Articles filed under Recipe
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For authenticity, look to the wines of GeorgiaJun 03, 2026 6:15 am - For those looking for authenticity in their wine drinking, there’s not much more authentic than the wines of Georgia and its Caucasus Mountains, the birthplace of wine production.
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Three foods you can make in 5 minutes that taste better than stuff in the storeJun 02, 2026 6:45 am - I decided to find out what I could stop buying. I set three nonnegotiable rules: Everything had to taste better than store-bought, cost me nothing extra and take five minutes or less (once I’d dialed in my process). Too good to be true? It turns out, I had too many to fit in this column. I picked three favorites that gave me the “why did I ever buy this” moment I sought.
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Limoncello, coconut oil and tequila combine for a margarita with tropical notesJun 02, 2026 6:30 am - Food writer J.M. Hirsch has a refreshing twist on the classic margarita in his book “Freezer Door Cocktails.” This version was inspired by a cocktail at Bitter and Twisted in Phoenix.
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Umami is hiding in plain sight in your kitchen. Use it in this quiche.Jun 02, 2026 6:00 am - This quiche brims with savory, earthy flavors thanks to a filling of leafy greens, aromatics, Gruyère cheese and optional Canadian bacon in a nutty, whole-grain oat crust. It’s not only better for you than most quiche recipes, but it’s also easier to make because there is no need to roll out the crust.
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Oreo creates Korean pancake flavor inspired by K-pop group BTSJun 01, 2026 9:22 am - Oreo is teaming up with K-pop supergroup BTS for a bit of marketing dynamite that capitalizes on consumers’ growing interest in global flavors. Mondelez, Oreo’s parent company, recently announced that BTS-themed Oreos are on sale online now and will go on sale June 8 in stores.
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How sour ingredients unlock a world of flavor in home cookingMay 27, 2026 5:45 am - Sourness is more than one of the five basic tastes — it’s a method for seasoning. Fermented and pickled ingredients are naturally salty and layered with complex flavors that can brighten and balance dishes. Once you start thinking about all the uses for sour ingredients, they can start to transform your everyday cooking.
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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.