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magazine halibut brochettes provencale
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Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features
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Get the pan smoking hot so the halibut won’t stick. Let it get a good sear on the first side, which will also help it release.
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When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely.
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A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
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The halibut is brined briefly in salt water, which seasons it all the way through.
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We tried 22 bone broths to pick the most flavorful, closest-to-homemade options.
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Achieve a perfectly juicy marinated London broil thanks to one secret ingredient you likely already have in your pantry.
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Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
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Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
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A splash of fish sauce adds instant umami in author Beth Nguyen’s take on this classic dish.
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