Foodie.com

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Maybe I’m just weird, but I find looking through beautiful photos of food both relaxing and inspirational. I used to flip through magazines, which was replaced by RSS feeds, and now I love scrolling through pages of tantalizing food on websites that aggregate food photos. Lately though, it seems like there’s a new site coming [...]

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Molokhia (Egyptian-style)

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Molokhia ( ملوخية), also known as Jute, or Jews Mallow is the name of both a plant and a dish. It has medium sized saw-toothed leaves that come to a point at the tip and have small tendrils at the base of each leaf. Nutritionally, it has three times the calcium and phospherous as Kale, [...]

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Best Eggs Benedict

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I tend to like my breakfasts savory rather than sweet. Maybe it’s the Asian DNA, but eating a syrup drenched pancake for my first meal just doesn’t have the same appeal as an omelette. It’s also worth noting that I like my eggs runny, prefer good ham, and that nothing puts a smile on my [...]

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Pickled Peppers

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For many, the word “pickle” conjures images of an intensely sour and salty gherkin, colors muted, and the flavors rendered musty and with age. But that’s not how they have to be. Using fresh vegetables like bell peppers, you can make a bright flavorful quick pickle that takes almost no time to make and makes [...]

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New England Clam Chowder

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In a world where most clam chowders would be more aptly named “clam flavored potato soup”, finding a morsel of clam is like winning a Toyota Camry. It’s a feeling of elation that’s quickly tamped down by the realization that the rubbery clam is bland and tasteless. That’s not a problem you’ll have in my [...]

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Vegan Basil “Chicken”

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If you read my post on making vegan ground “meat” a few weeks ago, you’ve probably been wondering what you can make with it. Here’s one dish that I can’t stop making. Aside from being absurdly simple to make, this earth-friendly take on Basil Chicken is delicious and healthy. Head over to PBS Food to [...]

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Sloppy Joe

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My first encounter with the Sloppy Joe was at my elementary school lunch counter where giant cans of sloppy joe mix were dumped into beat-up chafing dishes before being unceremoniously ladled into a crumpled hamburger bun. It may not sound like much of a lunch, but with other options like leathery turkey smothered in mucus-like [...]

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Mille Crêpes

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Twenty layers of buttery maple crepes layered with a maple-scotch pastry cream, topped with a crisp layer of caramelized sugar. Need I say more? This week over at PBS Food I show you how to make my take on this French classic. It’s the perfect cake for people who don’t bake. continue →

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