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I Killed Audrey Hepburn

I Killed Audrey Hepburn

| May 2, 2014 | 0 Comments

Michael Procopio shares a story about adolescent innocence, travel, synchronicity, and Hollywood stars. A recipe for a Slow-Acting Old Fashioned Cocktail is included.

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Sweet On Sundaes

Sweet On Sundaes

| April 30, 2014 | 0 Comments

With these ice cream desserts, it’s the construction, not the cooking, that counts. They’re a teensy bit fancy, but not too dressed up for a picnic or a barbecue.

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The Patron Saint of TV Dinners

The Patron Saint of TV Dinners

| April 29, 2014 | 0 Comments

Michael Procopio shares a childhood story of spirituality, TV dinners and dessert disappointment. He makes up for Swanson’s flawed sweets with a recipe for Roman (Catholic) Apple Cake.

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Bake Bread Like A Pioneer In Appalachia … With No Yeast

Bake Bread Like A Pioneer In Appalachia … With No Yeast

| April 23, 2014 | 2 Comments

Bacteria can make a bread rise and give it a cheesy flavor. That’s the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn’t have yeast on hand.

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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 | 1 Comment

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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