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Chutneys and compotes

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Finishing sauces

The Molesini Connection

Chutneys and compotes

Dips, sauces, and salsas

Salad dressings

Finishing sauces

The Molesini Connection

Folder: Recipes

Chutneys and compotes

Dips, sauces, and salsas

Salad dressings

Finishing sauces

The Molesini Connection

Grilled Chicken with Arugula Salad

Salads, Meats Sally Uhlmann 2/27/26 Salads, Meats Sally Uhlmann 2/27/26

Grilled Chicken with Arugula Salad

Tender, juicy grilled chicken meets a vibrant, peppery arugula salad in a fresh, satisfying dish.

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Bound to become one of your go-to recipes, this showstopping Cheesy Pull-Apart Bread looks complex but is surprisingly simple to make. The secret lies in the technique. A whole, unsliced round loaf is transformed into a stunning flower of pull-apart

I cook my flatbread on the back side of a slightly rounded, 12-inch-diameter pan with wooden handles, placed directly over a gas burner on the stove. The handles lift the pan above the flame and add stability.
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I use that pan only for flatbread bec

Two of my absolutely favorite humans in one of my favorite places on earth. Glorious and delicious life can be.

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✨I’m Sally Uhlmann. ✨ My passion for cooking inspired me to publish a memoir-style cookbook, “Just Cook with Sally.”

The asparagus frittata is a celebration of simplicity and elegance, bringing together the delicate, earthy flavor of fresh asparagus with perfectly cooked, rich, creamy eggs. Rooted in Italian culinary tradition, this dish transforms humble ingredien

These just might be my favorite muffins, and once you taste them, I think you’ll understand why. There’s something magical about tart cranberries nestled in a tender, oat-studded batter that strikes the perfect balance between wholesome a

You will feel when the bread dough is properly kneaded, so trust your hands!

And you will know when the salad is tossed just right. Most kitchen utensils can’t match hands — think of them as human tongs when it comes to plating to achie

Community and food. Laughter and conversation. Cooking together and feasting—nothing beats that! Indian food took center stage at our dinner in Vero as Andrea Moattar and Cynthia Hovda perfected making the naan, Indian flatbread. Ann Cory, Cynt

There’s something deeply satisfying about a dish that transforms simple ingredients into something extraordinary with a bit of time. These wine-braised short ribs are precisely that—a study in how gentle heat and good wine can turn modest

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