Unlike the Fillet of Beef with Pistachios I could probably go without making this dish again.
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Continue ReadingIn our first podcast we sit down with Justin Pelletier of Nashoba Valley Spirits to talk about the distillery and their innovative approach.
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Continue ReadingThis is the kind of recipe you go to bed dreaming about. It was, best put, pure bliss. Though the timing in the book was off, Eataly: Contemporary Italian Cooking recommended the perfect combination of ingredients and flavors in this dish. Plus, I would never turn down a juicy filet.
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Continue ReadingLearn more about the family behind Massachusetts-based Willow Spring Vineyards and the unique wines they offer in today’s winemaker series.
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Continue ReadingWe are going to preface tonight’s recipe combination with the following statement: frying sandwiches is no easy (or clean) task. It was a PAIN to put the sandwiches together then dip into our egg mixture. However, the Eataly: Contemporary Italian Cooking Fried Mozzarella Sandwiches were worth the struggle.
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Continue ReadingYour recipe bank should include a meal to satisfy those fried food cravings and these Eataly: Contemporary Italian Cooking recipes could be just that for you. We decided to make the Chicken with Provencal Herbs Fritters and Potato Cakes with Black Olives, Zucchini, and Carrots on the same night.