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Your Menu for the Week of January 1, 2018

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  • Recipe

    Crispy Fried Chicken with Old Bay Aïoli

    Using boneless, skinless thighs, you can make batter-fried chicken that tastes like traditional fried chicken (crunch and all) yet cooks up quickly. Baking powder in the batter makes it light and crisp.

  • Recipe

    Spicy Sausage, Escarole & White Bean Stew

    Who said Italian night has to include pasta? This quick-cooking stew has onions, garlic, and spicy Italian sausage—classic flavors you expect in an Italian meal—and it's warming and comforting, too. 

  • Recipe

    Broiled Flank Steak and Scallions

    If you like beef negimaki, the classic Japanese appetizer of strips of teriyaki-flavored beef rolled around scallions, you’ll love this. It delivers the same great flavor, but as a much-easier-to-make main course. Feel free to grill the meat and scallions instead of broiling them. Serve with white rice and a crisp romaine salad.

  • Recipe

    Sea Scallops with Brussels Sprouts and Mustard Sauce

    Brussels sprouts have a slightly crunchy texture and a subtly sweet flavor that complements scallops. Thinly sliced,they cook in just a couple of minutes.

  • Recipe

    Pork, Lemongrass, and Noodle Stir-Fry

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Season 4 Extras

Pallavicina, Italy (505)

At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…

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