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Key tips on how to avoid soggy tabbouleh salad

1/18/19

Tabbouleh is a signature Levantine salad made of bulgur, parsley, tomato and onion steeped in a penetrating mint and lemon dressing.We started by...

Let kid be an artistPancakes are a blank canvas, so bring out your inner artist. You can work your magic at the table with maple syrup, honey...

Toasted grains, broth boost flavor

1/11/19

Couscous is one of the fastest and easiest side dishes to prepare. A staple in Morocco and other North African countries, it is traditionally...

Baby food assists veggie burgers

1/11/19

A homemade veggie burger is a welcome alternative to beef – at least in theory. But too many are either mushy or dry and lack flavor.For a modern...

Boy bovines don’t give birth

12/28/18

‘When is that cow going to give birth?” asked dairyman Bob as he pointed to my black Scottish Highlander. “Uh, probably never,” I replied...

Old stale bread transforms into soup’s croutons

12/18/18

Don’t throw out stale bread. Seriously, don’t. Baguettes, sliced sandwich bread and even loaves of crusty white bread can be recycled into homemade...

Make piping hot fried seafood

12/18/18

Mixed fried seafood – or fritto misto di mare – can be found throughout Italy; however, the most iconic and evocative incarnation hails from...

Cook, glaze a moist ham in the bag

12/18/18

Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. We wanted to guarantee moist meat...

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