Food
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Soupalooza: Know your curry before adding to creamy cauliflowerFeb 25, 2015 5:00 am - It seemed right up my alley — an easy, carefree recipe with a little bit of kick. The instructions for Curried Cauliflower Soup called for cauliflower, garlic and onion...
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Whole Grilled BranzinoFeb 25, 2015 5:00 am - 1 whole branzino (1½-2 pounds), gutted and scaled (see note) 2 ounces high quality extra-virgin olive oil, Greek or Spanish preferred 1 teaspoon kosher salt 1 small bunc...
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Wasabi & Sesame Broiled Salmon with Quinoa, Roasted Red Peppers and Bok ChoyFeb 25, 2015 5:00 am - 1 cup white wine ¼ cup soy sauce 2 teaspoons sugar 2 tablespoons vegetable oil 2 tablespoons fresh garlic, minced 2 tablespoons fresh ginger, grated 1 teaspoon wasabi pa...
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Stir it up: Toasted cheese warms up cold winter nightsFeb 25, 2015 5:00 am - If you were stranded on a desert isle, what is the food you would most dream about? Chocolate? Ice cream? A slab of beef, grilled rare? For Ben Gunne, the fictional char...
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Stir it up: Toasted cheese warms up cold winter nightsFeb 25, 2015 5:00 am - 1 large egg ½ cup half-and-half 1 tablespoon pure vanilla extract 4 slices favorite local bread, thinly sliced 2 tablespoons butter, divided ½ Granny Smith apple, cored ...
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Improved farming practices mean healthier fish, healthier environmentFeb 24, 2015 10:00 pm - The phrase farm-to-table usually conjures images of field-grown arugula tossed into a summer salad, fresh-picked strawberries turned into jam and maybe even backyard chi...
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Irish Stout StewFeb 24, 2015 5:00 am - 2 teaspoons peanut oil 2 pounds lean lamb or beef stew meat, chopped in 2-inch cubes 1½ teaspoons salt (or to taste) ½ teaspoon black pepper 1 teaspoon thyme 2 tablespoo...
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Cook of the Week: Geneva mom thrives in the heat of competitionFeb 24, 2015 5:00 am - Imagine this: 50 kitchens set up back to back in the Las Vegas heat, all swarming with apron-clad cooks scurrying, as if in fast-forward, from their pots to the presenta...
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Lobster Mac and CheeseFeb 24, 2015 5:00 am - 5½ tablespoons butter, divided 4 tablespoons flour 2 cups half-and-half 2 cups whole milk 7 ounces grated Parmigiano-Reggiano, divided 3 ounces grated gruyere cheese 1½ ...
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Lean and lovin' it: Low-carb almond flour puts pizza back on the menuFeb 24, 2015 5:00 am - I love pizza. How long has this affair been going on? As near as I can recollect, it began with pizza from Evanston's The Spot back in the early 1960s. Mom was a teacher...