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magazine bison shepherds pie
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(47)
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We would eat pretty much anything topped with mashed potatoes.
4.3
(4.3)
Easy
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4.0
(4.06)
Recipes
The ultimate comfort food but with a Caribbean twist, this shepherd’s pie has a savory and spicy beef base with a creamy potato topping.
4.0
(4)
5.0
(5)
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Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.
Recipes
Smoked salt and herbs add depth and sweet pickled radishes bring some zing to this bison rib eye.
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Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.
3.7
(3.72)
Recipes
Rich, winter comfort food you didn't know you needed. But oh, you do.
3.7
(3.67)
Recipes
Bison meat is very lean and is best served rare or medium-rare.
4.0
(4.09)
Recipes
Pecan pie gets a modern makeover with chopped dates, bourbon, and plenty of salt.
2.0
(2)
3.0
(3.14)
Articles
(40)
Cooking
I know what I'm bringing to my next potluck.
Bridget Moloney
Cooking
This dish is meaty without the meat
Cameron Berkman
Culture
The best thing about a great pie is sharing it with your favorite people. Make our August cover dish and share the results with us!
Rachel Sanders
Culture
Today's recommended links from BA editors...
Sam Dean
Restaurants
After sinking into Hoosier Mama’s gravy-laden, flaky crust-covered pies, I finally saw the light.
Jesse Sparks
Culture
A gluten-free baker in Baltimore made it and it's pretty bossy
Julia Bainbridge
Videos
(291)
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Brad Leone returns with another episode of It's Alive, this time showing us how to make our own bison jerky. Brad slices and spices up pieces of lean bison meat for dehydration - not unlike what you'd do when working with beef - making a protein-packed snack that blows away anything you've ever tried from a store.
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Presented by Grey Goose. Join Rick Martinez in the Bon Appétit Test Kitchen as he makes apple pie. This is Rick's favorite pie recipe, which may have something to do with the butter and vodka crust.
Get our recipe: Best-Ever Apple Pie
Get our recipe: Best-Ever Apple Pie
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A perfect Peking Duck is maroon in color, with crispy skin encasing juicy, tender meat— and Han Li-Jun, founder and head chef of Chili House in San Francisco, has been in the craft of making it for 3 decades. Watch him break down each step in the intricate process, as demonstrated by his collaborator Chef Han, in serving authentic and traditional Peking Duck.
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Want to impress your Thanksgiving guests? Try a twist on your pumpkin pie with this recipe!
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Executive pastry chef Caroline Schiff of Gage & Tollner transforms a 70-year-old Nesselrode pie recipe into a decadent ice cream sundae.
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Claire Saffitz and Brad Leone know that after turkey and stuffing, a Thanksgiving meal is judged on its pies. Guests, all of whom have saved room in their stomachs, will ask: 'What type of pies did the hosts provide? What was the quality of the crust? Was this pumpkin pie pumpkin-y enough?' Claire and Brad want you to pass your guests' pie grading, so they've endeavored to make the perfect Thanksgiving pie.
Check out the final recipe here: https://weightloss-tricks.today/recipe/pecan-rye-pumpkin-pie%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">