Chef James Rigato created his Cajun chicken pizza when he was just a teenager. Jacob Lewkow hide caption

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This Cajun Chicken Pizza Will Remind You Of Your Salad Days
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Found Recipes: A Sauerkraut Surprise
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A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Hulton Archive/Getty Images hide caption

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On His 80th Birthday, Shake It Like Elvis With A Milkshake
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After a long night, don't head to the medicine cabinet — head directly to the stove and a simmering pot of posole. Jesse Hendrix Inman/Courtesy of Estes PR hide caption

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A Cure For The Common Hangover, Found On The Stove
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Susan Tannewitz-Karnes grew up eating Mrs. Lawrence every Christmas. The tea cake was so beloved that Tannewitz-Karnes and her siblings would argue over who received more than their fair share. Courtesy of Susan Tannewitz-Karnes hide caption

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After The Presents, A Buttery Tea Cake Tradition
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Cookbook author Dorie Greenspan says she makes a "Franco-American" buche de Noel with American flavoring and French technique. Alan Richardson/Courtesy of Houghton Mifflin Harcourt hide caption

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Yule Have To Try This Gingerbread Buche De Noel
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Chef Jay Bentley makes his pork schnitzel with panko instead of the more traditional bread crumbs. He gets his pork from growers who raise heritage-style pigs that are allowed to forage outside. Courtesy of Jay Bentley hide caption

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Pork Schnitzel: One Chef's Secret To Marital Bliss
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Roasted pineapple Alan Richardson /Houghton Mifflin Harcourt hide caption

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A Boozy Parisian Pineapple That Tastes Like The Holidays
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Gesine Bullock-Prado's "Mittens The Cat Cake" takes a few days to make — but she says it's worth it. Courtesy of Gesine Bullock-Prado hide caption

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Good Luck Keeping Your Paws Off 'Mittens The Cat Cake'
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True cheddar cheese can take months — even years — to age. So Claudia Lucero created a faux-cheddar that can be made in very little time. fotolia hide caption

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How To Make A Faux Cheddar In One Hour
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Slovak language instructor Julia Vrablova sought out women who could teach her to make the dough for tahana strudla, which can be made with ground poppy seeds, apple or sour cherries. Courtesy of Sasa Woodruff hide caption

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A Traditional Strudel Recipe 'Pulled' From The Past
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You don't have to travel to Paris to savor Steven Raichlen's French Bistro Brisket. John Kroll/Flickr hide caption

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Bring Home A Taste Of Paris The Easy Way With French Bistro Brisket
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The key to authentic hongshao rou, or red-braised pork, is to use two different types of soy sauce — light and dark. Courtesy of Oliver Wang hide caption

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The Secret To This Melt-In-Your-Mouth Pork Is In The (Soy) Sauce
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A few jars of strawberry jam bask in the light of what made them: the summer sun. Christian Grantham/Flickr hide caption

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Simple Summer Jam Session Calls For Strawberries And Sunshine
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Freshly picked weeds, hot from the fryer. Sarah Miles/Flickr hide caption

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A Sweet Solution For Dandelions: Eat 'Em To Beat 'Em
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Don't diss the sauerkraut: It may be a hot dog staple, but it's more versatile than you think. Courtesy of Edward Lee hide caption

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Freed From The Sidewalk Cart, This Sauerkraut Goes Global
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When leaving the oven, these "money buns" look like they're made of gold. Alexandra Grablewski/Courtesy of Houghton Mifflin Harcourt hide caption

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Bake Mom Some Skillingsboller: Simple Buns With A Tricky Name
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Consider The Can: An Unlikely Twist On A Louisiana Dish
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