Packages of fresh cranberries in markets this time of year mean it’s time to make a key ingredient for this seasonal cocktail: the Cranberry Rose.
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A razor-sharp knife is every cook’s BFF. Here’s how to sharpen dull knives and keep those blades sharp, plus bonus tips about the best cutting board, ever.
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Autumn is cookbook season, when publishers release their premier titles ahead of the holiday gift-giving season. Here are my top six picks.
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Ghee — Indian-style clarified butter — is the latest old-is-new food trend. Sure you can buy it, but ghee is easy and fun to make at home. Here’s how.
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A bumper crop of summer squash inspired this zucchini bread with tahini, caradmom, almonds and golden raisins.
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The cooking that makes me happiest happens when I step away from a recipe and improvise with whatever’s on hand, like with this summery pasta.
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Don’t toss that wilted lettuce! Use it to make a stellar condiment. You know something’s up when you return home from a few days out of town happy to see a…
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Borscht: A Russian soup that always satisfies Quick, name a Russian dish. Bet borscht is the first thing that comes to mind. It’s practically a national dish in Russia, Ukraine…
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This tasty salad was the result of desperation, preparedness and luck — all helpful elements for fast meals on the fly. You know that advice you always hear to…
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When dark chocolate meets ancho chile, it’s a happy taste match. This recipe started with a tub of leftover sour cream in the fridge and a yen for something with…
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