TIP OF THE DAY: The Joy Of Soy

Want more soy in your life? Edamame (the Japanese word for green soybeans), once found only at Japanese restaurants, are now available almost everywhere, in the frozen vegetable case. (Guess what—the restaurants buy them frozen, too.) Steam them and eat them as a snack or an appetizer Japanese-style, squeezing the beans from the pod into…
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FOOD HOLIDAY: National Mushroom Month

September is National Mushroom Month, which made us wonder: Is there a logical way to choose which types of mushrooms go best in which types of dishes? We posed this question to the Mushroom Council and they gave us valuable mushroom pairing tips. We’ve included them in a new article along with mushroom buying tips…
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TIP OF THE DAY: Sautéed Mushrooms

September is Mushroom Month! In addition to their normal place in recipes, mushrooms can be served almost anywhere—atop pasta, as a side dish (great with meat and poultry), as an hors d’oeuvre on toasted baguette slices (topped with some fresh chives or parsley), on sandwiches, as a side with eggs at breakfast, as a plate…
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RECIPES: Vegetarian Appetizers

Whether you’re a vegetarian, have vegetarian guests or simply love great veggies, these vegetable fries recipes are a welcome appetizer alternative to raw veggies and dip. Even if you aren’t a fan of fried food, these starters, created by two notable New York City chefs, Julian Medina and Alex Ureña, are succulent with international flavor.…
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