• Cheesy Pull-Apart Pesto Bread {easy, 4 ingredients}

    April 20, 2017
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    People will go crazy for this pesto-stuffed cheesy bread that’s like garlic knots gone wild. Cross cutting the bread makes it easy to pull apart.

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    Kale Salad with Cherries, Walnuts and Tofu Croutons

    April 18, 2017
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    Tofu croutons — crispy on the outside and soft and tender inside — are a perfect counterpoint to the verdant kale salad with its sweet cherries and crunchy walnuts. An Asian-inflected dressing completes the dish.

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    Kale and Spelt Berry Salad with Sweet Cranberries and Lemon Dressing

    April 13, 2017
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    Kale and Spelt Berry Salad with Sweet Cranberries and Lemon Dressing: A masterfully balanced raw vegan kale salad with chewy spelt, sweet cranberries, crunchy walnuts harmonizing with a lemony maple dressing, from Little Eater Restaurant in Columbus, Ohio.

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    Spectacular Baked Creme Brulee French Toast from The Trojan Horse Inn

    April 10, 2017
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    Sweet, buttery Baked Creme Brulee French Toast is a decadent, spectacular breakfast and the best version you’ll likely ever have.

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    Toaster Oven Hacks + 5 Easy Toaster Oven Recipes

    April 7, 2017
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    There are lots of things you can do in your toaster oven to make your cooking life faster and easier! Check out these Toaster Oven Hacks and 5 easy toaster oven recipes.

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    Spring Cleaning and Organizing

    April 5, 2017
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    Clear the cobwebs out and spring clean and organize your kitchen, using a few handy products and ideas. See how much better my pantry looks!

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    Cherry Tomato and Preserved Lemon Salad {vegan} #SundaySupper

    April 1, 2017
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    Cherry Tomato and Preserved Lemon Salad: Sweet from the cherry tomatoes, salty from preserved lemon, with a slight kick from Hatch chiles, this salad is a perfect summer side dish. {Vegan}

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    Parsnip-Ginger Layer Cake with Browned Buttercream Frosting

    March 30, 2017
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    Parsnip-Ginger Layer Cake with Browned Buttercream Frosting: A spice cake above and beyond, amped up with parsnips and fresh ginger, and crowned with a browned-butter frosting of the Gods. Serve it as a layer cake, or bake it into cupcakes or a more casual sheet cake.

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    New Spring Menu at True Food Kitchen

    March 28, 2017
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    Spring has sprung at True Food Kitchen, with new seasonal menu items, and I wanted to dive head-first into several of them: Poke Bowl, Torched Avocado, Artichoke Pizza, Pan Roasted Chicken, Spring Vegetable Salad, Coconut Flan.

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    Melon and Prosciutto Pasta Salad

    March 26, 2017
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    Melon and Prosciutto Pasta Salad: Prosciutto-wrapped melon is a classic Italian appetizer. When these simple flavors are tossed with pasta and spinach, they make a delicious, low-calorie quick and portable lunch or side dish.

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    Fudgy Chocolate Bundt Cake with Coffee Glaze {Passover-Friendly}

    March 22, 2017
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    Fudgy Chocolate Bundt Cake with Coffee Glaze — the name says it all with this perfectly chocolaty dessert topped with chocolate’s best friend, coffee. Passover-friendly, or good anytime you need a rich chocolate cake. Make it in a Bundt or a 9×13-inch pan.

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    Charoset Salad for Passover, from the New Cookbook ‘Perfect for Pesach’

    March 19, 2017
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    Charoset Salad takes the wonderful flavor of traditional charoset and saladizes it, with chunky apples and dates in a fresh spinach salad, dressed with a cinnamony wine-balsamic drizzle. You’ll want it all year long, not just for Passover.

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    Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes

    March 11, 2017
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    Pixie Dust Salad: California-style salad in which creamy avocado meets super sweet Ojai Pixie tangerines and crunchy radishes in the presence of cumin and chives and vanilla salad dressing. Magic ensues!

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    Potato Kale Colcannon Soup {vegan}

    March 10, 2017
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    Colcannon, a traditional Irish dish of mashed potatoes with kale or cabbage, gets soupified for a healthy, vegan, comforting bowl of Colcannon Soup on ShockinglyDelicious.com

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    4-Ingredient Sweet Potatoes with Chicken and Lemongrass — What You Want for Dinner

    March 7, 2017
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    Sweet Potatoes with Chicken and Lemongrass: A simple, thin-bodied stew that showcases lemongrass and sweet potatoes has only 4 basic ingredients, making it ideal for weeknight dinners. It is inspired by the Hmong community of Minnesota.

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    Grandma Ida’s Russian Potato Salad with Anchovy, Garlic and Lemon

    March 4, 2017
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    Russian Potato Salad, with crunchy radishes and celery, aromatic scallions, capers, dill and chives, draped in an umami dressing of anchovy, garlic, Worcestershire and lemon juice, is a wondrous balance of taste, color, temperature and texture.

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    Sautéed Ginger-Scallion Shrimp

    March 1, 2017
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    Sautéed Ginger-Scallion Shrimp: Tangy ginger combines with the gentle bite of scallions and subtle sweetness of sherry to balance the mild, nutty flavor of shrimp for harmonious taste and texture.

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    Hawaiian Jambalaya for Mardi Gras #SundaySupper

    February 25, 2017
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    Classic spicy rice is joined by peppers, onions and sausage, and a tropical twist of pineapple and mango, for a Hawaiian Jambalaya.

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    A Guide to Cooking and Baking Substitutions: This for That

    February 19, 2017
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    A handy substitutions chart to print for your kitchen: A Guide to Cooking and Baking Substitutions

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