Author: SARA MOULTON The Associated Press
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Two easy, tasty recipes to help you get to know kohlrabi
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save You might have noticed an odd-looking vegetable at the farmers market recently. It is shaped like Sputnik, the spherical Russian satellite with spikes coming out of it. It can be green or purple, large or…
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Soft-shell crabs have a narrow window of delicious. Seize it
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save Soft-shell crabs are blue crabs from the East Coast that have shed their hard shells on their way to growing a new shell that’s even harder. Losing that first hard shell takes several days, but…
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Cut summer pies down to size – single serving size, that is
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save Big, family-sized pies tend to get all the summer dessert glory, but when it comes to picnics and backyard barbecues, I favor single-serving hand pies. Sure, it’s a little more work to make a batch…
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Rid the gluten from your pizza with this easy chickpea crust
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save If there’s a more basic and universally loved dish than pizza, I can’t name it. Bread, cheese and tomatoes … perfect! Unless, that is, you’re one of those poor souls who is sensitive to gluten.…
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Why buy when DIY produces healthier, cheaper peanut butter?
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save For many parents, back to school time means back to packing lunch for the kids. And that means it’s time to revisit that old lunchbox mainstay, the peanut butter sandwich. The star ingredient tends to…
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Getting evenly roasted Brussels sprouts is all about space
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save Brussels sprouts are the tiniest member of the cabbage family. And I’ll confess that I used to hate them. In the old days they were not only boiled, but boiled to death, which generated a…
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This Easter, master perfectly creamy scalloped potatoes
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save With Easter on its way, my mind has turned to scalloped potatoes, always a big hit at a holiday feast. And really, what’s not to love? We’re talking about sliced potatoes baked in a cream…
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In the Super Bowl of pizza, this DIY beats takeout any day
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save Why make pizza from scratch for a Super Bowl party when you can have it delivered to your door? Here’s why: Homemade pizza tastes better than anything you can buy and it takes much less…
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Bringing baked Alaska into a healthier, modern era
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save When it comes to ice cream, I generally feel it’s hard to improve on a simple scoop from the carton. But this time my mind has turned to baked Alaska. Baked Alaska once was the…
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Super Bowl food: Eliminating some calories from fatty dip
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save Is there a chip dip in the world that isn’t wonderful? No matter the flavor, at the heart of most dips are tubs of sour cream or melted cheese. Few foods are more satisfying or…