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Food: What's Cooking
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Soup probably isn’t at the top of your dinner menu when temperatures are pushing past 90 degrees. What if we told you there’s a soup that’s cool, refreshing and doesn’t require you to fire up the stove? One that’s creamy, sweet and just tangy enough to keep things interesting — with ripe summer peaches as the star of the show? Now we’re talking.
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Full of flavor, fragile and fleeting, sour cherries are a treasure worth seeking out. Also known as tart cherries, they’re smaller in size, have a thinner skin, softer flesh and are juicier. Here’s what you need to know about making the most of these seasonal gems.
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A juicy steak is — for many — the pinnacle of grilling options. Caramelized and sizzling on the outside, pink and tender on the inside, with those beautiful crosshatch marks that let you know exactly how your steak was prepared. Here’s how to get to that perfect beefy nirvana.
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It’s time to switch to warm weather drinking habits. Here are tips for delicious and healthy summertime wine enjoyment.
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Silky and buttery when cooked, the Jimmy Nardello pepper pairs particularly well with seared meats such as this skillet pork chop. But this one-pan dinner can be replicated with other proteins and produce, as well.
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This riff on an Italian-style rice salad combines carnaroli or arborio rice with arugula, white beans and vegetables pulsed in a food processor so they’re about the same size as the grains of rice. This dish is ideal for a picnic or cookout, as it is delicious at room temperature and the flavors improve over time.
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The Greek island of Ikaria has a wealth of vegetable dishes, many of which call for lavish amounts of legumes, often braised with tomatoes in olive oil. This ultra-simple yet remarkably delicious dish of chickpeas layered with tomatoes, herbs, orange and honey is a wonderful example.
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New research looking at future production of six staple crops including wheat, soybeans and sorghum found that rice alone should have the smallest decline in global yields.
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