Blueberry Yogurt Pancakes

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If I’m going to eat something called blueberry pancakes, I want a sweet indigo marble to burst into a pool of tart flavor with every bite. Sadly, most pancakes I’ve come across that proudly proclaim their contents, are a far cry from the berry spangled pancake of my dreams. Devoid of flavor and with giant [...]

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Rusk

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In Japan, where wasting food is tantamount to heresy, they’ve taken this humble upcycling of stale bread and turned it into a culinary craze. But rusk is ridiculously simple to make at home and not only does it prevent waste, it makes for a delicious teatime snack. Head over to PBS Food for the lowdown. [...]

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Peanut Butter Chicken Tacos

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I know what you’re thinking. “Peanut butter in a taco?!” It might sound a little crazy, but hopefully I’ve earned enough trust from you all over the years that you believe me when I tell you that it makes for an awesome combo. Moles(the Mexican sauce, not the burrowing rodent) traditionally use nuts and seeds [...]

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Muhammara

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Often found as part of a meze, this popular dish originated in Aleppo, Syria, which is known for its wondrous red chili peppers. Like most dishes that have been around since before the reign of cookbooks and measuring cups, Muhammara is made in about as many ways as there are cooks who make it. Most [...]

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Pasta Primavera

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If you live in the northern latitudes spring tends to come a little late, but when it does finally arrive, it comes fast and furious with an onslaught of blossoms, fruit and vegetables. A recent haul of asparagus, snap peas and baby ramps inspired me to come up with a fresh take on this new [...]

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Twice Cooked Pork (Huí Guō Ròu)

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It’s Cinco de Mayo and you’re probably wondering why I’m sharing a Chinese dish with you on this day that General Ignacio Zaragoza Seguín led a ragtag band of Mexicans to victory against a French force double it’s size. Well, I don’t have a good excuse, but I can tell you that this Huí Guō [...]

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Braised Mushroom Tacos

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When it comes to Mexican cuisine, there are few things more provocative than a classic mole that involves hours of roasting, grinding, caramelizing, and braising. As delicious as it can be, not every occasion calls for a whole day spent in the kitchen, especially on a day like Cinco de Mayo, which for me, is [...]

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Tuna Tartare with Yuzu Gelée

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This tuna tartare is easy to make and makes for an impressive first course for a dinner party. With a flavorful layer of tuna marinated in olive oil, soy sauce and chives, a layer of creamy avocado, and a magical gelée made with with yuzu infused dashi, it’s as visually stunning as it is orally [...]

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