Recipes
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PublishedMarch 5, 2023
This salmon salad with mango vinaigrette brings sunshine to the table
Try bright and sunny mango dressing to shake off your winter blues.
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PublishedFebruary 26, 2023
This French onion pasta is internet famous – and lives up to the hype
This dish, popularized on TikTok, turns French onion soup into a one-pot pasta full of onion flavor that captures the essence of the classic soup.
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PublishedFebruary 26, 2023
Simply seared fish gets a briny finish with a caper-olive salsa
Chopped olives and capers come together with fresh herbs to create a big-flavored salsa that would be tasty on just about any white-fleshed fish.
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PublishedFebruary 26, 2023
Jump-start your morning with Caribbean-inspired greens and eggs
Inspired by callaloo, a mix of spinach and Swiss chard enlivens breakfast eggs with color, texture and nutrition.
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PublishedFebruary 25, 2023
Green Plate Special: Salt pork then and now
Much of the difference is in how we use it today, less as the center of a meal than as a way to flavor dishes.
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PublishedFebruary 19, 2023
Queso, the Tex-Mex cheesy dip that begs for just one more scoop
This new and improved recipe for the Tex-Mex dip adds layers of flavor and spice without sacrificing the traditional creamy texture.
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PublishedFebruary 19, 2023
From scourge to sauce? Fish sauce may be the answer to stopping the invasive green crab
Working with scientists, a local chef has developed an Asian fish sauce from the crabs. It's local, pungent and could be one way to reduce the crabs' numbers.
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PublishedFebruary 19, 2023
A West African vermicelli and rice dish stirs up Rice-A-Roni memories
A recipe for vermicelli, rice and spinach from Marie Kacouchia's book 'Vegan Africa' came from her mother but is globally relatable.
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PublishedFebruary 19, 2023
Baklava sticky buns are nutty, flaky and soaked in honey butter
While not crispy like baklava, these honey-cinnamon sticky buns with walnuts have the same flavors as the popular Middle Eastern dessert.
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PublishedFebruary 12, 2023
Step up steak and potatoes with a punchy horseradish cream
Supper comes together in just 30 minutes yet still feels celebratory.
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