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PublishedFebruary 8, 2017
Homemade Valentine’s candy shows love for body and soul
Giving dark chocolate bark with healthy ingredients satisfies more than a sweet tooth.
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PublishedFebruary 8, 2017
Amped-Up Beef Stroganoff makes eating at home feel fabulous
A home-cooked dinner that's a bit fancier than usual doesn't have to be difficult to prepare.
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PublishedFebruary 1, 2017
‘Making Dough’ provides ultra-careful instruction for making 12 master doughs
From scones to Danish doughs, with this book, you'll be baking like a pro.
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PublishedFebruary 1, 2017
Hot pretzels and cheese dip will have crowds cheering your name
Surprise football fans with a treat that says, 'This is as good as being at the stadium.'
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PublishedFebruary 1, 2017
For a New Orleans classic, a smothering of shrimp swims in Creole gravy
This etouffee evokes the distinct flavor of the French Quarter.
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PublishedFebruary 1, 2017
Three ways to add lobster to your Super Bowl party
No matter whether you're a New England or Atlanta fan, you should be loyal to lobster.
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PublishedJanuary 25, 2017
Writer stumbles on 2 packed recipe boxes at yard sale, embarks on culinary time travel
Press Herald Staff Writer Gillian Graham cooks dishes from the trove, wondering whom they belonged to and when.
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PublishedJanuary 25, 2017
‘Soups: Quick and Easy Soups for Every Season’ offers recipes ideal for one person
A picture accompanies each soup recipe, all calling for only a handful of ingredients.
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PublishedJanuary 25, 2017
Embrace the pomelo – resembling a grapefruit on steroids – for a prosperous new year
The Year of the Rooster is a good time to get to know the largest member of the citrus family.
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PublishedJanuary 25, 2017
The Maine Ingredient: Regional hot sandwiches will warm you up on a chilly night
Philly cheese steaks have surged in popularity, while the Kentucky open-face sandwich keeps a lower profile.
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