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14 hours ago | 
southernliving.com | Catherine Jessee
"Save the pecans for the pralines!"By Catherine JesseePublished on June 27, 2025 Credit: Caitlin Bensel/Southern Living My favorite meal between classes when I was a graduate student at the University of Mississippi was a scoop of chicken salad from a food truck near the English department building. Served with Zesta crackers and scooped onto a tender leaf of romaine like a gleaming pearl, it tasted like heaven. It was easily the highlight of just about any day I ate it.
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1 week ago | 
yahoo.com | Catherine Jessee
Food science is an amazing thing. It's always fun to remember that there are basic qualities to every food product that make it taste a certain way—when manipulated, blended, mixed, and cooked, just a few ingredients can make a simple dish taste out of this world.
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1 week ago | 
allrecipes.com | Catherine Jessee
This Simple Trick Makes Grocery Store Fried Chicken Taste HomemadeStore-bought fried chicken doesn't have to taste dry. By Catherine JesseePublished on June 19, 2025 Credit: Dotdash Meredith Food Studios Have you ever craved fried chicken and scooped up some at your local grocery store or even gas station to get it, only to discover that it's shriveled and dry?
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1 week ago | 
allrecipes.com | Catherine Jessee
This Is Officially the Easiest Way To Soften Butter FastByPublished on June 15, 2025 Credit: While I’ve been baking now for over 20 years, and despite even cooking professionally for about five of those, I still forget to take butter out to soften before baking. Whether it’s cakes or cookies, the softening doesn’t get easier to remember—no matter how hard I try, and even if I improve in other areas.
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2 weeks ago | 
allrecipes.com | Catherine Jessee
Ready in just under 10 minutes, the most time-consuming part of this recipe is waiting for the water to boil! All you have to do is whisk together a bit of melted butter, soy sauce, and rice vinegar to make the sauce—with whatever additional mix-ins you might like for spice. In addition to being easy to make when you're feeling too tired to cook, this dish is also easy on the budget.
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2 weeks ago | 
southernliving.com | Catherine Jessee
Nothing cures a bad case of the grumps quite like baking. Enter Aggression Cookies: Requiring no particular order of operations, spoon, or spatula to mix together, they go by their name honestly. To make these chewy oatmeal cookies, you'll simply dump the ingredients into a large mixing bowl and go to town kneading the mixture into a cookie dough with clean hands. By the time they're baked, all that aggression is gone—or at least it's transferred to the cookies.
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2 weeks ago | 
allrecipes.com | Catherine Jessee
My Grandma's Macaroni Salad Is So Good, I Never Show Up to A Potluck Without ItIt's a classic for a reason. ByPublished on June 9, 2025 Credit: DOTDASH MEREDITH FOOD STUDIOS My Grandma has been making macaroni salad for as long as I can remember. I associate it the most with spring and summer family gatherings, where it was served alongside slices of juicy watermelon salad, grilled chicken and pork chops, and more than a few takes on Ambrosia Salad.
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3 weeks ago | 
allrecipes.com | Catherine Jessee
Don't Add Whipped Cream to Dessert Without This 1 IngredientWhipped cream that never weeps. ByPublished on June 6, 2025 Credit: Dotdash Meredith Food Studios Adding even just a small amount of cream cheese helps stabilize whipped creamMake sure that the cream cheese is softened and at room temperature, so it easy blends into the heavy whipping cream.
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3 weeks ago | 
allrecipes.com | Catherine Jessee
Have you ever heard of using mustard as a substitute for... eggs? Well, now you have! In this clip, professional chef Roscoe Hall (who you may remember from turning the most blah mac-and-cheese to a 5-star masterpiece) shares a clever trick for crispy fried fish—every time—without a lot of fuss. The secret: Use yellow mustard instead of eggs to douse the fish before dredging it in a cornmeal coating. The result is restaurant-level good.
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4 weeks ago | 
allrecipes.com | Catherine Jessee
Dotdash Meredith Food Studios "Absolutely a beautiful summer dish with many flavors and textures." —Carmela Gonzalez Served cold, this Asian noodle dish is saucy, garlicky, and just a little spicy. Toss with veggies and green onions for some fresh crunch. AR Magazine An easy "zoodle" recipe with a light, refreshing, creamy buttermilk sauce. Olives provide a little extra tang and flavor for a well-rounded, unique dish. "Delicious! Just the right amount of kick without being too spicy.
