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Food: What's Cooking
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Thanksgiving is all about the classics, but that doesn’t mean they have to be boring. These three recipes bring big flavor to the table without overcomplicating the cooking. Each one feels familiar, but with just enough of a twist to make people go back for seconds.
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The trick? The macaroni cooks in gently boiling milk, creating a base for the sauce without the hassle of traditional scratch mac and cheese methods.
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Though lacking in visual appeal, Arby’s new steak nuggets are somewhat reminiscent of burnt ends, the charred chunks of fatty brisket that are all but synonymous with Kansas City barbecue.
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This recipe takes the classic combo of pasta with broccoli rabe and sausage in a more healthful direction, with a generous portion of broccoli rabe, a modest amount of chicken sausage and, for added protein and fiber, white beans. This weeknight-friendly dish is as hearty and boldly flavorful as it is nourishing.
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It’s not a question of one “best” cutting board, but a few go-to boards. However, most savory cooking prep can take place on a large wood cutting board.
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Martha Stewart’s 1982 book, “Entertaining,” is being reissued, so Emily Heil decided to re-create one of the guide’s over-the-top parties. Here’s how it went.
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What happens when something you used to love is no longer good for you? Rachel Riggs found out the hard way. Her medical journey and its relation to her diet are what led to Riggs’s debut cookbook, “In Good Health.”
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