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corn fritters

We used to fritter on the regular. The earlier archives of this site are filled with favorites that got us through many snacky toddler meals and excesses of vegetables: broccoli-parmesan, zucchini, cauliflower-feta, cabbage and mixed vegetables with an okonomiyaki vibe, mixed vegetables with a pakora-spiced vibe, and of course, potato latkes in every shape and

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The Best Waffle Recipe

If you’re a waffle fan, please give these a try. Everyone needs a solid waffle recipe in their back pocket, and I’m quite sure these are the end of the waffle conversation for me. You’re looking at the waffles I make for every family brunch. They’re the waffles requested by my seven-year old nephew when

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Turn pineapple cores and pips into a fresh and flavorful no-cook syrup, perfect for summer cocktails, pineapple-spiked limeade, or a tropical drizzle over your next batch of banana-stuffed French toast. Read More Restaurant Marketing

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Part 2 of Ed Levine’s conversation with pitmaster Rodney Scott. Read More Restaurant Marketing

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From now through Prime Day, you can save $30 on your first AmazonFresh order of $100 or more. That’s $30 toward groceries, whether you need cream for Stella’s silky-smooth no-churn ice cream or ears of corn to grill and smother in mayo, chili powder, and cheese for Kenji’s epic elotes. Read More Restaurant Marketing

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Five Minute Tomato Sauce

Let’s talk about tomato sauce. Last week in an airplane miles above the expansive plains of the mid-west, in the midst of a flurry of turbulence, it dawned on me that I’ve never shared with you my all-time favorite tomato sauce recipe. I’ve included the recipe in one form or another in both of my

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Smoky Jackfruit “Chicken” Salad

Can you believe we’re more than halfway through the year? I sure can’t. When it hit me that we were 6 months into 2018, I did a bit of a mental check-in on how things have been going so far this year—it’s definitely had its ups and downs. My challenges this year have been mainly

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here’s no shortage of ways to combine bread, meat, cheese, and eggs. I’m sure you could come up with lots of great versions on your own, but if you need a little help getting started we’ve rou Read More Restaurant Marketing

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Take a break from recipes based on evaporated or sweetened condensed milk, with a no-churn vanilla ice cream based on the simplicity of whipped eggs, vanilla, sugar, and cream. Read More Restaurant Marketing

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Cornbread Topped Three Bean Chili

Can we put that in a bowl? A bowl gives me license to settle into my favorite corner of the couch, cross my legs up under each other, cozy back, flip on the television, and lightly judge people who have chosen to put themselves on reality television shows.   It’s the bowl, thank goodness. It’s

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How to Cut Watermelon

Some tips to help you pick a ripe watermelon, and how to cut it when you have one. Read More Restaurant Marketing

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Sriracha Rainbow Noodle Salad

This is a noodle salad you’ll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) – it’s simple but strong, and steps in with an assertive spicy sriracha-lime

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How to Make a Japanese Breakfast

When I get on a plane to Japan, breakfast is the meal I anticipate most. Not ramen, not a sushi omakase or pristine slices of sashimi, but a “Japanese breakfast”: salted salmon, rice, and miso soup, with a few optional and customizable accompaniments. There is no better breakfast in the world. Read More Restaurant Marketing

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A Maryland crab feast, in which blue crabs are steamed with Old Bay seasoning, is a culinary tradition worth learning how to prepare—and eat. This guide takes you through steaming the crabs and picking them apart, one step at a time. Read More Restaurant Marketing

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Saffron Vanilla Snickerdoodle Cookies

The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is

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