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Yummy glazed root vegetables. Photo courtesy Capitol Grille | Nashville. Ah, what beautiful food is served by chef Tyler Brown at the Capitol Grille in Nashville. While perusing the photo gallery on the restaurant’s website, we were inspired to whip up a batch of glazed root vegetables.* They were so tasty, we at the…
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You’re making cake or cupcakes. You need to decide on the frosting. Should it be chocolate, vanilla, mocha or another flavor? Should it be cream-cheese based or buttercream? Should it be penuche frosting, made with brown sugar? Why decide on one, when you can have two? Thanks to Yummy Cupcakes in Los Angeles—one of our…
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No one is hungry at the end of Thanksgiving dinner, but everyone wants that piece of pumpkin pie or pecan pie—or both. Here’s a solution: Instead of a pie, serve mini tartlets. One mini tartlet can satisfy, for a fraction of the tummy space and calories of a piece of pie or full-size tart. While…
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Certified Angus Beef and the CAB Logo. Photo courtesy Certfied Angus Beef, LLC. Chef Johnny Gnall went “back to the farm” recently, to observe the production of Certified Angus Beef. His report follows. If you have questions or ideas for other articles, email Chef Johnny. I was recently invited with other journalists to spend…
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Many people buy spiced tea as a fall and holiday favorite; perhaps the most popular is Constant Comment. But you can make your own with the tea and spices you already have in the kitchen. In addition to black tea, you can make green spice tea or white spice tea, or rooibos (caffeine-free) spice tea,…
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