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Garlic Confit Is the Magic Secret to Loving Any Vegetable — The Vegetable Butcher

Garlic confit is my secret ingredient, my special sauce, one of my all-time favorite tricks to give any vegetable a makeover. It’s a play on an old technique (preserving meat in its own fat) and a venerable French dish (duck confit). You can use the same fancy term to cook and preserve garlic in essentially the same way. Except, here, olive oil is the fat of choice. The technique produces meltingly tender and sweet cloves, along with a by-product of fragrant and delicious oil. It’s magic.

Source: Garlic Confit Is the Magic Secret to Loving Any Vegetable — The Vegetable Butcher

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5 Ways to Treat Vegetables as Meat — Playing with Food | The Kitchn

Vegetables by themselves are glorious. Steamed, roasted, grilled – when you find your vegetable match, it can be a beautiful thing. But sometimes, you need to step things up a little – you know, get a little more creative with what you’ve got. And sometimes, being creative is as simple as treating your vegetables like you treat your meat. Whether you’re trying to add more vegetables to your diet, or are just bored and want some ideas, here are five fun ways to treat your veggies like meat.

Source: 5 Ways to Treat Vegetables as Meat — Playing with Food | The Kitchn

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The Awesome Amazon Prime Benefits You May Have Forgotten About

If you shop online, an Amazon Prime membership is easily worth it for the free two-day shipping alone. But that’s not all a Prime membership gets you. Here are some of the perks you may have forgotten. Is Amazon Prime Worth It? Is Amazon Prime Worth It? Is Amazon Prime Worth It? Dear Lifehacker, I’m thinking of signing up for Amazon Prime, but I’m not sure if… Read more Read more

Source: The Awesome Amazon Prime Benefits You May Have Forgotten About

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Rosemary and Thyme Carnitas-Style Rib Tips

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This was a pleasant surprise.  I wanted to try out making carnitas but didn’t want to commit to buying a huge piece of pork shoulder and a lot of lard and spending tons of time.  I think the worst feeling when cooking something that takes that much commitment for the first time is when it doesn’t come out right and you gotta eat all of it.  Since this recipe is on a smaller scale, it’s a nice little test before you take the plunge.

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