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Key tips on how to avoid soggy tabbouleh salad


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


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


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


‘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


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


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


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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