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Food: What's Cooking
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Some weeks call for ambitious cooking projects, but most call for smart ones — the kind that save time, stretch your grocery budget and make mealtime feel less chaotic. This trio of recipes — Lazy Pork Wontons for One, Oven-Roasted Pork Shoulder and Instant Pot Refried Beans — show how simple, satisfying staples can work harder for you.
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Access to the best local, seasonal produce can be found almost year-round in the suburbs thanks to great indoor and winter markets.
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I recently discovered Reese Witherspoon’s recipe for Corn Bread Chili Pie. It reminded me a lot of my Mother’s Corn Pone Pie. I headed for my recipe box and found my mom’s recipe from 1978. There were many differences between the two, but enough similarities to inspire this new best-of compilation.
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Crispy, thick-cut french fries — what the British refer to as chips — baked in the oven are easily achievable with a few smart tricks. The result is a fry that’s crisp on the outside and tender inside, ready to dunk into your favorite condiments or serve with chili, butter chicken, mushroom gravy or your favorite creative topping.
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This parsley salad, with cool cucumber, crunchy toasted walnuts and scallions in a lemon-olive oil dressing, feels like spring on a plate. It’s an ideal accompaniment to rich roasts and stews, and it can also be turned into a simple, tasty meal topped with a piece of chicken, boiled egg or tuna. It’s proof that parsley can be so much more than a garnish.
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By the turn of the 21st century, contemporary cooking authorities had deemed the taste of flat-leaf parsley, also known as Italian, to be unquestionably better. But Emily Heil would like to posit something that might cause people to clutch their Le Creusets: Curly parsley is actually superior to its softer, more tender cousin.
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You can find some kind of support for almost every diet theory going.There are, however, three issues where we have a robust body of reasonably reliable evidence. While there’s no such thing as absolute certainty when it comes to the complexities of nutrition and the human body, I am willing to say we’re pretty sure about these three things.
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