Side Dishes Cookbook: 50 Unique Side Dish Recipes: A Great Little Side Dish Cookbook!

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The ABC’s of Appetizers

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The 50 Best Mexican Recipes: Tasty, fresh, and easy to make!

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Mexican Cuisine: A Naturally Fresh & Spicy Experience

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The Ultimate Recipe Xchange Cookbook

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Salad Recipes

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Flan Cookbook: A Collection of Authentic Mexican Flan Recipes

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Fiesta Latina: Fabulous Food for Sizzling Parties

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Butter, Garlic, Mayonnaise, and Alcohol

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Beef: The Real Meat

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Recipes for Panini

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The Best of Wild Rice Recipes

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Barbecue Recipes

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Vegan Cookbooks: 70 Of The Best Ever Delightful Vegetarian Lunch Recipes....Revealed!

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Amazing Restaurant Meals You Can Trust: Unique Must-try restaurant Recipes

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South East Asian Cooking

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Easy Appetizers & Dinners

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50 Decadent Rice Recipes

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Master Chef Tom's Chrimbo

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101 Ways To Prepare Curries: Indian Veg and Non-veg curries simplified

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Making Good Food Great: Umami and the Maillard Reaction

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Beef: Slow Cooker Easy - Pot Roast to Brisket to Flank Steak

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Style and Spice: Over 200 Recipes from the American Southwest

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French Toast, Waffles and Pancakes for Breakfast: Comfort Food for Leisurely Mornings

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Nueva Salsa: Recipes to Spice It Up

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Cooking With Wine: Mouth Watering Aromas & Flavors

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Vietnamese Cuisine: Savor the Fresh & Spicy Flavors

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Southern Modified

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The Big Book of Sandwiches

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Old Recipes For Sauces

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Fried Chicken Revisited Classic to the Exotic & Gourmet

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One Bowl Meals Cookbook

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The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

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Joy of Cooking: 2019 Edition Fully Revised and Updated

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Taste of Home Copycat Restaurant Favorites: Restaurant Faves Made Easy at Home

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Summary of Dr. Kellyann's Bone Broth Diet: by Dr. Kellyann Petrucci - Lose Up to 15 Pounds, 4 Inches - -and Your Wrinkles! - - in Just 21 Days - A Comprehensive Summary

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The Tucci Table: Cooking With Family and Friends

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The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes

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The "I Don't Want to Cook" Book: 100 Tasty, Healthy, Low-Prep Recipes for When You Just Don't Want to Cook

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The Dutch Oven Cookbook

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NINJA CREAMi COOKBOOK for beginners 2022: All-In-One Guide To Making Homemade Ice Cream, Sorbets, and Smoothies For Newbies and Advanced Users

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Ninja Creami Recipes: Easy, Delicious and Creamy Recipes to Enjoy from Smoothies, Sorbets, Ice Creams to Milkshakes

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Tasting History: Explore the Past through 4,000 Years of Recipes (A Cookbook)

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The "I Love My Instant Pot®" Vegan Recipe Book: From Banana Nut Bread Oatmeal to Creamy Thyme Polenta, 175 Easy and Delicious Plant-Based Recipes

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Korean Home Cooking: Classic and Modern Recipes

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The Everything Restaurant Recipes Cookbook: Copycat recipes for Outback Steakhouse Bloomin' Onion, Long John Silver's Fish Tacos, TGI Friday's Dragonfly Chicken, Applebee's Baby Back Ribs, Chili's Grill & Bar Molten Chocolate Cake...and hundreds more!

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DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More

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Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day

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Tartine Bread

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The Official Downton Abbey Afternoon Tea Cookbook

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Salad of the Day: 365 Recipes for Every Day of the Year

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The Breakfast Bible: 100+ Favorite Recipes to Start the Day

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Yellowstone: The Official Dutton Ranch Family Cookbook: Delicious Homestyle Recipes from Character and Real-Life Chef Gabriel "Gator" Guilbeau

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Freezer Meals: 50 Essential Recipes for Today's Busy Cook

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The Unofficial Sims Cookbook: From Baked Alaska to Silly Gummy Bear Pancakes, 85+ Recipes to Satisfy the Hunger Need

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Betty Crocker Lost Recipes: Beloved Vintage Recipes for Today's Kitchen

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From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

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The Big Book of Bread

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Mediterranean Diet Cookbook Made Simple: 365 Days of Quick & Easy Recipes with Colorful High-Quality Pictures | Edition for Beginners with 28-Day Healthy Meal Plan

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I Can Cook Vegan

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The No-Mess Bread Machine Cookbook: Recipes For Perfect Homemade Breads In Your Bread Maker Every Time

Podcast episode

Mediterranean Sauce-Making for American Kitchens: Across the Mediterranean, one of the great gifts of the olive oil kitchen is a whole collection of sauces—including dips and spreads—that always include olive oil with ingredients ranging from nuts and seeds to spices, herbs, and other aromatics. Learn a...

