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Does the size of a garlic clove really matter in a recipe?

By Aaron Hutcherson
May 06, 2025 5:36 am - What is meant by “cloves of garlic” as a measurement? Most cooks simply rely on experience to know the size of an average clove, using more or less in a recipe to compensate for differing sizes. For those who favor precision, there is an answer.
This crisp and colorful romaine and radicchio salad eats like a meal

By CHRISTOPHER KIMBALL
May 06, 2025 5:29 am - This crisp, colorful salad gets meaty, briny flavor from oil-cured olives and fruity tang from pomegranate molasses. It’s light and fresh, but hearty enough to serve for brunch or a light supper.
Cary’s Breaking Bread teams with Wheeling bakery to sell fresh bread, desserts

By Michelle Meyer
May 05, 2025 2:40 pm - Breaking Bread Catering and Deli in Cary, known for its sandwiches, has partnered with a bakery from Wheeling to sell fresh loaves of bread and desserts.
How bugs and beet juice could play roles in the race to replace artificial dyes in food

By JONEL ALECCIA
Apr 30, 2025 10:40 am - Last week, U.S. health officials announced plans to persuade food companies to voluntarily eliminate petroleum-based artificial dyes by the end of 2026. “Most of our customers have decided that this is finally the time when they’re going to make that switch to a natural color,” said Dave Gebhardt, senior technical director at Sensient Technologies Corp., one of the world’s largest dyemakers. But is the industry ready?
Fresh is best in this easy lemon herb chicken even picky eaters will love

By Karen Nochimowski
Apr 30, 2025 5:55 am - Lemons, olive oil and handfuls of fresh herbs come together to make a simple marinade for those nights when there’s nothing in the fridge but some chicken. Keep this recipe in mind when you are browsing those spring plant sales in the next few weeks.
Gnocchi mac and cheese shows what American cheese can really do

By Anna Luisa Rodriguez
Apr 30, 2025 5:43 am - A lot of people love to hate American cheese. But all cheeses are processed in one way or another, and the ingredients used in American cheese make it ideal for melting and emulsifying, such as in this take on the always-comforting macaroni and cheese with gnocchi instead of pasta.
Celebrate Cinco de Mayo with crisp-fried shrimp tacos

By CHRISTOPHER KIMBALL
Apr 30, 2025 5:34 am - Want to make shrimp tacos affordable? Stuff corn tortillas with a seasoned shrimp filling and then fry them to golden crispness. Top with fresh tomato salsa and avocado slices and you’ve got a dish worthy of Cinco de Mayo.
Is Meghan, Duchess of Sussex’s jam worth the splurge? Tasters weigh in.

By Lisa Ruland
Apr 29, 2025 5:54 am - One year of anticipation, one Netflix show and a brand name change later, Meghan, Duchess of Sussex finally released her new line of As Ever provisions on April 2. It sold out in less than an hour. Here, three professional bakers do a blind taste test to find out where Meghan’s As Ever Raspberry Spread stacks up against other popular brands.
How to use all those takeout chopsticks in your junk drawer

By Becky Krystal
Apr 29, 2025 5:18 am - You can do more with that stash of takeout chopsticks clogging up your junk drawer than just eating with them or tossing them out in frustration. Here are some creative ways to get use out of them before bidding them a fond farewell.
Pork chops in a strawberry port sauce lean into the fruit’s savory side

By Aaron Hutcherson
Apr 29, 2025 4:52 am - A sweet-savory strawberry sauce made with ruby port is the perfect match for seared pork chops. Ginger, black pepper and lemon juice add a touch of spice to balance the fruit and fortified wine. Serve it with simply cooked green vegetables, such as sautéed green beans or steamed asparagus, and crusty bread to mop up the luscious sauce.

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