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RECIPES
April 12, 2014
Egg-cellent Don't ignore hot hard-boiled eggs
Two decades ago, I learned two things about hard-boiled eggs from a handsome Moroccan gentleman.
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April 12, 2014
Makesure your eggs are safe to eat
Make sure you follow a few food safety rules when you decorate hard-boiled eggs. The most important thing to decide is whether or not you want to eat the decorated eggs later. If you won’t be eating the eggs, you can use any decorating materials you want and display the eggs anywhere for as long as you like.
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April 12, 2014
Easy hard-boiled eggs
Here is the American Egg Board’s tried and true method for cooking hard-boiled eggs:
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April 12, 2014
Egg whites work magic to make filling omelet for 2
I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.
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April 12, 2014
Greek-style souffled omelet
Start to finish: 30 minutes
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April 5, 2014
The Edgy Veggie Spring greens mark the new season
With spring, it's time to turn over — and eat — a new leaf.
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April 5, 2014
Save carrots from their usual sugary Easter fate
Though carrots often make it into the Easter feast lineup, I've never understood why. Maybe it's a nod to the Easter bunny.
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March 29, 2014
Enjoy a batch of wontons among friends
Sunday afternoon. Cloudy. I’m reading Fuchsia Dunlop and getting very, very hungry. I need a bowl of dan dan noodles immediately and make out a grocery list for that and her recipe for wontons.
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March 29, 2014
Sichuan wontons in chili oil sauce (Hong You Chao Shou)
Shaoxing wine and tamari sauce, used as ingredients in this recipe, are available at select well-stocked supermarkets as well as Asian markets.
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March 29, 2014
Sweet, aromatic soy sauce (Fu Zhi Jiang You)
This sweetened, spiced soy sauce is the secret ingredient in the glorious, garlicky dressing used for Sichuan wontons.
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March 22, 2014
Fishing for Flavor
Lent is a time when less can mean more, especially in the kitchen. Going without need not be faced with a frown. Let dietary restrictions spur creativity and boost flavor, however modest the meal.
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