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Site last updated: Thursday, March 23, 2017



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Recipes

March 18, 2017
Tips for getting the most flavor — and juice — out of lemons
Fresh lemon — including the juice and the peel — is one of my all-time favorite ingredients, in part because it's just so versatile. It can be the star of the show (as in this recipe) or a brilliant supporting actor (as in so many of my everyday dishes). It's indispensable in fish dishes and pairs beautifully with all sorts of vegetables, raw and cooked.
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March 11, 2017
Lentil salad offers quick weeknight meal
Lentils make a hearty alternative to meat in veggie burgers, soups and salads like this one.
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March 11, 2017
Lamb chops with mint herb sauce is tasty St. Pat's dish
St. Patrick's Day, aka the Feast of St. Patrick, is devoted not only to “the wearing o' the green,” but the eating of the green. Both customs nod to the color of the shamrock, one of the great totems of Ireland, of which Patrick is the patron saint.
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March 4, 2017
Broiling salmon equals dinner in a flash
Salmon never gets old on my menu because it takes to a broad spectrum of flavors and cooking methods.
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March 4, 2017
Hearty Corn Chowder Add zest with poblano, cut calories with broth
Chowders are hearty, chunky soups.
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February 25, 2017
These banana oat muffins make quick breakfast or snack
Like many families, we try to minimize the amount of processed sugar we eat. But, it is lurking everywhere, and we are eating far more processed sugar than our grandparents did. How to combat this trend that seems to have sneaked up on us?
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February 25, 2017
Winter Taco Feast uses delicious shredded beef
Barbacoa beef, or pork or lamb or goat, is by definition slowly cooked meat. The word is Mexican, and originally referred to a cooking method by which parts of an animal were wrapped in leaves, and steamed and smoked simultaneously over fire.
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