Tasting Table on MSN
For rich ham and bean soup, use this cured cut of meat
To make it the best it can be, you can't just rely on any old piece of ham. You need something that is going to add richness ...
Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, ...
This cozy pasta is a twist on a white Bolognese, with no tomatoes in sight. Swap in chicken legs if you prefer—rabbit tastes a lot like dark meat poultry.
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