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Flight Path Farm Style Heritage Turkey
This recipe combines the approach from the America’s Test Kitchen heritage roast turkey recipe of separating the legs for more baking, a...

Kim Williams-Guillen
Nov 19, 20218 min read
388 views
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Hao SiFu's Pork Bone Broth
After a very cold day outside at Eastern Market this past Saturday, Paul asked that I make some soup. Last year, I came across this...

Kim Williams-Guillen
Nov 11, 20193 min read
867 views
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Bacon, Spinach, and Mushroom Quiche
This recipe once was the winning entry in the Ark of Taste category of a pie competition put on by the Huron Valley Chapter of Slow Food...

Kim Williams-Guillen
Nov 7, 20193 min read
82 views
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Roasted Splayed Chicken in Cast Iron
I may be biased, but I think our pasture-raised Bresse chicken is the best dang chicken I’ve ever eaten! Our favorite way to prepare it...

Kim Williams-Guillen
Nov 7, 20194 min read
105 views
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Pork Steaks (or Chops if Ya Basic)
A pork steak is cut from the Boston Butt, across the grain of the meat; the result is a juicy, flavorful slab that, while a little less...

Kim Williams-Guillen
Nov 7, 20192 min read
30 views
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Pasta Porkanesca
Pasta Puttanesca is a robust, spicy, flavorful pasta dish made with tomato sauce, garlic, anchovies, olives, and capers. I have long used...

Kim Williams-Guillen
Nov 7, 20192 min read
18 views
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Mama Rosita’s Beans with Shredded Smoked Pork
My grandmother would prepare beans by cooking them with large pieces of onion and garlic that she would later remove. She used the small...

Kim Williams-Guillen
Nov 2, 20192 min read
48 views
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