Green Plate Special
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PublishedNovember 22, 2020
The best bird for Thanksgiving 2020? We’ve got 2 words for you: Spatchcock and dry-brined
These techniques save time and oven energy.
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PublishedNovember 15, 2020
Green Plate Special: Turkey soup gets an elegant upgrade
Take a page from the French approach to potage.
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PublishedNovember 8, 2020
One bag of sugar (granulated) is all you need
With it, you can make your own brown, caster, confectioners' and other sugars, and eliminate unnecessary packaging.
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PublishedNovember 1, 2020
Green Plate Special: Have an excess of root vegetables? Don’t fret, make fritters
They can take on the flavors of the world and make for a meal, side or sandwich filling.
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PublishedOctober 25, 2020
Tired of the same old, same old when it comes to winter squash?
Try these two neat Sunday prep tricks and the possibilities multiply.
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PublishedOctober 18, 2020
The perfect hot sauce for everything and everyone
And it takes just a few minutes' work to make it yourself.
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PublishedOctober 11, 2020
Green Plate Special: Report from a beekeeper’s first summer
Lessons learned: heed bee warnings or get stung, and drought is tough on bees.
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PublishedOctober 4, 2020
Don’t bray at the bay leaves. In case you’ve wondered, they make a difference in your cooking
And you can grow the plant yourself for a ready supply of fresh leaves.
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PublishedSeptember 27, 2020
Yes, there is a correct way to cut the cheese
Plus, a recipe for crackers that are not Cheez-Its, but are just as addictive.
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PublishedSeptember 20, 2020
Use every part – including the feet
Keep your squeamishness in check and add silky-textured chicken feet broth to your repertoire. If you eat the meat, you can eat the feet.
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