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A new way to enjoy PB&J: in a smoothie (photo and recipe courtesy Tru Roots). April 2nd is National Peanut Butter and Jelly Day. How about a PB&J smoothie? This recipe from Tru Roots, useds Santa Cruz Organic grape juice and peanut butter. Suggestion: Serve it in small glasses for dessert. RECIPE:…
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Our colleague Hannah Kaminski of Bittersweet Blog is a vegan author and recipe developer, so we were surprised when she sent an email with salmon sushi. Except it’s not, as she calls it, fish-free salmon sushi: It’s cantaloupe! Yes, there are “real” vegan sushi substitutes. We recently reported on Ocean Hugger Foods, which has created…
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[1] Clams on the half shell with mignonette sauce, at Casino Clam Bar in New York City (photo © Casino Clam Bar). [2] Clams on the half shell with cocktail sauce and a side of crudites, at The Clam in New York City (photo © The Clam). [3] Littleneck clams (photo © Good Eggs). …
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[1] A special waffle iron makes sheets of waffle batter with egg/bubble indentations. The “eggs” can be pulled off as bites, or the entire waffle can be turned into a sundae or cone (photo courtesy Kirbie Cravings). [2] Several egg/bubble waffle irons are available. Go for an electric version with nonstick plates. This one is…
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We would never have heard of mahlepi or mahleb*, a Middle Eastern spice, were it not for Greek tsoureki (photo #1), one of our favorite Easter breads. Tsoureki, a soft, sweet and buttery braided yeast loaf, is famous for its embedded Easter eggs. We’ve never made it because it’s a two-day process, and we never…
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