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What’s up, Doc? Beautiful produce at the farmers market, in non-conventional colors. Look for burgundy, maroon, white and yellow carrots. Orange and yellow beets. Purple “green” beans and bell peppers. Green, orange and purple cauliflower. Heirloom tomatoes in burgundy, green, yellow and stripes. Some of the unusual hues are the original colors—carrots, for example, were…
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To keep garlic fresh, store it in dark, dry, cool place. Photo by Zsuzsanna Kilian | SXC. Garlic powder is a pale substitute for fresh garlic. Some people use it because of the convenience: A jar of garlic powder is always on hand, whereas one can be out of fresh garlic—or worse, discover that…
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Editor’s Note: Fagor America, whose canning product is featured in this article, ceased operations in 2018. However, the majority of the article is still relevant to home canners. You can find numerous other brands of home canning kits. Plus, enjoy the history of canning, below. If you love to cook and teach your family how…
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Apple slices and chopped walnuts in a green salad. Photo courtesy Equinox Maple Flakes. America needs more fruit in its green salads. Except for Asian chicken salads that toss in mandarin segments, we tend to keep a strict separation of fruits and vegetables. One of THE NIBBLE’s consulting chefs, Eric Dantis, always added some…
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Bacon cole slaw with Wisconsin blue cheese. Photo courtesy EatWisconsinCheese.com. If you’re looking for a way to change up your summer cole slaw and potato salad, we recommend bacon (or vegetarian bacon). Or, you can substitute the vegetarian, kosher Baconnaise, a bacon-flavored mayonnaise we love. Real bacon or faux flavor, the smokiness adds a…
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