Recipes
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PublishedJanuary 22, 2015
Soft pretzels a tasty treat, with a twist
Easy-to-work dough allows for artistry in design.
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PublishedJanuary 21, 2015
Rid of excess water, tofu is a flavor sponge
When it's pressed, even a devoted carnivore relishes sauteed tofu with vegetables and a chili-orange sauce.
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PublishedJanuary 21, 2015
The Maine Ingredient: Citrus fruits bring all kinds of brightness, just when we need it
Broiled grapefruit, Moroccan chicken and chocolate-orange pound cake are just a few zesty recipes to consider.
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PublishedJanuary 21, 2015
Deviled eggs less trouble when served on toasts
This recipe removes any worries about ruining the cooked whites when peeling the eggs.
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PublishedJanuary 21, 2015
Cookbook review: ‘Live Eat Cook Healthy’
Rachel Khanna sees cooking with thoughtfulness and love as a pathway to joy and health.
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PublishedJanuary 19, 2015
Don’t you dare toss those leftovers: Cookbook has 100 recipes for using extras
'Love Your Leftovers' by Nick Evans starts with a framework of 14 food basics – from roast chicken to rice.
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PublishedJanuary 18, 2015
As invaders gobble wild mussels, new tastes get cultivated
Cultured Maine mussels cooked in an herb broth or oysters should satisfy mollusk fans.
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PublishedJanuary 18, 2015
Give your daily bread delicious uses when it grows old
Easy-to-make bread crumbs add homemade goodness to comfort food and desserts.
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PublishedJanuary 16, 2015
A speedy chicken breast that packs flavorful, crunchy punch
It tastes nothing like the bland, dry chicken you've grown to tolerate.
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PublishedJanuary 16, 2015
To the rescue: The freezer and home-cooked beans
You'll be happy to have them if you've planned in advance and cooked up a pot full.
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