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Recipes
For a holiday gift with a personal touch, mix up some homemade granola
As the holidays approach, there’s nothing like a homemade gift to eat and share. AP food writer Katie Workman says granola always fits the bill.
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Effortlessly gorgeous and easy to ship, drop cookies are what to bake for Christmas
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Pitch the boxed broth! Indian-spiced tomato soup doesn’t need it
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For a different take on latkes, try these ginger sweet potato pancakes with orange zest
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Butter and lemon juice enrich Spanish steak sandwiches
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Smoky and spicy, this Mexican pantry soup takes under 30 minutes
A three-course lunch at Mexico’s many mom-and-pop eateries can cost just a few bucks but taste like a million.
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Turkey rules the table. But an AP-NORC poll finds disagreement over other Thanksgiving classics
Americans mostly agree on the deliciousness of pumpkin pie. And turkey rules. But we’re split over the eternal turkey question of dark meat versus white meat.
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Spike your Thanksgiving sweet potatoes with Korean flavors
Each November in South Korea, the streets fill with toasty aromas of roasted sweet potato from food vendors.
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Kitchens are where holiday memories are made. Create one that serves up joy
There’s one room in the home where a lot of holiday memories are made — the kitchen. For years, peak kitchen design has favored serious, sleek, state-of-the-art.
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One feast to please them all: How to satisfy meat eaters, vegetarians and vegans at Thanksgiving
Many a Thanksgiving gathering these days will include meat eaters, vegetarians and vegans around the same table.
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For a flavorful Thanksgiving side, try Brussels sprouts sauteed with bacon and mustard vinaigrette
Brussels sprouts are often cooked as a side dish, especially as part of a holiday meal like Thanksgiving.
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Need some fall comfort foods? Flavorful twists on 2 classics, apples and bread
The smells of warm apple pie or fresh baked bread are one of the pleasures of fall. Especially in today’s anxiety-provoking world, there’s a welcoming spot at home for cozy comfort foods.
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Handfuls of fresh herbs enliven Sardinia’s fregola-studded soup
The Sardinian soup s’erbuzzu is brothy and bold, but it’s still fresh and light thanks to handfuls of fresh herbs. More than a dozen, actually.
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From Uzbekistan, a cuminy rice pilaf comes studded with sweet pops of flavor
The streets of Tashkent, Uzbekistan, are lined with paddle-wielding chefs called oshpaz tending to enormous cauldron-like pans.
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Not all Halloween treats come in wrappers. Some come in a pumpkin
For many people, the runup to Halloween is cause for elation. Part of that is carving pumpkins. It’s messy work but there’s a built-in reward if you save and roast the seeds.
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Rectangular pies inspire this weeknight salami-mozzarella pizza
To make pizza on a weeknight, try store-bought dough. The cooks at Christopher Kimball’s Milk Street simplify the prep even further.
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How to grow your cup of coffee, indoors
It takes the proper care and a heap of patience. But you can grow coffee inside, at home. Probably only enough for a cup or two.
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Natasha Kravchuk from ‘Natasha’s Kitchen’ shares her recipe for her mom’s fluffy pancakes
Natasha Kravchuk, from the popular blog “Natasha’s Kitchen,” makes her mother’s Ukrainian pancakes every Sunday. And every Sunday they are gobbled up.
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Natasha from ‘Natasha’s Kitchen’ makes waves in the food world with a simple approach to dishes
It started with a simple salad. Natasha Kravchuk began building a cooking mini-empire by combining cucumber, tomato and avocado.
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Punchy aromatics brighten the saucy chicken braise of Nigerian red stew
When cooks in Nigeria want long-cooked flavor in minutes, they turn to obe ata (OH-bay AH-ta). The tomato and red pepper sauce is similar to a Spanish or Italian sofrito in that it’s often made in big batches and then used as the flavor base for a host of dishes.
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The ancient ways of natural wine are finding new fans
Natural wine is gaining a following in the U.S. even as overall wine sales drop. Natural wine has no definition, but it’s usually made with organic grapes and fermented naturally, with no additives.
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Chef and TV personality Michael Chiarello dies at 61 after being treated for allergic reaction
Michael Chiarello, a chef known for his Italian-inspired Californian restaurants who won an Emmy Award for best host for “Easy Entertaining With Michael Chiarello” has died.
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Take Greek souvlaki off the rotating spit for weeknight cooking
Souvlaki translates from the Greek as “skewer,” but a rotating spit and open fire aren’t necessary to achieve satisfying results.
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Kale, crispy bacon upgrades grilled cheese to an adult level
Satisfying, tasty and quick, a grilled cheese is a weeknight staple for a reason. But the cooks at Christopher Kimball’s Milk Street use a couple tricks to spruce it up from an after-school kids’ treat into a meal an adult would love.
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Carbonara burgers and a ‘Spritz Bar’ truck highlight the Ryder Cup food court menu in Italy
The Ryder Cup’s food scene is decidedly local at the Marco Simone club outside Rome. There’s an “APECESARE” food truck named after Julius Caesar selling “Street Food Romano” where the menu highlight is a carbonara burger with Damini beef, carbonara sauce, guanciale, Soncino lettuce, pepper and caram
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JJ Johnson’s recipe for Collard Greens and Rice Soup
Chef JJ Johnson created a soup of collard greens and rice so that he could incorporate some of the most basic ingredients he loves in one pot.
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Chef JJ Johnson’s new cookbook celebrates rice, the humble grain that feeds the world
Chef JJ Johnson uses rice at home in many different ways — making crepes with his kids, using leftover rice for his wife’s lunch salad and frying it for dinner multiple ways.
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Lemony olive oil sauce enriches Greek beef and rice meatballs
Greek avgolemono (ahv-guh-LEM-uh-no) is a creamy but tart mix of lemon and whipped eggs used to thicken sauces and soups.
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Fall, football and tailgating mean it’s time for an overstuffed sandwich on a roll
Whatever mixed emotions you have about summer ending, if you’re a football fan, this may be the most wonderful time of the year.
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Bagels and lox. Kugel. Babka. To break the Yom Kippur fast, think made-ahead food, and lots of it
The Jewish holiday of Yom Kippur, which begins this year on Sunday night, is a solemn day of fasting and atonement. But when it’s over, fast turns to feast.
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Sausage and sun-dried tomato risotto doesn’t require all that extra stirring
It turns out we’ve all been cooking risotto the wrong way. On a trip to Milan, the cooks at Christopher Kimball’s Milk Street learned a lightning-fast risotto that does not require constant vigilance and uninterrupted stirring.
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Next time you invite friends over to play Catan, why not feed them Chicken Under a Brick?
Everyone knows that one Brick and one Lumber make a road in the game Catan. But what about two bricks and four chicken thighs?
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Get a taste of the world of Catan with a cookbook inspired by the hit board game
You can work up quite an appetite sitting around a table plotting world domination. Luckily, a new cookbook lets Catan fans savor the board game even more while out-trading opponents.
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Eggplant-stuffed pita sandwiches show the power of a quick pickle
One of the characteristics of great cooking is contrast — pairing tangy and sweet flavors, for example. Or creamy and crispy textures.
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For juicier Turkish grilled chicken skewers, think strips not chunks
Perfectly grilled chicken skewers are tender and smoky, but they just as easily can turn out tough and overcooked.
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