Podcast episode

414: Secret Ingredients for a Successful Coffee Shop: The barrier of entry for getting a coffee shop open is lower than ever. Many have the idea that if they can get the shop open, then they have succeeded. But the test is not only about whether you can open a shop, or even if you can keep it open, but...

Podcast episode

Clarice Lam: International Model Turned Decorated Pastry Chef: After more than 10 years as an international model, Chef Clarice Lam stepped off the runway and into New York City’s best kitchens donning chef’s whites. Using her access to the world’s hotspots as a stepping-stone, she pursued her education at...

Podcast episode

Brisket: Chef Burt Bakman & Westholme Wagu: Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to...

Podcast episode

Sohla El-Waylly’s Crisp & Juicy Herb Roasted Turkey and Honey-Thyme Gravy: Learn how to make Thanksgiving turkey and gravy from chef Sohla El-Waylly. See recipes for Crisp & Juicy Herb Roasted Turkey and Honey-Thyme Gravy.

Podcast episode

Episode 200: Italian Food & Feasts: This week on A Taste of the Past, host Linda Pelaccio welcomes Judy Witts Francini to talk all about the food of Italian feasts! Despite not being Italian herself, Judy has an impressive Italian culinary resume including Divina Cucina cooking classes and

Podcast episode

15: Will Write for Food with Dianne Jacob: Molly and Kate chat all things food writing with Dianne Jacob, freelance writing coach, editor and the author of "Will Write for Food". Dianne shares her career trajectory and insights into crafting the four editions of her book throughout an ever evolving food media landscape. She believes the craft of writing is foundational and tells us why some bloggers are scared of her, the importance of voice and her favorite writing exercise.

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Episode 26: Leandra Medine: Leandra Medine of Man Repeller chats about eating…

Podcast episode

464: The $8k a Month Curly Hair Blog: Ever thought about turning your expertise in an everyday subject or topic into an online business? For Delilah Orpi, her expertise was on taking care of her curly hair — and starting as a side hustle, she turned that into an online business earning...

Podcast episode

425a Jamón; Scandinavian Cuisine; A Tavola in Italy; 'Life from Scratch'

Podcast episode

Patrick Charbonneau, Jeffrey Pilcher, and Kelsey Kilgore on the Mexican Roots of an American Candy: This episode brings together physical chemistry, history, and food studies in search of the origins of a colonial Mexican fudge. In conversation with Gastronomica’s Jaclyn Rohel, Patrick Charbonneau, Jeffrey Pilcher, and Kelsey Kilgore discuss their unique collaboration and share the story of how they re-created the dish in the teaching kitchen of the University of Toronto’s Culinaria Research Centre. Drawing on manuscripts and published cookbooks from the 18th to 20th centuries, in combination with hands-on culinary experimentation, they trace the recipe to Mexican vernacular traditions of candy making.

Podcast episode

#159 | Saving money on toiletries and personal care: In this week’s episode, we share ideas and tips for saving money on toiletries and personal care items such as make-up, toilet paper, and medicine. We discuss how much people are spending in this category and share our best ideas and tips for saving money. We encourage everyone to take a minimalist approach, focusing on quality over quantity, buy generic and store brands, and consider making some products yourself at home.

Podcast episode

Episode 374: Whine Quay w/ special guests Jeremiah Stone and Fabian Von Hauske of Contra, Wildair: Today Dave and Nastassia are joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and an upcoming pair of wine establishments. Together they get in the wayback machine for tales of their past lives at the French Culinary Institute. They also

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SCS 001 | Culinary Knife Skills: Basic knife skills are discussed including the difference between German and Japanese steel, how to properly hold your knife, and what knives you really need in your kitchen. For video techniques, check out http://stellaculinary.com/knifeskills, also avai

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$1M To $8M In Less Than 12 Months. How Brazi Bites Thrived Under Pressure.: When Junea Rocha launched Brazi Bites in 2010, she thought its success would hinge on being a first-to-market brand of frozen traditional Brazilian cheese bread. Fortunately, she was wrong. Despite launching just a few weeks after another similarly...

