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Food: What's Cooking
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It’s easy to understand the appeal of Red Lobster’s “Endless Shrimp” special, a promotion in which diners are guaranteed as many shrimp as they can stuff in at one seating. But just how good a deal is it? Some premeal math told us how many shrimp we would each have to eat to make this a bargain: 23.
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Horses are poised, bets are on, hats are at the ready and the bourbon is standing by, ready to be poured into thousands of mint julep cocktails. It must be Kentucky Derby weekend.
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If there’s one color that embodies spring and all that comes with it, that color is green. That’s especially the case with the bevy of seasonal produce that starts cropping up at farmers markets and in backyard gardens. Here’s a guide to how to cook with some of these star ingredients.
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On a busy weeknight when just getting the main course on the table feels challenging enough, are you going to go to the trouble of whisking up a carefully curated salad dressing? Probably not. So in the interest of time and adding more greens into our diets, here’s permission to simply toss a salad with lemon juice and olive oil, and call it a day.
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These crispy rice treats are held together with peanut butter and honey rather than marshmallow to form cups that hold a pile of fresh raspberries. They are a fun and better-for-you take on the popular dessert.
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Whether green, red or purple, Napa, Savoy or bok choy, nutrition experts say you can’t really go wrong with any type of cabbage. Curious what makes the vegetable such a win, nutritionally? Here’s what to know.
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My kids love this dish from my cookbook ”Familia” because of the crispy chicken skin. You are essentially creating a confit where the chicken cooks in its own fat. The flavor comes from the smoky and tangy dressing, which you don’t have to make in a molcajete, but if you have one please use it.
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Mexico’s agave spirit mezcal is still produced much as it has been for generations. The work is slow and physical, guided by knowledge passed down within Indigenous families.
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