Recipes
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PublishedOctober 31, 2018
This holiday season, why not make a pumpkin jelly roll cake?
Bring on the yule log.
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PublishedOctober 31, 2018
Brussels sprouts nicely spicy with kimchi dressing
If you like a great Caesar salad or a spicy ramen soup, give this dish a chance.
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PublishedOctober 31, 2018
‘Everyday Seafood’ offers imaginative recipes with delicious results
The new cookbook by British chef Nathan Outlaw also stresses the importance of sustainably harvested seafood.
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PublishedOctober 31, 2018
A meaty bistro classic tart that is as refined as it is rich
Use yellow or white onions; sweet onions will make the tart too sweet.
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PublishedOctober 28, 2018
Pâté – ‘a delicious requirement for sustainable meat consumption’
Granted, not everybody likes liver, but here's an easy way to prepare it for those who savor a schmear on good bread.
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PublishedOctober 24, 2018
The key to a tastier butternut squash soup
Starting with seeds and fiber in the cooking liquid brings a fuller flavor.
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PublishedOctober 24, 2018
Nutty candy brings back sweet times
Try a homemade (and better) version of an old favorite.
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PublishedOctober 24, 2018
In ‘Pure Simple Cooking,’ the ideas are grand and the photos alluring
But for some of the recipes, the devil is in the details.
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PublishedOctober 24, 2018
Real Texas chili is big on meat, but there’s no room for legumes
Tender beef swimming in a pepper-spiced tomato sauce is what true fans desire.
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PublishedOctober 21, 2018
Recipe: Sausage-stuffed Onions
This recipe serves four.
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