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Place the garlic, 1 1/2 cups heavy cream, 1 cup low-sodium vegetable or chicken broth, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper in a large ...
Rachel PerlmutterCulinary ProducerRachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, ...
I grew up eating steamed jasmine rice every single day for dinner, and it was lovingly made by my grandmother in an ancient electric rice cooker. The scent ...
It gets even better as it sits in the fridge. READ MORE...
Pruitt KerdchoochuenPruitt Kerdchoochuen grew up in Thailand, splitting her time between the city of Bangkok and the northeastern town of Muak Lek, ...
And it's ready in 30 minutes! READ MORE...
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Low and slow is the only way to go. READ MORE...
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The Kitchn received compensation for this post, which was written and edited independently by our editorial team.I’m not ashamed to say it: I love eating ...
Michele MetychMichele is an encyclopedia editor, a chef, an urban farmer, and a chicken keeper. As the Heritage Gourmet, her passion and borderline ...