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To create the ultimate version of this appealing dip with bold Southwestern flavors and a simple, no-fuss technique, we distilled every layer down to its essential flavors and designed our recipe to emphasize those elements.

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Most turkey burgers are dry, bland, or loaded up with flavor-blunting fillers. To create juicy, well-textured turkey burgers, we ditched store-bought ground turkey in favor of a home-ground turkey thigh, which boasts more fat and flavor.

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Kale is closing in on romaine as the Caesar salad green of choice; the hearty, nutrient-dense leaves, with their pungent earthiness, pair surprisingly well with the tangy Caesar dressing – perhaps even better than romaine.

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Sausage and onions are a classic pairing that sounds tailor-made for the grill. But the reality is usually onions that are both crunchy and charred and sausages that either dried out or — even worse — catch fire.

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What if you had a prep cook in your kitchen? A sous chef who made sure that all of the slicing and dicing and mincing and zesting was done for you, so that when it came time to make dinner, all you had to do was wash your hands and start cooking?

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Although most people think of pesto as an Italian sauce made with herbs (most famously, basil), many ingredients can be ably featured in a pesto. One of note is kale — leafy and deep green, with an earthy, slightly bitter flavor.

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Editor’s Note: The recipe for “whoopie pies” in last week’s Tri-County Sunday brought a quick response from one faithful reader. Since I’ve never made a gob in my life, I’m bowing to the expert and her Mother’s delicious recipe. Thanks Beth for taking the time to set us straight on gobs!

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Minneapolis taverns are famous for the Jucy Lucy, a moist beef burger stuffed with American cheese. Replicating the Jucy Lucy seemed easy enough — but our burgers, cooked to well-done to melt the cheese inside, were dry and tough or the cheese melted through the meat, leaving an empty cavern…

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Larb is a Thai minced-meat dish that some regard as the unofficial national dish of Laos. It is bursting with the quintessential flavors of this part of the world, that amazing balance between hot and sour, salty and sweet.

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Though traditional paella centers on a variety of meat and seafood, we wanted to develop a vegetable-focused version that highlighted the array of hearty vegetables common in Spanish cuisine: artichokes, bell peppers, fennel, and peas.

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In the most perfect of all worlds, things look as good as they taste. That’s true with this dish. Pink salmon, bright tomatoes (grab multicolored ones if that’s an option), flecks of purpley onion, pale chunks of toasty bread and a drizzle of bright green basil oil — a virtual rainbow.

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It’s easy to understand the appeal of preparing chicken parts and root vegetables together on one sheet pan, but without the right technique, you are apt to wind up with unevenly cooked meat and greasy, soggy vegetables.

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I won’t say this soup is authentic, but it did take inspiration from a Korean ramen-style bowl, while I improvised with ingredients already in my kitchen. It also nipped my craving for a healthy, spicy soup on a rainy day. You can see that there are no ramen noodles in the soup – I had a pac…

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A trip to the farmers market easily yields the ingredients to assemble a one-dish springtime dinner. It doesn’t require much: a whole chicken, a bunch of spring greens, new potatoes and green garlic. Add to it a generous glug of olive oil and the juice of a fresh lemon, and you have the fixi…

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If there is any food that evokes intergenerational and international comfort, it’s meatballs. Not only do meatballs simply taste great, they are also present in nearly every cuisine and enjoyed by children and adults alike. Your mother probably made meatballs, as did her mother, and chances …

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If you’re like me and can’t resist buying hothouse grape tomatoes in the middle of the winter – even when we know better – this recipe will address any buyer’s remorse. It’s not the fault of the tomatoes, of course. They do look irresistible, but looks can be deceiving with these plump and o…

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When it’s cold, snowy and gray outside, it’s the season for root vegetables. We can count on these not-so-fair-weather friends to usher us through the frigid months, gracing our tables and fortifying our diets with their sweet, nutrient-rich roots. These winter workhorses are storehouses of …

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It’s the time of year when I have an urge to travel. Call it cabin fever or simply the craving to be somewhere warm and exotic, where the sights, sounds and smells of a new culture are revitalizing. It just so happens that this is also the time of year when my urge to travel collides with re…

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When it’s cold, snowy and gray outside, it’s the season for root vegetables. We can count on these not-so-fair-weather friends to usher us through the frigid months, gracing our tables and fortifying our diets with their sweet, nutrient-rich roots. These winter workhorses are storehouses of …

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January invites slow-cooking and one-pot meals. After the fancy food and hoopla of the holidays, the first month of the new year welcomes comforting meals without any bling or pretension. This curry is a perfect example. Brimming with vegetables and infused with coconut, this rich and aromat…

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There is no better time to have a salad than in the winter. Yep, that’s right: Salads aren’t just summer fare. When the cold weather settles in, it’s even more important to get our daily dose of vitamins and nutrients. Luckily, winter brings its own produce rock stars — from glistening citru…

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Obviously, we love cooking. At The Culinary Institute of America, it’s in our shared DNA to boil, braise, baste, and bake. But when it comes to realizing the full potential of our ingredients, especially fresh fruits and vegetables, raw is the answer.

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After I finished cooking school in Paris, I lived in Switzerland for a number of years. During this time, I acquired another important form of education, which is the Swiss view of chocolate as sustenance. In Switzerland, chocolate is considered a staple and a panacea for all that is fraught…

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When it comes to landing dinner on the table on a weeknight, fish fillets are among the very quickest dishes you can prepare, rarely requiring more than five minutes to go from raw to ready to eat. And given the relative mildness of a fish’s flavor, they’re a natural canvas for a vast palett…

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I grew up on an incredibly tight budget, so I come by my thrifty ways naturally. My mom, a single college student with two daughters, was a master at stretching a dollar, unapologetic about her need to count every penny. Still, she insisted on the occasional small splurge, and for our birthd…

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The stars aligned when our forefathers signed the Declaration of Independence right in the middle of berry season. And while maybe that wasn’t part of Thomas Jefferson’s agenda, we really ought to take advantage of it.

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When did Brussels sprouts go from healthy food our moms couldn’t get us to choke down to trendy gastropub fare? Answer – the instant someone realized that the tender little sprouts could be fried in bacon grease.

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My 16-month-old daughter has started identifying her favorite fruit, joyfully crying “ba-TA-ta!” as soon as she spies the cheery yellow fruit in our produce basket. She repeats its name in the hopes that I’ll work my mummy magic on the banana, snap the peel open and reveal that sweet, creamy…

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Have you ever noticed how tough it is to sweeten your favorite iced beverage using regular granulated white sugar? You can stir and stir, but the sugar tends not to dissolve and you’re left with a barely sweetened drink. That is, until you reach the bottom of the glass, when you’re smacked w…

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When people think barbecue sauce, they usually think something tomato- or vinegar-based. But today, I want to convince you to consider another breed of barbecue – white.

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With a delicate flavor, rosy pink flesh and a texture similar to trout, pink salmon offers a blank canvas for sauces and other flavorings. Pink salmon is extremely lean, with soft meat and a small flake.