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"Meat Church BBQ, led by pitmaster Matt Pittman, is your ultimate destination for BBQ tips, smoking techniques, and mouthwatering recipes. Learn how to master brisket, ribs, chicken, pork, and more ...

Meatloaf is one of those retro dishes that seems to have been left in the past. I haven’t seen it on many restaurant menus nor have I been bombarded with recipe videos for it on my social media ...

The recipe specifies 81 percent lean ground chuck. "It's very important that it's not too dry," notes Garten. This cut strikes the perfect balance between flavor and fat, keeping the meatloaf ...

The first step is to cook them in olive oil until translucent, so they all but melt into the meatloaf and add incredible flavor. For those squeamish about handling raw ground chuck, this recipe ...

In a bowl, combine the Dijon, paprikas and chicken and marinate for at least 30 minutes. In a large sauté pan, heat the olive oil over medium heat and add the onions, cooking until softened. Add ...

TV host and restaurateur Chuck Hughes. Jump to the recipes: savoury breakfast bread pudding, cauliflower salad with lemon and black pepper dressing, and lamb ragu with conchiglioni. Chuck Hughes ...

Elevate broiled salmon by brushing it with a smoked paprika marinade, then topping it with a green olive vinaigrette. Smoked paprika, also called pimenton in Spanish, adds an intense flavor and ...

The average tip is now 19.3%. Trampolines, a retooled pizza recipe, and the elimination of animatronics have been some of the biggest changes made under Chuck E. Cheese CEO Dave McKillips.

Cover the cakes with a clean tea towel and leave to cool before slicing. This drizzle cake recipe will freeze exceptionally well once cooked and cooled. Wrap well and freeze for up to six weeks.

A stone cold classic – follow Anna's simple, speedy crêpe recipe and fill with herby yoghurt and smoked salmon for a decadent and nutritious brunch. To make the crêpes, mix the flour and eggs ...

Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill. Drizzle over a little olive oil, season with pepper and serve.