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TLP Staff Picks: Best of 2016

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TLP Staff Picks: Best of 2016
TLP's burrata recipe, featured in our March 2016 issue, was a favorite among staff members.

A few hundred recipes graced the pages of the Local Palate in 2016. These were some of our favorites.


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TLP’s Broccoli Soup
“A cinch to make and super tasty.” —Peggy Loftus, Editor in Chief

 

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Leftover Turkey Pot Pie with Roasted Vegetables and Granny’s Biscuit Topping
“Christina Balzebre, a pastry chef from New Orleans, created this amazing pie spread for us for our Thanksgiving issue. I love this pie in particular because she changed up the sizes of the veggies she used and made these teeny, delectable biscuits to top everything off. Yum!” —Jessie Hazard, Associate Editor

 

Thanksgiving Table

Dry-Brined and Herb-Roasted Turkey
“I was in charge of cooking the turkey for Thanksgiving and our guests thought it turned out great.” —Adam Burkholder, Sales Executive

 

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Mexican Hot Chocolate Cookies
“These cookies were a hit. Just the right amount of sweetness with a little spicy kick.” —Laura Staiano, Associate Art Director

 

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Peaches in Prosciutto Over Lemony Ricotta Salad
“I love the combination of peaches and prosciutto. A friend of mine made it for dinner the same week I accepted a job at the Local Palate—a total coincidence.” —Laura Mueller, Digital Marketing Manager

 

Pickled Watermelon Rinds from August 2016

TLP’s Watermelon Rind Pickles
“I love pickles of all kinds, and these were a refreshing, modern take on the classic pickled watermelon rind, which is usually cloyingly sweet.” —Emily Storrow, Assistant Editor

 

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TLP’s Buratta
“I’d never thought of making homemade cheese before, but this turned out wonderfully delicious.” —Cara Musciano, Director of Operations

 

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Gnocchi with Wild Mushrooms and Brown Butter Parmesan Sauce

“I’ve always wanted to make homemade pasta, so I attempted the gnocchi from Butchertown. The gnocchi was easy. Finding maitake mushrooms not so much.” —Charles BlaydesSocial Media Marketing Manager