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    Posted on 17 Nov 2017

    The New Yorker (Grilled cheese Reuben with sauerkraut & Russian dressing) There are conflicting claims as to where the classic Reuben sandwich was invented, but it’s often associated with New York.

    Here’s Becky Wilkinson's version taken from Melt It.

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    Posted on 01 Nov 2017

    Salads don’t have to be dull and boring. All they need is a little tender loving care (and perhaps the odd dash of spice) to really bring them to life. Here, I’m talking “in yer face” roasted cauliflower florets paired with toasted pita pieces and a creamy tahini dressing that will end your limp leaf memories and catapult you into what I’ve dubbed “21st Century Eating.” That’s where we have our cake (or in this case, salad) and eat it… flavor, texture, and freshness combined—there’s very little not to like about this recipe. So much so, I’d happily serve it for lunch, dinner, and even at parties—it never fails to get a bounty of enthusiastic “mmms” and “wows.” Now, when’s the last time you heard that said about a salad? Serves 2 to 4

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    Posted on 05 Jun 2017

    Like many vegans, falafel is my go-to savory snack food but, by golly, they can be a pain to make. As they are prone to disintegrating when shallow fried, I decided to forgo the frying-pan palaver a long time ago and instead opt for a healthier, baked option. Crammed full of fragrant cilantro with just the right touch of lemon, these fragrant burger-style patties are perfect in a pita or atop a wholesome bulgur bowl tossed with roasted veggies (see page 91). Or why not form into smaller burger bites for an excellent canapé, adorned with a dollop of hummus and a slice of fig—these are endlessly versatile. Serves 2 to 4

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    Posted on 10 May 2017

    What in the world did we do before someone thought of putting salad in a jar to take to work? While some are still happy to use an old plastic container with a poorly fitting lid to hide their soggy sandwiches, others have taken to the more stylish packed lunch in a Mason jar, the contents of which are on display for all to see. Salad in a jar should be built in layers, and you should make sure it won’t be mixed up before you get to work. If you combine all the food groups, you won’t be searching for chocolate in the middle of the afternoon. Make sure you have protein, starchy bean or grains, vegetables, and fruit as well as salad leaves in your jar. Incidentally, jar salads are not just for work—they are great for entertaining since they can be prepared in advance and handed around with long spoons—they even work at buffets when guests are not sitting down.

    From Around the World in 120 Salads by Katie and Giancarlo Caldesi

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    Posted on 27 Apr 2017

    This carrot, cashew, and pesto combo makes for a great dinner party appetizer dish or entrée for a fancy lunch. The layers of textures and flavors are sure to trick your guests into thinking that you’d spent the day cooking instead of assembling!

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    Posted on 20 Apr 2017

    If you have been searching the globe for something to have your Unicorn Frappuccino with, search no longer! Who can resist a macaron, especially when they come in a color medley!

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    Posted on 14 Nov 2016

    Kick up your Thanksgiving stuffing game this year with Kelis's sweet and spicy take on a classic.

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    Posted on 06 Oct 2016

    Wouldn’t you rather stay in your PJs on Saturday morning instead of racing to the doughnut shop? Now you can! In less time than it takes to get dressed and walk the dog, you can have homemade doughnuts cooling on the counter. And these aren’t just any doughnuts—they’re rich, chocolatey brownie doughnuts! Plus, you can sweeten the deal with your favorite toppings.

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    Posted on 03 Oct 2016

    Every time I make this recipe, I think: The only thing missing is my grandmother smacking my hand for snacking on the raw cookie dough. With this recipe, feel free to snack away—the dough is egg-free! I’m proud to say this triple-decker brownie was the best-selling dessert at Disney World’s Hollywood Studios theme park three years in a row

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    Posted on 21 Sep 2016

    A truly magical infusion featuring cardamom, cloves, star anise, and crushed fennel seeds. This tonic has a floral aroma and layers of rich, complex flavor—it is truly the beef motherlode.

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    Posted on 19 Sep 2016

    You are making two pizzas here, one topped with red onion and mozzarella, the other with butternut squash and feta. They make a lovely pair. You wouldn’t call butternut squash a standard pizza topping, but it turns out to be an inspired one.

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    Posted on 08 Sep 2016

    The very first thing you can begin to do throughout your day to aid your belly is to begin to learn how to talk to yourself more effectively and how to focus on your breathing. Here's how:

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    Posted on 25 Aug 2016

    The word sherbet derives from the Arab sharab, a sweetened fruit drink that has barely changed in nature for over five centuries; Persian kings were said to drink theirs cooled with snow. Using dried apricots to make this simple Uzbek sherbet gives it a beautiful color and wonderful honeyed taste.

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    Posted on 12 Aug 2016

    Khachapuri, a hot cheese-filled bread, claims the title of Georgia’s ultimate comfort food. It is so much a staple of the Georgian diet that the Khachapuri Index uses the price of the ingredients as a measure of local inflation.

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    Posted on 22 Jul 2016

    These wonderfully delicious little balls are perfect as a snack for packed lunches or an afternoon snack, or anytime for that matter. They last really well in the fridge, so once you have made a big batch they can be kept in the fridge for when you need them.

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