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[Photograph: J. Kenji López-Alt, Vicky Wasik] The line between “Italian” and “Italian-American” cuisine can be blurry at times—some dishes, like lasagna, inhabit both worlds, though you may find major differences in preparation between the two versions. But there’s one thing that pretty much all Italian-American dishes have in common, and not all Italian ones do:

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A Spicy, Boosted Nut Butter

Around here we call this fire butter, but that’s probably being overly dramatic. It’s an invigorating mix of ground ginger, cinnamon, and cayenne pepper blended with walnuts and vanilla extract into a homemade walnut butter. If I have maca powder or mesquite flour on hand, I add those too. This became a fast and feisty

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How to Make Crispy Chocolate Popcorn

[Photographs: Vicky Wasik] If there’s one thing my friends know about my eating habits, it’s that I’m a popcorn fiend. Buttered or plain, salted or sweet, popcorn is the snack I most often whip up for myself. Lately I’ve been grooving on this chocolate variation, with a mellow flavor and crunch reminiscent of Cocoa Puffs.

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I believe in the power of a tidy, happy refrigerator – even if I don’t always succeed. And those of you who follow me on Instagram know I like to take a few minutes to freshen up my refrigerator each weekend. I’m working on a more detailed post about my favorite fridge storage strategies, best

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[Photographs: Vicky Wasik, Max Falkowitz, Carrie Vasios Mullins, Jennifer Latham] The main course is certainly important, but dessert is arguably the central part of the Rosh Hashanah meal. This is a time to break out the sugar—sweet foods are a must because they symbolize a sweet year to come. Apple slices and honey are the

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[Photographs: Vicky Wasik] My childhood was filled to the brim with sunny American cheese. Kraft made many appearances in my early days of recipe development. I’d zap slices with milk in the microwave for a cheese “soup” that I’d eat while sitting cross legged on the carpeted floor, dunking cold parathas into it and dodging

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[Photographs: Vicky Wasik, except where noted] When I was growing up, in a landlocked city where no fresh clams could be found within a 50-mile radius, my mother made us a questionable version of pasta with clam sauce at least once every other week. It amounted to a bowl of spaghetti swimming in a mixture

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Let It Be Sunday, 137!

Sweet, friends.  Thank you for such a lovely reception in Portland this week.  It filled my heart to meet each of you!  Truly. Those are real words.  Today I’m making chocolate cakes, 10… if all goes according to plan for Secret Supper on Sauvie Island in Oregon.  I have a feeling it will be deeply

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A Big, Crunchy, Better Breakfast Cereal

I’m going to share with you a bigger, better, crunchier breakfast cereal. Some of you aren’t going to be interested in this concept at all, and that’s cool (I think a taco recipe is up next). For some of you, this is going to be a game changer. I’ve been making my own dry cereal

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pin it!pin it! Welcome to another edition of happy hour, pals. We’re having a very relaxed weekend over here with a bonus Monday off for Mark. It’s a little overdue because we’ve both been working like crazy. Lots of hikes, laundry, good meals, and maybe a trip to the new Whole Foods just over the

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Because pumpkin recipes can often be so wrong, you need a list of when they are so right. A hit-list of recipes to have in rotation for peak pumpkin (and winter squash) season. Emphasis on dinner, emphasis on savory. 1. Pumpkin and Rice Soup – (101 Cookbooks)Six ingredients stand between you and this favorite ginger-chile

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marbled banana bread

Less than a week after I delivered the ostensibly completed manuscript for that my second cookbook (just 40 days now!), I received an email from someone was looking for a recipe for a chocolate-vanilla marble cake like the one her grandmother had made, one that had great texture and wasn’t too sweet. She said that

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The Food Lab: How to Cryo-Blanch Vegetables

[Photographs: J. Kenji López-Alt] Editor’s Note: This article is adapted from my book, The Food Lab: Better Home Cooking Through Science. I hope you enjoy it. You can order the book here or on Amazon. Visit my personal website and sign up for the Food Lab newsletter to be the first to hear about my

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[Photographs: Vicky Wasik, Daniel Gritzer] Rosh Hashanah isn’t necessarily a time for culinary innovation—your family has probably been eating the same things for years. But food is a huge part of the holiday, so it’s worth putting some thought into what you make. That could be as simple as a brisket braised to moist, tender

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Brunch Cocktail In A Can: Micheladas

We made it! If we were working for the weekend, it looks like the weekend has finally cozied up next to us for a spell – not a moment too soon.   I wrote the book on brunch… and if not the book on brunch, certainly a book on brunch.  Does my inflection translate?  In

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