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2 months ago | 
thecookscook.com | Neil Nijjer |Steve Brockman |Denise Landis |Diane Zatz
For the sumac butter: In a small bowl, combine the butter and sumac and mix until well blended. Set aside. 2. For the koji butter sauce: In a small saucepan, combine the fish stock, Shio Koji, lemon juice and miso. Bring to a boil, lower heat, and simmer for 5 minutes. Whisk in cold butter a few cubes at a time. Whisk in xanthan to stabilize. Push through a fine-mesh strainer, then set aside and keep warm. 3.
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Oct 18, 2024 | 
thecookscook.com | Neil Nijjer |Denise Landis
A Community of Cooks, Food Writers & Recipe Testers Login REGISTER Menu Close recipe Share: Posted on: 10-2024 This recipe is featured in Fall Camping and Cooking Beer-basted spatchcocked chicken is one of the finest things you can cook over a campfire. Spatchcocking is just another word for butterflying, or removing the backbone of a chicken with shears and flattening it so it will lie evenly on a grill.
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Oct 9, 2024 | 
thecookscook.com | Neil Nijjer |Denise Landis |Niloufer Mavalvala
A Community of Cooks, Food Writers & Recipe Testers Login REGISTER Menu Close recipe Share: Posted on: 10-2024 This recipe is featured in My Parsi Cookbooks: A Labor of Love Tamota Ma Gos, Parsi tomato and meat stew, is one of the most popular ma gos. The tomatoes soften, absorbing the meaty aromas and creating a lovely broth from the bones.
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Aug 3, 2024 | 
l8r.it | Fernando Popolizio |Jayn Paardenkooper |Edward Bottone |Neil Nijjer
A Community of Cooks, Food Writers & Recipe Testers Login REGISTER Menu Close recipe Share: Posted on: 08-2024 Crab Curry can be made with nearly any type of crab. In Vancouver, where I live, we get fresh Dungeness crabs year round so I mainly use those. Snow crabs and blue swimmer crabs are also excellent, and are available frozen.
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Feb 8, 2024 | 
thecookscook.com | Rose Levy Beranbaum |Diane Zatz |Denise Landis |Neil Nijjer
Share: Posted on: 02-2024 In The Art of Love, the Roman poet Ovid offered some sage advice:“Love will not come to you gliding through the yielding air.
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Feb 6, 2024 | 
thecookscook.com | Rose Levy Beranbaum |Neil Nijjer |Diane Zatz |Denise Landis |Selma Morrow
Share: Posted on: 02-2024 Cooking is not just about the end result; it’s about the journey of turning ordinary ingredients into a feast.
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Oct 2, 2023 | 
thecookscook.com | Neil Nijjer
FeaturesShare:Posted on: 09-2023 "No store-bought blend can replicate the passion and personal touch that goes into a homemade masala." It is a journey filled with nostalgia and family tradition. Watching my parents engage in this aromatic ritual during my childhood, I was not only captivated by the delightful scents but also by the careful process. As I reminisce about those cherished memories, it becomes clear that my passion for flavor and spice blending was nurtured from an early age.
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Sep 15, 2023 | 
thecookscook.com | Neil Nijjer |Michael A. Gardiner
For the Amba Sauce: Peel the mangos, cut the flesh of the fruit from the pit, and add it to the bowl of a food processor. Zest the lemons with a grater, reserving the fruit, and add the zest to the food processor. Pulse several times to combine, then increase the speed and process to purée, about 20 seconds. 2. Heat the olive oil in a small sauté pan over medium heat.
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Sep 14, 2023 | 
thecookscook.com | Michael A. Gardiner |Denise Landis |Neil Nijjer |Diane Zatz
Share:Posted on: 09-2023 Finding InspirationAnyone who sees my social media undoubtedly notices that it is filled with food related posts. Food is a big part of my life. On most weeknights you will find me coming upstairs from my basement home office to feed my family. For me cooking is as much about feeding my creative as feedling my family’s nutritional needs. And that creative side does not allow me to simply put food on a plate, no matter how it tastes.
