Main Dishes

By G.K. Bayne
Roast and vegetables on broiler
How to Cut a Tri Tip Roast
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By G.K. Bayne
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How to Cook a Tri Tip Roast in the Oven
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By Shelley Frost
Homemade Corn and Chicken Tamales
How to Steam Tamales
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By Angela LaFollette
Three tamales, close-up
How to Freeze Tamales
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By Ann Johnson
Pork Shoulder with Herb Crust
How to Cook a Pork Shoulder in Your Oven
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By Ann Johnson
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How to Cook Pork Shoulder in a Crock Pot
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By Rogue Parrish
Grilled pork cutlets with baked potatoes
How to Make Shake 'n' Bake Pork Chops
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By Andrea Boldt
Breaded Chicken Breast with Linguine
How to Make Shake 'n Bake Chicken
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By Allison Boelcke
How to Cook Navy Beans in a Crock Pot
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By Angela LaFollette
Ham
How to Make a Parma Ham
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By Alicia Bodine
Meat hanging in deli
How to Freeze Salami
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By Marc Chase
How to Disassemble a Weber Grill
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By Marc Chase
Grilling Chicken Pieces
Porcelain vs. Stainless Steel Grills
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By J. C. Thomas
Veal Liver with Spinach
Beef Liver Vs. Calf Liver
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By Melanie Novak
Thanksgiving spread
How to Dry Bread in the Oven for Stuffing
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By A.J. Andrews
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How to Add Peppermint Extract to Melted Chocolate
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By Paige Tighe
Studio shot of raw chicken
How Long Do You Cook Barbecue Chicken in a Crockpot?
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By Fred Decker
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How to Grill New York Strip Steak
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By G.D. Palmer
Holiday glazed sliced ham
The Best Way to Keep Spiral Ham Moist When Baking
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By Emily Maggrett
Close-up of Fresh sea mussels without shell, thai street food market
Foods to Go With Fried Oysters
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By Monica Sethi Datta
Healthy Deviled Eggs as an Appetizer
How to Boil Eggs With an Electric Tea Kettle
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By Marc Chase
How Many Times to Add Wood Chips During Smoking?
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By Meg Jernigan
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How to Slice Rib-Eye for Cheese Steak
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By Marc Chase
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How to Smoke Ribs on a Brinkmann Grill
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By Kara Page
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Can You Substitute Raw Sugar in Baking?
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By Nikki Jardin
Thanksgiving spread
Brined Turkey Cooking Times
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By Erin Ringwald
Assorted dry beans
How to Degas Pinto Beans
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By William Norman
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What Is the Difference Between White Crab Meat & Lump?
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By Jonae Fredericks
Woman cooking in kitchen
How to Cook with a Rubber Cake Pan
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By Kathryn Hatter
Lobster and crate of clams on dock
How to Freeze Fresh Clams
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By Nicole Whitney
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Difference Between King Crab & Snow Crab
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By Jann Seal
Lamb ribs grilled on cutting board with roasted vegetables.
How to Detect Spoiled Lamb Meat
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By Jennifer Loucks
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How to Steam Dungeness Crab
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By Alicia Bodine
Raw cuts of poultry and red meat
How to Tenderize a New York Strip Steak
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By Judith K. Tingley
Slow cooked pot roast served with organic carrots, fresh green beans and sliced white mushrooms. Thyme garnish.
How to Cook Beef Bottom Round Roast in a Crock-Pot
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By Nick Marshall
pork ribs with bbq
Boiling the Ribs Before a BBQ
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