May 31, 2009 It's easy to find a Milky Way or a Mounds bar. They're made by mega-candy manufacturers and are everywhere. But there are still some small regional candy companies making the snacks we remember from childhood. The Pearson Candy Company in St. Paul, Minn., celebrates its 100th birthday this year.
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May 31, 2009 We're searching for the perfect summer grilled dessert, so send in your favorite recipes. The best of the bunch will be presented to a panel of judges, who will then pick the ultimate grilled treat.
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May 31, 2009 Migrant workers' children at the Dandelion Middle School in Beijing were given three meals fortified with micronutrients each day for eight months. Their health improved dramatically after the experiment, as did their test scores.
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May 29, 2009 Valerie Gaino, who lives in Pichilemu, Chile, submitted a recipe for dal, an Indian dish. She learned how to cook it six years ago from a fellow traveler from Tasmania. "I've fed many hungry surfers from all different countries with this dish ... nobody has ever complained," Gaino says.
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May 29, 2009 Just after the snow melts but long before the last frost, hardy New Englanders take to moist meadows and muddy riverbanks in search of the fiddlehead fern. It looks like the scrolled top of a violin and tastes a little like asparagus.
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May 27, 2009 Alone, mint is piercing and paprika rounded. Together, their sweetness converges into something completely different from either — an herbal, fruity wake-up call, confused and aromatic; cool on the sides of the tongue and warm at the tip.
May 26, 2009 In her quirky, globe-trotting book The Spice Kitchen Michal Haines displays a range of culinary endeavor that would dazzle the most jaded spice merchant on the Silk Road.
May 26, 2009 Even if you don't want to salt your own pork, smoke your own duck or preserve your own lemons, that's OK. Preserved, by Nick Sandler and Johnny Acton, is filled with recipes that will work with dried, canned and preserved goods from the store too.
May 26, 2009 In case you were wondering when would be the best time to get beyond the fast-food tacos you grew up with, that time is now.
May 26, 2009 In Soaked, Slathered, and Seasoned, Elizabeth Karmel skips the usual macho seminar on flame-taming and gear, and instead trains her laser-like focus on the real prize: where the flavor comes from.
May 26, 2009 There's something sweetly avant-garde about the recipes in Maria Elia's The Modern Vegetarian, a book that loves its grains and vegetables for their own sake, not for their ability to masquerade as meat or camouflage its absence.
May 26, 2009 So many of the elements of the Greek kitchen are well known, yet for one reason or another they don't add up to something we turn to night after night. Maybe that's because there hasn't been a basic, here's-how-we-do-it Greek Joy of Cooking — until now.
May 26, 2009 Instead of running a mile down the road behind your still-new-to-a-bicycle son or daughter, food writer Nigella Lawson says, you could be making some cookies or bread rolls. It's another way to spend time with your children and get them to eat their food.
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May 26, 2009 Renee Behnke's emphasis on summer produce make it a good source to turn to after one of those trips to the farmer's market where you accidentally got one of everything and don't know what to do with it (Answer: Ratatouille with Fresh Rosemary.)
May 26, 2009 You may not have realized before now that you need to know how to make sausage, but that only because you haven't yet succumbed to the pork-worshiping, boudinacious, jambalayicious world of Real Cajun.
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