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Search resuls for: "Vaughn Vreeland"


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‘Your dinner must be enough to feed four people.’” “’You can cook as many dishes as you’d like, but it must include a main dish and a dessert.’” “All right, cool.” “I love Thanksgiving.” “I love Thanksgiving.” “Thanksgiving is a colonialist holiday that celebrates a genocide. Minus 3.” “Oh, oh, tamarind. O.K., O.K., O.K.” “Where’s the butter? So what I’m going to do is I’m actually going to start the butter and then put the chocolate in. Souffle vibes, O.K., I’m going to do the cranberries now.” [BACKGROUND CHATTER] “Hi.” “Hi camera.” “I’m doing like a layer.
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Ham El-Waylly’s latest contribution to the soup pharmacopoeia is a colorful vegetable tortilla soup. In it, he uses tortilla chips two ways: pulverized to add body to the broth, and sprinkled on top for a satisfying crunch. He also adds caramelized red cabbage for an earthy sweetness, and plenty of lime juice for a bracing acidity. In the set-it-and-forget-it realm of soup recipes, Sarah DiGregorio has two new slow-cooker recipes. I suggest Vaughn Vreeland’s salted margarita bars, which have loads of energizing vitamin C from all that fresh lime juice, plus tequila and Grand Marnier to evoke the cocktail.
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