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Onion pizza relies on mustard for tangy zip

 March 28, 2014

On St. Patrick's Day this year, my good friend Richard cooked my lunch, Corned Beef and Cabbage Pizza.
It sounds crazy, I know, but it was delicious. He used a layer of mustard as his sauce, which he topped with sliced waxy potatoes, cabbage, onions...

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Old school sweet-and-sour has never been so good

 February 28, 2014

Editor's note: In the print addition of this blog, several sauce ingredients were omitted. The have been added in bold below:
 
I started my...

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Once you go steel-cut, you'll never go back

 January 30, 2014

I think it was from Martha Stewart that I first heard of steel-cut oats, a new — or more accurately, very old — form of oatmeal.
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Secret of tasty slow-cooker meals is doing the prep

 January 16, 2014

I've always loved the idea of a slow cooker, but the reality often leaves much to be desired. Although I have tried many slow cooker recipes, I usually reject them once I've tasted the result.
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A little roasting, a bit of spice: Tips from a new butternut squash fan

 November 20, 2013

I never was a big fan of butternut squash.
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There's just no dumpling like the apple dumpling

 November 12, 2013

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Start the day in a savory way

 October 25, 2013

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Barigoule: Another delicious way to enjoy Brussels sprouts

 October 9, 2013

The other day, as I began another chapter in my lifelong quest to find new ways to celebrate Brussels sprouts, I stumbled upon something called a barigoule.
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Cracking the cold sesame noodle code

 September 26, 2013

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Some of life’s best meals feature loved ones and a view

 September 11, 2013

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Well-loved cookbook yields warm nostalgia and fabulous ginger cookies

 August 28, 2013

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Ginger lends a spicy, floral note to Thai Crunch Chicken Salad

 August 15, 2013

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When it's too hot to cook, make spring rolls

 July 31, 2013

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Easy, scrumptious strawberry pie is celebration of the season

 July 3, 2013

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Toasting pasta adds nutty dimension to shrimp dish with Spanish pedigree

 June 19, 2013

Toasting ingredients before you add them can make a world of difference in the final dish.
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Cool and wet spring is license to extend the comfort food season

 June 5, 2013

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Buying fish puts cook between rock and hard place

 May 22, 2013

These days, deciding to have fish for dinner feels like deciding to tiptoe through a minefield. No matter where you turn, there's an angry local fisherman protecting his livelihood or a finger-wagging scientist warning that today's...

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Stirring up controversy with a baked risotto with squash and kale

 May 9, 2013

My friend Myrna makes an amazing asparagus risotto. It’s creamy and chewy and cheesy and it tastes as if she stood over a hot stove all day to make it.
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Jill Blanchette shares her discoveries as she explores vegetables, greens and grains on her way toward a plant-based, whole grain life.

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