Recipes
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PublishedJune 18, 2023
You’ll love this one-bowl vanilla riff on the beloved Texas sheet cake
This single-bowl cake bakes in less than 20 minutes and is topped, while still warm, with a simple glaze.
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PublishedJune 11, 2023
A vegetable-packed pasta satisfies a teen – and the rest of the family
With two parents and a teenager with different dietary needs and schedules, we needed something to please and nourish everybody. Enter pasta with vegetables.
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PublishedJune 11, 2023
Pea salad with pecorino is a no-cook side that can be made ahead
Sweet, just-picked peas, slivered onions and shards of pecorino Romano make for a terrific cookout or picnic side dish.
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PublishedJune 11, 2023
Christine’s Library of Kitchen Things is now open
Like to borrow a blow torch or a blender? Sharing tools is part of sustainable living.
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PublishedJune 11, 2023
Yes, you can cook crispy, golden chicken thighs without a drop of oil
What you need: skin-on, bone-in chicken thighs, salt and pepper, and a nonstick skillet. And get ready for a delicious surprise.
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PublishedJune 4, 2023
These green goddess grain bowls are a vegan, customizable template worth repeating
Grain bowls can be made from pre-prepped elements – or you can make this recipe from scratch.
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PublishedJune 4, 2023
Beets and berries mingle with goat cheese in this spring salad
The beets are used as both a component in the salad and a dye, turning the dressing a brilliant hue.
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PublishedJune 4, 2023
The flavor of Sichuan peppercorns has no substitute
Australian chef Sarah Tiong shares her love for Sichuan peppercorns, and her mom, in an orange chicken recipe.
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PublishedJune 4, 2023
Satisfy your craving for crunch with these salad toppers
Look to your bread drawer, cereal box and fridge for all sorts foodstuffs that can be crumbled or crisped up.
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PublishedMay 28, 2023
A new Iranian cookbook puts the spotlight on yogurt and whey
Yogurt maker Homa Dashtaki of the White Moustache in Brooklyn took nine years to write her cookbook "Yogurt & Whey," an ode to her Iranian heritage.
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