Make Lobster Rolls With Chef Jasper White’s Recipe

  June 15th is National Lobster Day. Where we live, people are crazy for lobster rolls. Just the merest announcement that some small restaurant in a remote neighborhood serves them, ensures a pilgrimage with lines down the block. So today’s tip is: Make your own lobster rolls. Make a lobster roll feast an annual family…
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RECIPE: Praline Bacon With Blue Cheese

A praline bacon appetizer, side or cheese course. Photo courtesy Wisconsin Milk Marketing Board.   Here’s something special to make for a lover of bacon and blue cheese—two popular ingredients found together in a Cobb Salad. The praline-crusted bacon with its peppery kick contrasts with the creamy saltiness of blue cheese. The mouthfeel is unforgettably…
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TIP OF THE DAY: Toast The Nuts~Warm Brie & Pistachios Recipe

Toasted nuts are a versatile ingredient to add dimensions of flavor with a simple sprinkle. Numerous green salad, fruit salad and side dish recipes call for toasted nuts. You can also add them to pasta, rice, soup and vegetable dishes, and as plate garnishes. They’re a delicious topping for French toast, pancakes and waffles. Toasting…
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Caesar Salad Recipe: Give Caesar Salad A Grill & A Shave

New school Caesar salad (photo © E&E Grill House).   We love the Caesar Salad at one of our favorite New York City steak houses, E&E Grill House. Their approach—which has become trendy for Caesar Salads—let you enjoy even more flavor from your salad. Romaine: Instead of tearing the romaine leaves, cut the romaine hearts…
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COOKING VIDEO: Make Barbecue Sauce From Scratch

  There’s so much over-sugared barbecue sauce for sale; we wonder why people don’t make their own. It’s easy and more nutritious—and it costs less, too. You eliminate the high fructose corn syrup and can moderate the level of sweetener you do use (agave, brown sugar, honey, maple syrup). Your homemade sauce uses other superior…
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