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  • Ingredient

    Russet Potatoes

    Russets are long and large with a thick, rough, skin. A high-starch potato, with a flesh that's snowy white and very dry, they are the quintessential baking potato. They also…

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    Eggplant

    Though it is treated like a vegetable, eggplant (a member of the nightshade family along with tomatoes and potatoes) is actually a giant berry.

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    Thyme

    Native to southern Europe and the Mediterranean area, Thymus vulgaris is a perennial shrub belonging to the Labiatae, or mint, family.

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    Lemons

    A bright yellow citrus fruit, tart lemons brighten both sweet treats and savory dishes.

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    Red Potatoes

    Red-skinned potatoes (as well as round whites) are considered "waxy;" slice into one, the flesh looks translucent and firm. Though not all red potatoes are "new" (they can only be…

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    Crabmeat

    Already-picked, fresh crabmeat is a convenient option when you don't have the time or inclination to cook and pick whole crabs.

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    Mayonnaise

    Mayonnaise is a thick, creamy white condiment made by emulsifying oil, egg yolks, and some form of acid—usually vinegar or lemon juice.

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    Dijon Mustard

    Originally from Dijon, France, Dijon mustard is a condiment made from mustard seeds, white wine, grape must, and seasonings.

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    Old Bay Seasoning

    Old Bay seasoning is spice mix traditionally used to flavor seafood, particularly crabs and shrimp

  • Ingredient

    Breadcrumbs

    Breadcrumbs are an amazingly versatile ingredient. They can thicken, add bulk, and bind or they can serve as a crunchy coating or topping.

  • Ingredient

    Flat-leaf Parsley

    One of two common varieties of parsley (the other is curly).

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