Food
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Start now if you're making corned beef at home -- It's got to brine for 6 days!
Mar 7, 2019 5:26 PM - It takes 6 to 10 days to brine a brisket for the traditional corned beef and cabbage dinner for celebrating St. Patrick's Day. Time to start now. -
I sing a song of celery, now in your crisper drawer
Mar 7, 2019 6:45 AM - Celery, often the last picked on a vegetable platter, doesn't have to be forgotten and here's why it shouldn't be. -
Fear not rose lovers, 2018's wines set to arrive soon
Mar 7, 2019 6:43 AM - Fear not rose lovers, 2018's wines set to arrive soon
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How to make the best caramel sauce? Give it a bitter edge.
Mar 7, 2019 6:39 AM - Beyond the luscious factor, a brilliant aspect of caramel is its simplicity. Anyone can make it anywhere, because for the most basic sauce, all you need is sugar, heat and a final liquid. -
This is how you make a meatloaf that's lean and hearty -- not to mention tasty
Mar 6, 2019 10:34 AM - Lean mean meatloaf can be part of a comfort-food repertoire and healthy, too. -
Frozen puff pastry is the key to this quick cheese and onion tart
Mar 5, 2019 6:00 AM - Layers of frozen puff pastry crisp up high in the oven producing a fabulous, super easy onion tart. -
Indulge in Mardi Gras revelry at suburban restaurants
Mar 1, 2019 11:59 AM - While many of you may be wishing you could escape the cold and head to warm New Orleans for Mardi Gras revelry, there are ways you can celebrate in the suburbs with Fat Tuesday specials. -
Savory pancakes satisfy, especially when they're packed with corn and black beans
Feb 27, 2019 6:26 AM - Pancakes for dinner has been done, but fill them with a savory filling, and it's a whole new ballgame. -
Oxymoron or genius? Healthy fried chicken coated in pork rinds
Feb 27, 2019 6:24 AM - Don does the impossible, finds healthy pork rinds then uses them to coat fried chicken. The chicken is oven-fried, but it looks like the real deal.
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Learning to cook was key to spreading wings of this once-picky eater
Feb 27, 2019 6:12 AM - Cook of the Week Jack Sigan, from Hawthorn Woods, confesses he was a picky eater growing up. That may have been one of the reasons his father (who did all the family's cooking) had him helping in the kitchen at an early age.
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