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These jammy white chocolate blondies have a surprise ingredient that takes them over the top |

Salon - Grant Melton

I enjoyed that pasta so much, I’ve since experimented with pink peppercorn in just about everything. I’ve used it in place of capers in a rosé piccata. I’ve mixed it with honey and drizzled it over baked feta. One time I was so desperate for a pinch that I sorted through a jar of tri-peppercorn …

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