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Quiche prepared in the Pleasanton, California kitchen of Jennie K. has an extra-special twist. “Before filling the shell, I lightly brush the inside with a honey mustard,” she says. “It makes each slice sweet and spicy—especially in a ham, Swiss cheese and spinach quiche.”
In her Didsbury, Alberta kitchen, Sherry T. fills a tea ball with pickling spice and hangs it in…
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A sprinkling of aniseed is the key to mouth-watering rhubarb pie and sauce at the home of…
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