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08/29/2007
This deliciously moist ham is cured in salt (a process known as corning).
Issue #98
11/15/2007
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
Issue #22
11/10/2011
Delicately-flavored chestnut stuffing keeps the white meat moist, while reduced chicken stock adds rich flavor to the quick gravy.
Does Not Apply
11/23/2009
It’s the holidays, so leave the chickens for a less festive day and go with quail instead. The sweet grape sauce serves as a wonderful counterpart to roasted meat.
Does Not Apply
Source: Piggy's Cooking Journal
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