Joshua Bousel
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🌐 seriouseats.comSource
Sweet and appropriately spiced for the fall season, apple butter makes great use of the bounty of apples that is currently upon us. Especially if you don’t know how to control yourself at the pick-it-yourself orchards like me.
🌐 seriouseats.comSource
🌐 seriouseats.comSource
While Lea & Perrins this is not, it is unmistakably Worcestershire sauce. The strong malt vinegar tang holds secrets of flavor that I can now identify more clearly as anchovy, soy sauce, molasses, chilies, and tamarind, among many others that come together in a seamless sauce.
🌐 seriouseats.comSource
🌐 seriouseats.comSource
After finding smoked turkey drippings to be a little too smoky for gravy, I vowed to find a gravy that could deliver the deep flavors pan drippings produce, but without the drippings, which is exactly what this recipe does.
🌐 seriouseats.comSource
Juicy and tender, with a golden, crunchy exterior that is almost impossible to resist.
🌐 seriouseats.comSource
Tangy, smoky, and sweet—this potato salad is worthy of a seat next to any BBQ main.
🌐 seriouseats.comSource
For pork souvlaki with maximum flavor, marinate it in a mixture of olive oil, red onion, garlic, lemon juice, red wine vinegar, and Greek oregano.