A versatile marinade for meat and fish, this marinade lends anything a rich nuttiness that you won’t soon forget.
French fines herbes goes something like thyme, rosemary, oregano, and parsley. A taste of Provence, not Simon & Garfunkel.
This pepper glaze recipe is thick like ketchup, sweet and spicy like barbecue sauce, and versatile enough to use on chicken, beef, ribs, anything.
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