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Food: What's Cooking
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Don’t let Dry January stop you from trying this Dirty Martini Chicken with its delicious flavor, tender meat and buttery olives.
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It only takes a few minutes to make a simple syrup, gather some fresh snow and — voila! — you’ve got homemade snow cones. And yes, it’s fine to eat fresh snow — just be smart in the snow you choose.
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Lisa Kyung Gross was so convinced that everyone should learn dishes from an elder that she founded The League of Kitchens in 2014, a network of culinary workshops hosted by immigrant home cooks. Last fall the League released a cookbook featuring 75 family recipes.
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U.S. regulators on Wednesday banned the dye called Red 3 from the nation’s food supply, nearly 35 years after it was barred from cosmetics because of potential cancer risk.
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Cooks love easy roasted broccoli florets. But that method is just one path to broccoli bliss. Here are other techniques and recipes to try for different textures and preparations.
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A sheet pan and a hot oven do most of the work for these Korean vegetable bibimbap bowls. While a medley of vegetables and mushrooms soften and brown, make a pot of rice and mix together a simple sweet-and-spicy gochujang sauce.
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Dry January isn’t for everyone. Fortunately, another movement is rumbling throughout the wine world: Drink less, but better.
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Meat is the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought. But meat can make an excellent accent ingredient in a pot of silky greens and creamy beans.
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