These roasted maple-glazed carrots are a simple yet delicious dish that combines the natural sweetness of carrots with rich butter and pure maple syrup. This recipe is inspired by traditional
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Is turkey a bit too pricey? Get ready to enjoy one of the best roast chickens you’ve ever tasted! This restaurant-style roast chicken is perfect for Thanksgiving or Christmas, and
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These dirty potatoes are incredibly delicious, with a perfectly crispy outside and a creamy, soft interior. The cheese on top adds a rich layer, while the herb and spice mix
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There’s a magic that happens when you combine smoked salmon with potato. This smoked salmon potato salad combines the rich flavours of tender potatoes, silky smoked salmon, creamy avocado, and
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This Bacon and Egg Pasta isn’t a carbonara, but it shares some of its characteristics. Combining crispy bacon, creamy sauce, and a poached egg for a dish that’s both rich
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You may think that cooking duck is complicated but this restaurant worthy recipe couldn’t be much easier. No oven required. Achieving perfectly crispy duck skin can be done through different
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Red onion jam is a sweet, tangy condiment that can be used on unlimited dishes. It pairs beautifully with soft cheeses like Brie or goat cheese on cheese boards, and
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Who doesn’t like a hearty egg breakfast! Discover this ultimate frittata recipe that combines crispy smoked bacon, golden potatoes, and creamy ricotta for a breakfast that’s both hearty and delicious.
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Cauliflower is a veggie I really love. Just a bit of extra virgin olive oil, sea salt, and freshly ground pepper can make it taste amazing. But if you want
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Peruvian-style roast chicken, also known as “Pollo a la Brasa,” is celebrated for its vibrant flavours and crispy skin. Now you can easily make this recipe at home, in your
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Grilling salmon on your BBQ or griddle pan is not rocket science but it’s pretty close! However with these simple tips you will have perfection every time, I hope! If
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This recipe features succulent chicken thighs pan-seared in butter to golden perfection. Why chicken? Because everyone seems to love it! I think it’s also the only protein left that hasn’t
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