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Mix with cream cheese, feta, cream cheese and adobo sauce for a sweet heat spread. Photo © The J.M. Smucker Company. A few years ago, the Orchard’s Finest line from Smucker’s tickled our palate and became a favorite bread spread. Now, the Smucker’s team has charmed us with a new line: Fruit & Honey…
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We love iced coffee, but have some challenges: We never have enough room in the fridge to make and store a pitcher of it. We can drink several a day, so buying it can run into money—plus a lot of plastic into the landfill. Not every iced coffee we’ve bought has lived up to our…
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For two years we’ve had our eye on Blossom Water, an innovative beverage in a crowded field that has not yet gotten the distribution we think it deserves. We keep checking the store locator, hoping for something near us. We drink it at the trade show where we first discovered it; and we do buy…
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This beautiful plate from Gardenia restaurant in New York’s Greenwich Village is a composition of grilled mackerel, butternut squash and endive, garnished with baby greens dressed in vinaigrette and a dollop of pesto. But what really stood out to us is what we’ve named “American bruschetta,” a square of crustless white toast, topped with pickled…
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California-based McConnell’s Ice Cream has always been a small family company. Founded in Santa Barbara in 1949, the McConnells made everything from scratch, in small batches, with milk and cream from cows who graze on Central Coast pasture. It’s still made the same way—including pasteurizing the raw milk at The Old Dairy creamery (it dates…
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