An updated take on the classic canard à l’orange from southwestern France, this recipe brings together rich Moulard duck breast with slightly bitter citrus for a complex, deep flavor.
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These sweet, boozy berries are a snap to make. Stirred into a cocktail, drizzled over ice cream, or just wolfed down by the spoonful, they are crazy delicious.
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This smooth and dense spread hails from northern Italy, and couldn’t be easier to make. Once you taste the real thing, there’s no going back to the store-bought stuff…
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Crunchy and sweet, these rum-kissed walnuts are a perfect accompaniment to cheddar, blue cheese, and a whole lotta other stuff!
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