Podcast episode

Paula shares Holiday Dish Ideas: Holiday Event Casseroles - Paula talks to a beginner cook caller about her cookbook and recipe favorites

Podcast episode

SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered: You can call the show and leave a voicemail: 775-204-8389 In this episode, more listener questions and voicemails answered. Some sample questions include: Crispy Skin question from Philip "OK, it’s time to squash this once and for all one way or the...

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The Only 3 Ways to Increase Revenue: #242 - The Only 3 Ways to Increase Revenue *****  This week's episode is brought to you by: SPOTON You may think of them as a POS system, but SpotOn is so much more.  With SpotOn you get a seamless restaurant tech solution that actually boosts revenue and manages costs. Book a demo today and see how SpotOn is changing the whole game.  VISIT: https://www.spoton.com/chip ***** This week's episode is brought to you by: 7SHIFTS 7shifts is the team management platform for restaurants. From hiring, to scheduling, training and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Strategy listeners get 3 months free. VISIT: https://www.7shifts.com/restaurantstrategy   ***** There's a difference

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Episode 335: Dining at Downton Abbey: Fans of the TV series "Downton Abbey" are excitedly awaiting the premiere of the movie on Friday of this week. And coinciding with the movie's release is the publication of "The Official Downtown Abbey Cookbook," by Annie Gray, one of Britain's leading food historians who joins Linda on today's episode. Dr. Gray researched recipes from historical sources for the meals seen on the show and includes notes on the ingredients and customs of the time. She gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development, which makes the book a truly useful work of culinary history.

Podcast episode

From Harvest to Vinegar: Humans have used fermentation to preserve crops and add flavor and health benefits to their diets for thousands of years. Since 2015, Sarah Conezio and Isaiah Billington have been putting their own stamp on that age-old tradition with Keepwell Vinegar. Together, they partner directly with small, organic farms to turn apples, ginger, and persimmons into specialty vinegars, farro into miso, and soybeans into soy sauce, bottling the Mid-Atlantic’s seasonal bounty. Home cooks and the best chefs in Baltimore, Washington DC, and Philadelphia—and increasingly far beyond—now use their products. In this episode, host Lisa Held talks to the Keepwell founders about making vinegar, working with farmers, and why they do what they do.

Podcast episode

Vietnamese Watermelon "Boba" Tea: Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Vietnamese Watermelon "Boba" Tea. In this recipe, she uses tiny colorful watermelon balls in place of tapioca pearls. An infusion of watermelon juice makes this boba, or bubb...

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109: Winter Squash 101: Cooking tips, recipes, and nutrition know how

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Baking Bread... White, Wheat, and Sourdough, and does It Save Money?: Fresh baked bread is so delicious, but is it cost effective?

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12: Skin Cleansing tips, what's double cleansing and how to properly cleanse your skin

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Like Water for Horchata: Bill Esparza is a James Beard award winning food writer, author of LA Mexicano, and on screen talent for food TV shows like Street Food: USA, Immigrant Kitchen, and Bizarre Foods. He talks with Zarela and Aaron about aguas frescas, his grandmother from Aguas Calientes, and his first taste of Mexico. Later, he discusses how he learned about regional variations in aquas frescas while touring around Mexico as a young musician. Bill gives Aaron and Zarela examples of regional aguas frescas food pairings, including horchata as the antidote to spicy salsa. The three have a spirited debate on which fruits could NOT work in an agua fresca, and Aaron shares one of his favorite he's ever done: Honey Dew and Pepino , and his rum-based Horchata cocktail. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

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The Baking Podcast Ep 52: Your Recipes Part Two!: This week we continue presenting YOUR favorite recipes! And Melody gets THE SPOON! The recipes: My Favorite Brownies Berry Cornmeal Cake. 195g. Unsalted butter, room temp 190g. Sugar + 30g. Separated  1.5 tsp. Salt 2 Large Eggs 50g....

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Episode 206: Bar Tartine Cookbook: This week on Eat Your Words, host Cathy Erway welcomes Nick Balla and Cortney Burns of Bar Tartine restaurant in San Francisco. On the road talking about their upcoming cookbook Bar Tartine: Techniques and Recipes, Nick and Cortney share their inspiration

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Jet Tila on Technique, Pad Thai, and His Grandmother's Soup

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Yotam Ottolenghi

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Episode 12: Flatter, Better, Faster, Stronger: Flatbreads and quick breads may seem like strange oven-fellows, but hear us out. In the Venn Diagram of bread baking, they both fall in the overlap of “speed” and “differently leavened.” So we're firing up the tonir, the tandoor, the griddle, the bastible, the wok, and even a rock, to travel around the world through bread.