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Food: What's Cooking
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If you’re looking to shake up your dinner routine without spending hours in the kitchen, this Tex-Mex inspired lineup is here to save the day (and your taste buds).
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Thoughts of Illinois sweet corn inspired Don Mauer to put his own spin on this side dish from Millie Peartree using ingredients he already had on hand.
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Blending frozen watermelon with ginger, lime juice and coconut water results in a refreshing no-cook, no-added-sugar dessert. Topped with a dollop of rich coconut cream, it’s an ideal treat on a hot summer day.
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Parmesan adds a salty, savory crust to this grilled cheese with tomato. The sandwich is sort of a mashup of grilled cheese and Southern tomato sandwiches. It’s great on its own, or you can serve it with pickles, chips or a simple salad.
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This summer succotash includes the more traditional corn, lima beans and tomatoes, but spiced, smoky andouille sausage and sweet, juicy peaches take things up a notch. The beauty of succotash is that it highlights summer produce, so feel free to use whatever fruits and vegetables are at their peak.
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As Veggies columnist Joe Yonan enters semi-retirement, he looks back on 25 years in the food business and the things he’s learned from talented writers, cookbook authors, home cooks, chefs, farmers and gardeners along the way.
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Peaches are the golden child of summer stone fruit season. Meanwhile, plums are like the oft-overlooked middle child — rarely in the spotlight but no less deserving of love and attention. This savory skillet dinner pairs plums and red onion as a deliciously sweet-tart complement to chicken thighs.
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Many people prefer fresh berries for their yogurt or cereal, certain recipes or healthy snacks. But when you can’t eat them fast enough — since they spoil, often within days — or they are out of season, frozen berries are the way to go, experts said.
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Having people over doesn’t have to be stressful, time-consuming or expensive. Here are a few strategies for making it something we could all do a little more often.
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Researchers say the modern-day potato evolved from hybridization of the ancestors of tomato plants and another potato-like plant, known as etuberosum, in South America up to 9 million years ago.
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