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Woman & Home on MSN4h
How to make Michelin-Star chef Chantelle Nicholson’s vegan mushroom pâté - with smoky tea jelly
For the jelly, bring 250ml water to the boil. Add the tea and steep the liquid for a couple of minutes. Add maple syrup for ...
Finding and harvesting wild grapes is one of the sweetest parts of early fall. Store-bought will never taste the same again.
Tasting Table on MSN18d
Don't Toss That Jam Jar — Here's How To Make A Refreshing Jargarita
Who doesn't love jam and margaritas? Find out tips and tricks for using nearly finished jam jars to mix up all kinds of sweet and sour margarita cocktails.
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