meat, trotters, hocks, rind and other ingredients that have been cooked for several hours and cooled afterwards, forming a jelly. A traditional Christmas and wedding food, served as... | |
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fromthealdergrove.com
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| | | Ingredients: 4 boneless, skinless chicken breasts 4 large potatoes, peeled and sliced into rounds 1 cup chicken broth 2 tablespoons olive oil 2 tablespoons Faux Point seasoning blend (Check out our recipe for this blend!) Salt and pepper to taste 1 cup sliced mushrooms 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken broth... | ||
