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DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter

DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter

| April 16, 2014 | 0 Comments

Think you’ve outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.

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Think You Know How To Cook Eggs? Chances Are You’re Doing It Wrong

Think You Know How To Cook Eggs? Chances Are You’re Doing It Wrong

| April 11, 2014 | 0 Comments

Food writer Michael Ruhlman has a new cookbook that’s an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.

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‘Test Kitchen’: Have Your (Gluten-Free) Cake, And Love Eating It Too

‘Test Kitchen’: Have Your (Gluten-Free) Cake, And Love Eating It Too

| March 20, 2014 | 0 Comments

America’s Test Kitchen knows how to make gluten-free food taste just as good as the regular stuff. They tell Fresh Air about the best packaged pasta, and the secrets of gluten-free baking.

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Celebrate the Jewish Holiday Purim with Gluten-Free Hamantaschen

Celebrate the Jewish Holiday Purim with Gluten-Free Hamantaschen

This Saturday is Purim, a lively festival often dubbed the Jewish Mardi Gras. Stephanie Rosenbaum shares a tasty recipe for Gluten-Free Hamantaschen, the traditional triangle-shaped cookies that symbolizes the holiday.

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Advice for Eating Well on a Tight Budget, From a Mom Who’s Been There

Advice for Eating Well on a Tight Budget, From a Mom Who’s Been There

| March 13, 2014 | 0 Comments

Learning to garden and cook with cheap, healthy produce helped JuJu Harris survive while raising seven kids on public assistance. In a new cookbook, she shares her tips for other struggling moms.

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Spirited Sweets for St. Patrick’s (or Any) Day

Spirited Sweets for St. Patrick’s (or Any) Day

| March 12, 2014 | 0 Comments

The typical green-themed cookie or cupcake is no match for these alcohol-infused treats. Celebrate with Kahlua cake, a mint-liqueur milkshake, wine-soaked fruit salad or beer-glazed bacon candy.

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On a Bender: Bender’s Rye Launches the New ‘It’ Whiskey

On a Bender: Bender’s Rye Launches the New ‘It’ Whiskey

Move over, bourbon: rye whiskey is making a comeback. Stephanie Rosenbaum talks to founders Carl Bender and Christopher Cohen of San Francisco’s new Bender’s Rye.

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Salt Cod: The Prosciutto of the Sea?

Salt Cod: The Prosciutto of the Sea?

| March 6, 2014 | 0 Comments

Why eat preserved cod when fresh is so readily available? The salt transforms it into savory, complex comfort food, and nearly every country bordering the Atlantic Ocean has a version of it.

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DIY Bagels: Bringing New York to Your Brunch Table

DIY Bagels: Bringing New York to Your Brunch Table

| March 5, 2014 | 1 Comment

Instead of waiting in line for fresh bagels, make your own. It’s not difficult; it just takes patience. Kate Williams suggests starting the day before so you can have fresh bagels in the morning. It’ll be worth it.

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Making Boudin Blanc with the Meat Club: Try It Yourself

Making Boudin Blanc with the Meat Club: Try It Yourself

What’s the first rule of Meat Club? Never make meat alone, not when you can measure, mix, grind, and stuff together with friends. Stephanie Rosenbaum hangs out with a group of sociable DIY’ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc.

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DIY Fruit Roll-Ups: Making a Grown-Up Version of Childhood Nostalgia

DIY Fruit Roll-Ups: Making a Grown-Up Version of Childhood Nostalgia

| February 28, 2014 | 0 Comments

Fruit roll-ups can be so much more than the sweet, sticky sugar-bombs of childhood when they’re made at home. Kate Williams will show you how to get creative with your fruit snacks.

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Fat Tuesday: The Many Different Doughnuts of Mardi Gras

Fat Tuesday: The Many Different Doughnuts of Mardi Gras

| February 26, 2014 | 0 Comments

On the day of indulgence before the austere season of Lent, celebrate as you’re meant to: with a hearty helping of dough and fat.

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Get Your Beignets Ready for Mardi Gras

Get Your Beignets Ready for Mardi Gras

| February 24, 2014 | 1 Comment

It’s Mardi Gras season, a perfect time to enjoy New Orleans-style beignets. Find out which Bay Area restaurants are offering these tasty doughnuts, and try Stephanie Rosenbaum’s easy recipe for making fresh beignets at home.

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Cholent: The Original Slow-Cooked Dish

Cholent: The Original Slow-Cooked Dish

| February 23, 2014 | 0 Comments

A stewed dish cooked very low and slow, cholent has roots in the Jewish Sabbath. This ancient stew directly inspired the Crock-Pot – and maybe the French cassoulet and Boston baked beans as well.

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