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White Bean Dip with Cumin-Chile Oil
MAY 2026, VOLUME 2, ISSUE V White Bean Dip with Cumin-Chile Oil INGREDIENTS 2 to 3 garlic cloves, grated or finely minced Finely grated
Thai Swordfish Kabobs
APRIL 2026, VOLUME 2, ISSUE IV Thai Swordfish Kabobs INGREDIENTS 1 pound swordfish, skin removed and discarded, fish cut into 1 ½ inch cubes
Irish Tacos
MARCH 2026, VOLUME 2 ISSUE III Irish Tacos INGREDIENTS 2 to 2 ½ pounds corned beef (see recipe) 1 small head of green cabbage,
Steak Diane
FEBRUARY 2026, VOLUME 2 ISSUE II Steak Diane INGREDIENTS 1 tablespoon unsalted butter 1/2 tablespoon extra-virgin olive oil 4 (3-ounce) beef tenderloin medallions,
Cowboy Soup
JANUARY 2026, VOLUME 2 ISSUE I Cowboy Soup INGREDIENTS 2 pounds ground beef 2 medium onions, chopped 2 garlic cloves, minced 4 cups
Scallops with Zesty Lime Cilantro Sauce
DECEMBER 2025, VOLUME 1, ISSUE LXXVIX Scallops with Zesty Lime Cilantro Sauce INGREDIENTS 1 lb sea scallops (dry-packed) 2 tbsp olive oil 1 tbsp