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Food: What's Cooking
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It’s Penny Kazmier’s birthday. This year she made herself a Patterned Swiss Roll, complete with Happy Birthday message and a multicolored candles design.
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Coffee needs a Buy It For Life makeover. We’re wasting good money, and beans, on shoddy equipment. That new $50 drip coffee maker on your counter? Destined for the landfill after a few years of dispensing mediocre coffee. Here’s a guide to affordable, repairable coffee equipment that’s designed to last decades.
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This quick skillet stew is a take on a Brazilian moqueca in which succulent shrimp simmer in a luxurious sauce made with tomatoes and coconut milk. Flavored with lime juice, garlic and cayenne pepper, and showered with cilantro, it makes for a weeknight-friendly meal you’ll want on repeat.
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Seed-starting time is right around the corner, and that means it’s time to think about tomatoes. There’s a whole kaleidoscope of tomatoes you can grow in your garden.
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In a crowded landscape, Papa Johns is going deep. In an effort to compete with its fellow pie-slinging rivals — not to mention apps that can deliver stay-at-home diners anything from sushi to burritos — the chain has introduced a new pan-crust option.
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Here's a recipe for fish cakes and a green salad that was a hit at the Harlem EatUp! festival. The recipe, which comes from Marcus Samuelsson’s cookbook “The Rise,” features turnip and mustard greens, a staple in African American homes for centuries.
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This vegetarian version of dan dan noodles transforms the fiery Sichuan dish typically made with meat into a vegetable-forward salad. Adapted from “Linger” by cookbook author Hetty Lui McKinnon, the recipe takes no more than 30 minutes to put together thanks to fresh or frozen ramen noodles and a speedy dressing.
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This vegetarian main features roasted cauliflower florets seasoned with smoked paprika atop a bed of garlicky white bean puree. It’s finished with a punchy herb sauce that ties everything together for a restaurant-quality dish.
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Generally speaking, the cheese you mix with your mac is a matter of personal preference. However, the main characteristic you want to consider is how smoothly a cheese melts into a sauce.
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