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Your Menu for the Week of December 25, 2017

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  • Recipe

    Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

    Nothing says special occasion like beef tenderloin, but this recipe could be the easiest beef tenderloin you ever make. It requires minimal amount of time and toil to assemble and season, and then the oven concentrates the flavors. It cooks for 40 to 50 minutes—enough time to make a salad, set the table, or just relax and enjoy the appetizing aromas filling your kitchen
  • Recipe

    Sake, Garlic, and Ginger Chicken with Broccolini

    Boneless chicken thighs get treated to sweet, salty, and gingery flavors. Sake, a Japanese rice wine, balances the bold flavors of garlic and soy sauce with its subtle savory-sweet notes. The smaller florets on Broccolini are great for mopping up the vibrant sauce, though broccoli works well, too. Serve with white rice, if you like.

  • Recipe

    Winter Salad with Curried Shrimp, Apples, and Cashews

    The warming spices in the curry make this main-course salad a perfect choice for a light meal on a cold winter day.

  • Recipe

    Linguine with Cauliflower and Prosciutto

    Anchovies and cauliflower are a classic Italian pairing; the anchovies instill a deep, savory (not fishy) flavor that’s made even better here with the addition of garlic, fresh rosemary, and red pepper flakes. All that, plus a little cured pork, guarantees excitement in every bite.

  • Recipe

    Quick French Onion Soup

    It normally takes ages to caramelize onions for this classic soup. Starting with sweet onions means they need less time to become, well, sweet. But the real secret to this soup’s deep flavor is infusing the broth with dried porcini. Save the plumped porcini for scrambled eggs or risotto.

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Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

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