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If you forgot to put the Champagne in the fridge—or decide on a different bottle of wine than the one you’ve chilled—here’s how to get it cold, fast. Pop It In The Freezer Many people stick the bottle in the freezer. It works, but it isn’t the fastest way to chill wine. Cold air isn’t…
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The more flecks of truffle, the tastier the salt. Black truffle salt from Fusion. The winter truffle season is nearing its end. But if you didn’t get enough (or couldn’t afford any), there’s a way to enjoy truffle flavor all year round: truffle salt. BLACK & WHITE TRUFFLE SALT To make truffle salt, small…
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Decorated by you, with jumbo white morsels and cinnamon candies. Photo courtesy GoodEggs.com. Want to bake a cake for someone special but don’t have the chops to decorate it? Just get chocolate chips and other candy decorations in contrasting colors and sizes, and press them into the frosting of your own homemade or a…
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Have you ever been served a bowl of soup with a drizzle of oil? Floating on the surface of the soup, it’s a fashionable garnish at better restaurants. But the oil does more than look pretty. It adds a rich dimension of flavor to the soup and creates a more complex aroma. It’s an easy…
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Fine restaurants know that exciting presentation of food is almost as important as the preparation of the dish. They don’t serve main courses with mounds of starch and vegetables circling the protein; they use potatoes, rice and veggies as the bed to hold the protein. In its simplest form, Del Frisco’s Double Eagle Steak House…
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