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Beef Dumpling Soup (Kubbeh Hamusta)

Beef Dumpling Soup (Kubbeh Hamusta) How do I make the beef dumpling soup ahead of time? Beef dumpling soup can be prepared ahead by making the filling, shaping the dumplings, and storing them separately until ready to cook. The beef filling can be cooked, shredded, and refrigerated for up to 2 days before forming the dumplings. The dough can be prepared and kept covered in the refrigerator. After assembling the dumplings, place them on a tray in a single layer and freeze until firm. The soup broth can also be made in advance and refrigerated. When ready to serve, bring … Read more

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Beef / Main Courses

Simple One-Pot Braised Chicken Drumsticks

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Simple One-Pot Braised Chicken Drumsticks How do I know when the drumsticks are fully cooked? The most reliable approach is checking the internal temperature. Drumsticks should reach 165°F at the thickest point without touching the bone. Since this recipe uses both stovetop simmering and oven braising, the meat becomes tender before it technically finishes cooking, so temperature helps confirm doneness. Another indicator is how easily the meat pulls away from the bone. Well-braised chicken should feel soft when prodded with a fork, with juices running clear instead of pink. Because braised chicken drumsticks sit partially submerged in liquid, the exposed … Read more

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Chicken / One Pot

Spicy Louisiana Shrimp and Crawfish Etouffee

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Spicy Louisiana Shrimp and Crawfish Etouffee What is the best way to thicken shrimp and crawfish etouffee? The best way to thicken shrimp and crawfish etouffee is by using a proper roux, which is made from equal parts fat and flour cooked together until it reaches a deep brown color. The roux not only thickens the sauce but also adds a rich, nutty flavor characteristic of Cajun and Creole cooking. Once the roux is ready, you add the “Holy Trinity” of vegetables—onion, celery, and bell pepper—followed by the seafood stock. The sauce will naturally thicken as it simmers. If the … Read more

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Stuffed Artichoke Recipe with Shredded Beef

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Stuffed Artichoke Recipe with Shredded Beef What type of beef works best for the stuffed artichoke recipe? the best cuts of beef are those that become tender and shred easily after long cooking. Beef head meat, brisket, or chuck roast are all excellent choices because they have the right balance of fat and connective tissue. When simmered or pressure-cooked, these cuts develop rich flavor and a soft, juicy texture that holds up well inside the artichoke boats. Avoid lean cuts like sirloin or round, as they tend to dry out. The shredded beef should be well-drained and seasoned before stuffing … Read more

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Beef

Parisian Gnocchi Cacio e Pepe with Wild Mushrooms

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Parisian Gnocchi Cacio e Pepe with Wild Mushrooms The difference between Parisian gnocchi and traditional gnocchi Parisian gnocchi differs from traditional potato gnocchi in both ingredients and texture. Traditional gnocchi is made from boiled potatoes mixed with flour and sometimes egg, producing a soft, slightly dense dumpling. Parisian gnocchi, however, is made from pâte à choux, a French dough of milk, butter, flour, and eggs. This results in a lighter, airier texture that becomes crisp on the outside and creamy inside when sautéed. What wine pairs best with Parisian gnocchi cacio e pepe? A Chardonnay with balanced acidity or an … Read more

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Zucchini Rolls with Cheese in Rosé Sauce

Main Courses, Appetizers

Zucchini Rolls with Cheese in Rosé Sauce What can I use instead of feta in zucchini rolls? Ricotta cheese provides a mild, smooth texture that pairs beautifully with zucchini’s natural sweetness, while goat cheese adds tang and depth. Cottage cheese blended until creamy offers a lighter alternative, especially when combined with a small amount of Parmesan for saltiness. For a dairy-free version, almond-based or cashew-based cheese works wonderfully, offering a velvety consistency similar to feta. If you use a mild substitute like ricotta, consider seasoning the mixture with lemon zest, black pepper, or a touch of garlic powder to balance … Read more

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Appetizers / Main Courses

One Pot Chicken Thighs with Noodles

Main Courses

One Pot Chicken Thighs with Noodles How can I make one pot chicken thighs healthier? Focus on reducing added oils while keeping flavor intact. Use skinless chicken thighs to lower fat content and sauté the onions in minimal olive oil or avocado oil. Replace some or all of the noodles with whole wheat or chickpea noodles for extra fiber and protein. You can also add vegetables like carrots, zucchini, or spinach during the final few minutes of cooking to increase nutritional value. How can I keep the noodles from sticking together? Ensure they are evenly coated in oil when frying … Read more

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Chicken

Truffle Ravioli in Porcini Butter Sauce

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Truffle Ravioli in Porcini Butter Sauce How can I make the truffle ravioli ahead of time? Truffle ravioli can be prepared in advance by assembling the pasta and freezing it before cooking. After shaping and sealing each ravioli, place them in a single layer on a floured tray and freeze until firm. Once frozen, transfer the ravioli to an airtight container or zip-top freezer bag to store for up to three months. When ready to serve, cook them directly from frozen in boiling salted water for a slightly longer time, ensuring they remain intact and retain the delicate filling of … Read more

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Pasta

Protein-Rich Greek Yogurt Pizza Dough

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Protein-Rich Greek Yogurt Pizza Dough What makes this dough different from traditional pizza dough? Greek yogurt pizza dough differs from traditional yeast-based pizza dough in both texture and preparation. It doesn’t require yeast or rising time, making it faster and simpler to prepare. The Greek yogurt adds moisture, tanginess, and extra protein, giving the dough a tender, slightly chewy texture similar to flatbread. It also bakes faster and produces a thinner, crispier crust compared to classic pizza doughs. Because it relies on baking powder instead of yeast, Greek yogurt pizza dough can be made on the spot without waiting for … Read more

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