Roasted Maple and Mustard Duck Legs with Vegetables

Roasted Maple and Mustard Duck Legs with Vegetables - Solid Gold Eats

Duck legs, have you ever eaten them? When cooked correctly,┬áduck legs offer tender, juicy meat underneath a layer of crisp skin. It’s an experience you must have, one that does not need to be had only on a special occasion. But since Thanksgiving is around the corner, and that is a special occasion, you have… 

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Turkey Stock: The Leftovers Edition

Turkey Stock: The Leftovers Edition - Solid Gold Eats

Turkey stock many not be on the shelves at your grocery store, but that doesn’t mean you get off the hook when Thanksgiving is over. Creating a stock from turkey bones is incredibly easy and can enhance any leftover dishes you create. I’ve finally gotten through all of the leftover meat from cooking a turkey… 

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A Visit to Tyner Pond Farm + Oven Baked Barbecue Ribs

A Visit to Tyner Pond Farm + Oven Baked Barbecue Ribs - Solid Gold Eats

On a country road in Greenfield, Indiana, away from city lights and signs and surrounded by open plains of corn and soybeans, is Tyner Pond Farm. The big red barns can be seen a few hundred feet away, beckoning you to drop by and say hi.┬áLast month on the first chilly, windy day of the… 

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A Short History of The Green Bean Casserole

A Short History of The Green Bean Casserole - Solid Gold Eats

When Alton Brown comes out with his best-ever green bean casserole recipe, we all salute. But he’s missing one thing. Do you know what it is? Traditional green bean casserole has a creamy sauce, crunchy green beans and crispy fried onions. Maybe you open two cans of Campbell’s Cream of Mushroom soup? Alton discusses in… 

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Turkey Breast in a Pot with Gravy

Turkey in a Pot with Gravy - Solid Gold Eats

Two things happened this past week that led me to cook this for you. First, my coworker handed me an issue of Cook’s Country, and the first recipe inside the glossy pages was “Turkey in a Pot.” Second, I saw turkey breasts at Kroger for the first time this season. That’s all it took for… 

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Lentils with Sweet Potatoes, Mushrooms and Bacon

Lentils with Sweet Potatoes, Mushrooms and Jalapenos - Solid Gold Eats

It never fails when I research an ingredient, something will make me giggle. Today, it was the Lentil Festival. Yes, there is a festival in Pullman, Washington devoted to celebrating the almighty lentil. Established in 1989, this festival has a bike ride, 5K fun run, lentil marketplace, the world’s largest bowl of lentil chili, a… 

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Sous Vide Scallops with Chimichurri Sauce using the PolyScience Professional Creative Series

Sous Vide Scallops with Chimichurri Sauce using the PolyScience Professional Creative Series - Solid Gold Eats

Thanks to shows like Hell’s Kitchen, the general public is scared to death of cooking scallops. Either drastically raw and undercooked or overcooked into rubbery balls, I am always surprised at how these “chefs” cannot seem to cook a simple scallop. If they had a sous vide machine, their lives would be so much easier…. 

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Slow Roasted Mediterranean Boneless Leg of Lamb

Slow Roasted Mediterranean Boneless Leg of Lamb - Solid Gold Eats

Sundays are about cooking. Well, you could say that about most days in my house because I love to cook, but especially Sundays. It is my way of not doing house chores. Who can expect me to sweep the floors when I am tending to Sunday supper? That is, unless I’m cooking a boneless leg… 

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Stock or Broth? Let’s Talk.

Stock or Broth? Let's Talk - Solid Gold Eats

Are you tired of buying box after box of savory chicken liquid? You know, the stuff that gives your soups their flavorful slurps, the liquid that takes your green beans and potatoes to the next level, and the unsuspecting but incredibly important agent in my third helping scalloped potatoes? If you’re like me, you find… 

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Beer Braised Sirloin Pork Roast with Peaches

Beer Braised Sirloin Pork Roast with Peaches - Solid Gold Eats

Today I found a subreddit devoted to sandwiches (or anything “sandwiched” between two pieces of dough). I was thrilled, but John, the sandwich master in this house, will likely find himself searching the threads for hours, looking for inspiration from all parts of the world. This recipe is one I’ll have to share with them…. 

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Baked Miso Salmon During National Seafood Month

Baked Miso Salmon During National Seafood Month - Solid Gold Eats

What do you know about miso? Up until recently I knew very little, but that has changed with a recent trip to the international market, a great filet of wild caught salmon and a desire to make a healthy, omega-3 packed dinner. Today I’m sharing two things with you: Why miso should be a staple… 

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Whole Grain Beer Mustard: Exploring The Scientific Reaction of Mustard Seeds and Mustard Powder

Whole Grain Beer Mustard: Exploring The Scientific Reaction of Mustard Seeds and Mustard Powder

I used to hate mustard. I used to hate a lot of bitter and sour tastes – pickles, sauerkraut (which I’m still working on) and just about anything that made my lips pucker and my eyes squint. If you did too, you’ll love this whole grain beer mustard. It starts out sweet from honey and… 

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