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What is aquafaba?

Aquafaba is growing in popularity among the vegan community as an egg substitute. But what exactly is this strange sounding ingredient? ~ Fiona Donnelly of Gourmet Traveller Get the scoop on aquafaba HERE! Image by Nadine Shaw/Detour

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Foolproof Perfectly Cooked Fish

We love this easy fish recipe from Basque country that makes it nearly impossible to overcook the delicate protein. ~Saveur Editors Get Saveur’s Method HERE! Image by Beth Galton

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Baked Sesame-Ginger Salmon in Parchment

Love cooking, but hate doing dishes? (Join the club.) Introducing your dream dinner: baked sesame-ginger salmon and zucchini in parchment. It’s a complete meal that’s ready in 30 minutes, no pots or pans required. ~ Erin McDowell of Purewow Get Erin’s recipe HERE … Image by Liz Andrew / Styling by Erin McDowell

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Unexpected Spring Dressing

When you think of dressing, you probably think of salads, but our favorite spring condiment is made for anything but leafy greens. Gribiche is an all-purpose dressing that will brighten the flavor of crispy-skinned fish, roasted asparagus, crispy potatoes, or even a piece of toast. And guess what? It’s made with hard-boiled eggs. ~Alyse Whitney […]

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22 Things You Can Make in Your Waffle Iron

  Let’s not beat around the brunch: Waffles are God’s gift to carb lovers everywhere. But did you know there are actually plenty of other foods you can make with your prized waffle iron? Here, 22 fresh ways to use what your aunt Patricia gave ya. (It was on your registry, after all.) ~ Roberta […]

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How to Cut Kohlrabi

I’ve always thought that kohlrabi looks like an alien spaceship. The weirdly cylindrical shape, the skinny arms — what is this stuff? Lucky for us, kohlrabi isn’t alien at all but a delicious addition to summer salads and slaws. Here are three ways to to get past this vegetable’s eccentric appearance and slice it up […]

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Deep Fried Anchovies

Tim Barnes, head chef at Outlaw’s Fish Kitchen in Port Isaac shares his recipe for delicious deep fried anchovies with roast garlic mayonnaise. ~ Insider’s Guide, Food Get the recipe and how to … Image via Insider’s Guide, Food

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In Praise of Frozen Peas

These days, we’re somewhere between the awkward start of spring when nothing is really in season except for maybe chives. Winter vegetable fatigue has set in (though we’ve got some fixes for that). So when we can’t wait any longer for something green, we reach for a bag of frozen peas. These little guys have […]

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How to Braise Anything

Braising, or simmering food slowly in a moderate amount of liquid, is an easy way to create tender, full-flavored meats and vegetables like coq au vin blanc or braised pork with broccolini. ~ Williams-Sonoma Taste Get the how-to here …

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Tips for the Best-Ever Beef Bourguignonne

Beef bourguignonne, a traditional French stew, is perfect for drafty winter days. The classic Burgundian peasant dish, which is sometimes referred to as boeuf bourguignon or boeuf a la bourguignonne, consists of beef slowly simmered in red wine, mushrooms and bacon until tender. It’s a rib-sticking, warming dish that isn’t difficult to make—but there are a few things worth keeping in mind […]

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