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First, what is grenadine? A deep red syrup used for hundreds of years to flavor and give a reddish/pink tinge to drinks and other recipes, true grenadine is made from pomegranate juice and sugar syrup. The name comes from the French grenade and the Spanish grenada, words for pomegranate. Alas, today’s mass-marketed “grenadine” is faux…
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Put up fruit for home and gifts. Photo courtesy Washington State Fruit Commission. Last week we suggested a pie-baking contest as a summer soirée. This week’s idea: Throw a fruit preservation party, to preserve the delicious fruits of summer—or make your own jam. Preserve lush summer fruits now to give later, as holiday gifts…
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Refreshing mint lemonade. Photo byPetrelos | IST. For years, we’ve had an appliance that we call an electric juicer or reamer. But times have changed. With the introduction of large juice extractors to the consumer market—in which any fruit or vegetable can be converted to juice—our old juicer is now called a “citrus press.”…
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A juicy Portabella Swiss Burger. Photocourtesy Certified Angus Beef. The best burger meat is a blend of cuts. Today’s tip comes from Chef Michael Ollier of the Certified Angus Beef brand—a specialist chef who focuses every day on the best way to prepare beef recipes. Great taste begins with the blend, advises Chef Ollier.…
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[1] Castelvetrano olives served with drinks at Maiden Lane | NYC (photo © Maiden Lane). [2] We could eat the whole bowl (photo © Musco Food). [3] Castelvetrano olives, cherry tomatoes, and garlic sautéed in EVOO make a delicious snack, appetizer, or topping for proteins and grains. Olive connoisseurs love Castelvetrano olives (pronounced kah-stell-veh-TRAH-no).…
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