The addition of rye flour gives this quick bread a lovely, complex flavor that complements the sweet pears and bittersweet chocolate. Jen Musty prefers to use European pears like Morettini or Bartlett ...
Byron crafts a fall-inspired plate starring seared venison sirloin, medium-rare and rested for tenderness. It’s served alongside savory pumpkin bread pudding and finished with a pear gastrique that ...
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