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Fresh Summer Recipe: Dandelion Pumpkin Seed Pesto Recipes from The Kitchn

2012_06_22-pesto.jpgPeople can be protective about their pesto recipes and approaches. A little extra garlic or the special way they grind down the pesto? It's the magic touch. This is largely because pesto is so adaptable: you can create a signature pesto of your own using different nuts, greens, cheeses and spices. And that is exactly what we have here. More


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A Pretty Table Setting for Informal Gatherings: Herb Pots on Trays

herb_setting_2.jpgI peeked into one of the restaurants at the Mamilla Hotel in Jerusalem earlier this week, and saw these pretty centerpiece tableaus on each individual table: a variety of herbs —sage, parsley, basil, and more—offered in lieu of flowers, and potted instead of snipped and stuffed in a vase. More


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No-Heat & Low-Heat: 20 Refreshing Recipes for Hot Summer Days Recipe Roundup

Is it just too hot where you are? Yes, here too. Maybe you have no power at all, after the storms that ripped through the Midwest and Atlantic regions on Friday afternoon, and you're looking for something nourishing that doesn't require a fridge or any heat from the kitchen.

Well, we have some answers for you here, from quick lunch salads that take almost no cooking, to cool and creamy desserts that never see the inside of the oven. Some favorites: chickpea and cumin salad with cucumbers, lemon icebox cupcakes, chilled arugula wraps, a no-cook breakfast salad, and — why not! — the most perfect strawberry milkshake. More


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Patriotic Recipe: Mixed Berry Fool Recipes from The Kitchn

2012_07_-01-BerryFool1-2.jpgI am not often one for kitschy holiday desserts, but don't mistake that for boring. In fact, I use any government-mandated celebration I can as an excuse to whip up a new recipe. That said, I usually prefer to keep it simple. I don't want any glitter, fluorescent dyes, flames, sparklers, or God forbid, a Roman candle near my food. Is that too much to ask?

Take this mixed berry fool. It is the epitome of class. And while it may have originated in England, when layered parfait-style with streaks of red and blue, it looks pretty darn American to me! More


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Patriotic Recipe: Mixed Berry Fool Recipes from The Kitchn

2012_07_-01-BerryFool1-2.jpgI am not often one for kitschy holiday desserts, but don't mistake that for boring. In fact, I use any government-mandated celebration I can as an excuse to whip up a new recipe. That said, I usually prefer to keep it simple. I don't want any glitter, fluorescent dyes, flames, sparklers, or God forbid, a Roman candle near my food. Is that too much to ask?

Take this mixed berry fool. It is the epitome of class. And while it may have originated in England, when layered parfait-style with streaks of red and blue, it looks pretty darn American to me! More


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Why Are Conventional Tomatoes So Tasteless? Because They’re Red! The New York Times

2012-7-3-foodnews.jpgWhy are some tomatoes so tasteless? It's due to disregarded seasonality, yes, and long, chilled shipments (both of which destroy flavor), but plant geneticists have discovered an imbedded source: the gene mutation that makes tomatoes bright red, and which was deliberately bred into tomatoes by plant breeders, is now known to to stifle the gene that makes tomatoes tasty! So red tomatoes = tasteless tomatoes. Who knew? More


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