RecipeHive

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Bigo’s Hunter’s Stew

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Bigos is an Eastern European stew that has many adaptations; some versions incorporate rice and/or a variety of vegetables and meats, so you can use whatever you have on hand. This version is a Polish hunter’s stew that features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

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Orange Pomegranate Salad with Honey

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I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! –Carol Richardson Marty, Lynwood, Washington

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Onion-Braised Beef Brisket

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This recipe was recently featured in Food 52’s Genius Recipes column. It comes from Nach Waxman, owner of the New York City cookbook shop, Kitchen Arts & Letters, and was originally published in The Silver Palette New Basics Cookbook in 1989. Apparently, it’s the world’s most Googled brisket recipe. Since I love a good brisket, I had to try it. Three delicious brisket dinners later, I can tell you that the recipe lives up to the hype. It’s surprisingly simple: unlike all other briskets I’ve made, there’s no wine, stock or bottled sauces added. Instead, the brisket is cooked on top of a massive heap of onions, which slowly caramelize and release their juices, making a flavorful French onion soup-like braising liquid all their own.

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The Best Easy Smoked Brisket Recipe Ever

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Why call something the best easy smoked brisket ever? That’s simple…. this smoked brisket recipe is easy, delicious, and restaurant quality – right from your backyard!

This recipe is my family’s tried and true secret to delicious juicy smoked brisket that is perfect for a crowd and great at picnics, parties, and cookouts!

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Tah Dig (Persian Rice)

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When you think of a Persian feast, what comes to mind? Kebabs, stews, yogurts, fruit? An abundance of saffron? And rice, always rice. No Persian meal is complete without it, and the crowning glory of Persian rice is tahdig.

Tahdig (pronounced tah-DEEG) is a crispy, browned layer of rice formed at the bottom of a pot by frying parboiled rice to a crisp while the rice on top steams. Louisa Shafia, Persian food expert and winner of the 2014 Piglet, says that “practically every rice-eating culture” has a variation of tahdig (Korean nurungji, Dominican concón, Spanish socarrat, Chinese guo ba, etc.).