Articles filed under Recipe
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The best summer salads start with ‘authentic,’ quality olive oilMay 27, 2026 5:40 am - What makes extra-virgin olive oil authentic? Some imported olive oils may never have seen an olive grove. Here are some things to look for to ensure the high price you’re paying for EVOO is worth it.
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Wichita garlic salad is a regional specialty worthy of national attentionMay 27, 2026 5:03 am - The most distinctive dish to come out of Wichita’s mid-century supper clubs, garlic salad is an appetizer or side that eats like a hybrid of coleslaw, party dip and an extra-pungent iceberg wedge. Scooped up with buttery Club crackers, it’s creamy, crunchy and intensely garlicky.
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Turn New York state’s famous chicken spiedie sandwich into a summer saladMay 26, 2026 5:15 am - The chicken spiedie is a classic sandwich from Binghamton, New York, that is piled with cubes of marinated meat. In this salad version, the tangy, Italian-style marinade does double duty as a seasoning for pieces of chicken breast that are then skewered and grilled and as a dressing for the crisp salad the chicken is served over.
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David Tamarkin’s recipe for Greens, Grains and Fried Egg works for any mealMay 26, 2026 4:33 am - Eggs are better with carbs, and they’re particularly good with grains like rice, farro and quinoa, which can soak up a runny yolk. These herby-green grains from David Tamarkin’s cookbook “Cook90” are good for more than just breakfast.
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Always impressive, caramel-drenched flan is easy when you know a few tricksMay 20, 2026 5:47 am - Flan, also known as crème caramel, is an elegant dessert with smooth but firm custard topped with caramel sauce. Despite its impressive presentation, flan is quite simple to make with the right technique.
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5 big salad recipes to anchor your next get-togetherMay 20, 2026 5:31 am - When it comes to American entertaining, salads are often an afterthought. They’re traditionally treated as a light starter or side to accompany a main course and round out a meal. But when they get bulked up with more substantial ingredients, such as meat, beans or bread, salads can easily become a centerpiece-worthy way to feed a crowd.
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What’s the best lime seltzer? 15 top-selling brands rankedMay 20, 2026 5:29 am - Nailing a natural lime taste is apparently tough business. But testers found enough consensus in an epic fizz-a-thon to name a winner — and to help shoppers decide which brands might line up with their own preferences. Here are the waters that bubbled to the top, and those that simply fell flat.
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Quick prep, then slow cook Sam Way’s sticky-glazed pork ribsMay 19, 2026 5:16 pm - This recipe from Sam Way’s cookbook “Sam’s Eats” features slow-cooked pork ribs with a honey-paprika marinade and cucumber slaw. The ribs are marinated overnight, slow-cooked for 2 hours, then finished under the broiler with reduced pan juices for a sticky glaze.
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The canned chickpeas in your pantry belong in these Trinidadian flatbreadsMay 19, 2026 5:08 am - This boldly flavored chickpea curry, served on warm, crisp flatbread to fold and eat taco-style, is inspired by the popular street food Trinidadian doubles. In this shortcut version, canned chickpeas and store-bought bread allow the meal to be on the table in about an hour.
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A spiced nuts and seeds recipe from Linda McCartney’s plant-based ‘Family Kitchen’ cookbookMay 19, 2026 5:03 am - This recipe is excerpted from the cookbook “Linda McCartney’s Family Kitchen.” Linda was ahead of her time on plant-based eating in the ‘80s and ’90s. It is much easier to follow a plant-forward lifestyle today than when she wrote her first cookbooks.