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Miso Hummus Snickerdoodles
The soup is great on its own, but it’s extra tasty with scoops of pesto that I made out of the carrot tops. I’ve made carrot top pesto before, but this is the first time making it with only…
Bleecker Street in Manhattan’s Greenwich Village almost any day of the week around lunchtime
Cook everything in your skillet along with herbs and spices. Because it’s fall, I like to use rosemary or sage. Top it all with eggs, pour some coffee, and go get cozy on the sofa.
Dependent…
Cheddar Cheese Cauliflower Tots
It’s spiced with ginger, curry & cardamom and brightened with generous squeezes of lime. It’s great the first day, the second day, and… well… it didn’t last any longer than that in our…
Not an anchovy lover? We insist you try cooking with anchovy paste before making your final…
Hip, hip hooray – it’s National Lobster Day! Most Mainers know a thing or two about lobster – from how to catch and cook a lobster to the difference between a Maine and a Connecticut…
Most people know it as a key ingredient in hummus, but the possibilities are nearly limitless
This is a big day, friends. No, I don’t have any new book or baby announcements on the agenda – but today is the first day in four years that this vegetarian food blog has a lentil recipe! I…
The Comfort Food Diaries: A Stir Fry Like No Other
Drain the soaked beans and put them in a large pot. Cover the beans with the reserved tomato juice and enough water to submerge them. Add the ham hocks and the spice bag. Bring to a simmer…
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The Food Lab: Follow the Rules for the Best All-American Beef Stew
We've been stewing up a storm on Serious Eats recently, and we're not stopping any time soon. This time: All-American beef stew.
Sounds great, but what exactly is it? American beef stew…
Sunday Brunch: Cheesy French Toast Recipe
It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a…
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The Design Destinations You Need to Visit in Japan
The soup is great on its own, but it’s extra tasty with scoops of pesto that I made out of the carrot tops. I’ve made carrot top pesto before, but this is the first time making it with only…
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No-Cook Blender Tomato Soup in Just 5 Minutes
The soup is great on its own, but it’s extra tasty with scoops of pesto that I made out of the carrot tops. I’ve made carrot top pesto before, but this is the first time making it with only…
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Beat The Winter Chill: 7 Comforting Soups And Stews
Have you seen the prices that restaurants are charging for bowls of steel-cut oats these days? Six dollars! Eight dollars! Twelve dollars in New York! My goodness. Apparently steel-cut oats…
Dal 4 al 7 marzo ritorna a Napoli Leguminosa
Dal 4 al 6 marzo 2016 si terrà a Napoli la seconda edizione di Leguminosa, evento internazionale di Slow Food dedicato ai legumi, patrimonio di straordinaria importanza per…
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The Secret To Making The Best Bowl Of Oatmeal Ever
Other potential titles for this post included, “Three of my favorite things” or “Recipes I’ve Been Meaning to Tell You About”. I’ve been feeling under the weather for the past week, but now…
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Siblings Are Opening The First Vegan Butcher Shop In The U.S.
Below, you’ll find my go-to steel-cut oat cooking method, which I learned from the geniuses at America’s Test Kitchen. The only hard part is deciding what to mix in and how to top your…
Chicken Sandwiches Getting Burger- Style Extravagance
Nutritionally speaking, they are pretty much the exact same and share all of the health benefits of oats, so don’t split hairs there. Oats lower bad cholesterol, help stabilize blood sugar…
A Napoli c’è Mosto, per chi ama Birra e Distillati
Fabrizio Ferretti, Noemi Criscuolo, Francesco Di Rocco sono ragazzi che hanno aperto a pochi passi da Piazza dei Martiri un vero e proprio tempio della birra. Nove birre alla spina…
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Toasted Oatmeal with Strawberry Chia Jam
Each component is delightful on its own, but they just so happen to combine marvelously well in one breakfast bowl. Nutty, fruity, creamy—yes, more, please.
Ingredients:
1 pound dried…
Asprinio, il vino casertano raccolto dagli “equilibristi”
L’Asprinio è un vino dalle origini “poco chiare”. Parente del Pinot per alcuni; origine Etrusca vista l’abitudine di legarlo in simbiosi agli alberi di pioppo e olmo per altri; affinità…
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Charred Salsa Verde: The One Salsa to Rule Them All
This summer is just flying by! It’s been a super-hot one so far, but now it’s starting to cool down, which I’m a little relieved about because my bread making experiments have been put on…