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Peanut butter as a dessert topping. Photo courtesy Sugarland Bakery. Looking for a garnish for your dessert? Grab that jar of peanut butter. Add sweetener to taste (agave, honey, maple syrup, sugar or noncaloric sweetener). Consider a pinch of cinnamon. Then pipe the peanut butter from a pastry bag. You can use a plastic…
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Like many gourmet supermarkets, ours has a large olive bar that entices us to scoop different varieties at each visit. Why not: Olives are a healthful, lower-calorie snack. There’s a pitted spicy olive mix that we especially like to serve with drinks and toss into salads. We like the visual of different colors and sizes,…
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If you grill with wood chips, how do you decide which chips to use? You may have your own system, or simply like mesquite with everything. But McCormick has added a bit of culinary science to the process. Here the company provides recommendations for specific wood chips to pair the right intensity wood with particular…
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What‘s the first thing you think of when you hear the words “caramel sauce?” If you’re like most people, you’d say “ice cream” or “sundae.” But beyond an ice cream topping, caramel is a pretty universal dessert sauce. Dip fresh fruit in it—a caramel fondue Drizzle it over baked apples, sautéed bananas or poached pears…
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Look for deals on basil and make pesto. Photo courtesy PreciseNutrition.com. Our greenmarkets are flooded with huge bunches of basil, just beckoning to be made into pesto sauce. Pesto traditionally* consists of basil, garlic, olive oil, pine nuts, Parmesan and Pecorino cheeses, plus a pinch of salt. It originated in the Italian province of…
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