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Dorie Greenspan's quest for her friends' chocolate mousse recipe was the stuff of private-eye fiction. Yet she figured it out, and as a Valentine's gift, she passes the delectable mousse along to us.
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A Chinese cookbook author remembers her childhood in China, where dumplings were steamed to conserve precious cooking oil. Recently she gave her favorite steamed dumplings an update.
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American chefs from coast to coast are using evergreens to develop unique flavors in dishes from white fir and sorrel broth to pine needle vinegar to smoked mussels. It's a food trend with roots that go back centuries.
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Organizers of the Winter Games are preparing to serve up quite a bit of the hearty, deep-red Russian soup. Which is kind of ironic, says Russian food writer Anya von Bremzen, since borscht carries with it complicated political implications. And not all borschts are created equal, she warns.
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Michael Zusman used to be a lawyer, specializing in suing financial companies. The work literally started making him sick. Then he stumbled into baking. His new cookbook promises that you can make your own pastrami, pickles and bagels better than you can buy at your local deli.
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Tired of the same old pumpkin pie or squash side dish? Morning Edition challenged Chris Kimball of America's Test Kitchen to shake up Thanksgiving with recipes that put a new spin on the humble gourd. His chosen recipes include barley risotto with butternut squash and maple-pumpkin stack cake.
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The Mexican Day of the Dead holiday is a time to remember the dead and prepare for their visit. It's also a time for food and friends. With Dia de los Muertos just around the corner, learn how to make a pumpkin and ancho chile mole and the traditional dessert bread, pan de muerto.
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Craft beer is having its moment. Microbreweries and craft beer operations are thriving, and weekend warriors spend hours in the garage honing recipes and sharing test batches. But beer isn't always a standard go-to ingredient for home cooks — which means you may be missing out on the complexity beer can bring to cooking and baking.
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Jews across the world are sitting down to a big meal before Friday's Yom Kippur fast. And many of them are eating kreplach. Some say these strange-sounding-yet-good-tasting dumplings are a holiday meditation on our inner and outer selves. Or maybe they're just a delicious example of the peasant cooking of Eastern Europeans.
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It's a flavor combination that blends the familiar with the caveman and is a favorite of the patrons at Sunny Anderson's local bar in Brooklyn.