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When strawberries are in season, the Food Network's Amy Thielen's thinks of jam — sun jam. She shares her grandmother's method for making preserves with little more than sugar and the summer sun.
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For those who love a green lawn, those pesky yellow flowers can be an eyesore. For Irish chef Darina Allen, they're the key ingredient in a sweet, summertime treat.
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The co-founders of Cowgirl Creamery were among the first American cheesemakers to be recognized by the prestigious French cheese guild. So they know a thing or two about storing and using old cheese.
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Chef Edward Lee was introduced to sauerkraut by New York City's hot dog carts. But when he tried his mother-in-law's recipe, he knew it deserved a better pairing: five-spice-rubbed pork ribs.
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Bacteria can make a bread rise and give it a cheesy flavor. That's the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn't have yeast on hand.
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Nof Atamna-Ismaeel, an Arab Israeli, is the latest winner of the Israeli reality cooking show Master Chef. She plans to open a cooking school to bring Arabs and Israelis together at the table.
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Patients undergoing chemotherapy need to eat to stay strong. But the drugs can cause nausea and damage taste buds. New flavors and spices can help a lot, a chef says.
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Learning to garden and cook with cheap, healthful produce helped JuJu Harris survive while raising her son on food assistance. In a new cookbook, she shares her tips for struggling moms.
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A stewed dish cooked very low and slow, cholent has roots in the Jewish Sabbath. This ancient stew directly inspired the Crock-Pot – and maybe the French cassoulet and Boston baked beans as well.
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Food writer Julia della Croce got quite a surprise when she discovered a purple variety of sweet potato at the market — and her signature Italian dumplings got a kick of color.