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One Last Warm Breeze
Editors Note: My neighbor Kashou Bennett who blogs at The Straight Torquer has been bragging about his garden for months. As we wrap up our outdoor activities, Kash gives us one more remembrance of...
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Top 10 All-Time ES Recipes
Ever wonder which recipes your ES co-readers are ogling most? Well here’s the rundown. From our humble beginnings throwing all our leftovers into a sushi roll to our more refined recipes for putting an...
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Homemade Pasta, Take Two
Right off the bat, I have to give you ESers credit for suggesting the Pioneer Woman’s pasta recipe. I used it for my second go at making pasta and it blew the recipe from the pasta machine box out of...
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Parsnips are the New Prozac
I’m cranky. Yea, I’m cranky. That’s what it is. It’s been a cold (but, I have to admit, awesomely snowy) winter. And a long winter. It’s March and I’m still cold.I haven’t cooked anything worth a...
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Feed Us Back: Comments of the Week
- Last Halloween post, we swear, but we had to share this photo from reader Dan of Food in My Beard, who proves that broccoli costumes don’t have to end up on the worst list. Also, Mr. and Mrs. JoeHoya...
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Killer Crowd-Pleaser Pasta
Lots of wine, lots of friends, lots of food… what can be better than a big dinner party? Being the convivial hostess that I am, I’m constantly gathering friends together for festive meals. I love...
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100 Ways to Use Beer in Food and Drink #8 and #9: Black and Tan Beer-Infused...
To all you naysayers out there: you lose! Yet again I accomplish both #8 and #9 of my quest to use beer in 100 different dishes. This time, I wanted to make something versatile, that could go with...
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Honeyed Almond Blackberry Pinenut Tart
You know, I consider myself to be a pretty lucky lady. Not win-the-lottery lucky, but my life is pretty good. Maybe it’s the holidays making me soft, but I’m really feeling my luck lately. I’m lucky in...
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Pretty as a Picture (At Long Last)
I consider myself to be an above average home cook. I get lots of practice, what with putting dinner on the table seven nights a week and all (six if my husband gives in to my love of Pete’s Apizza.)...
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The Power of Salt
Remember when salt used to come only from those large cylindrical containers, and it was really just an afterthought, casually sprinkled atop your bland meal? I’m not sure what happened, but somewhere...
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