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Kefir: What It Is, What It’s For, How to Make It

by Elizabeth Skipper October 22nd, 2014 | Ask the Chef
Ask The Chef I’ve seen kefir in the yogurt section of my grocery store. As it comes in bottles, I assume it is thinner than yogurt.  Is it pretty much the same as the drinkable yogurt? Is it a useful ingredient for cooking?  It only comes in large bottles, so I’m hesitant to try it.

Yup, kefir is thinner than yogurt. It's similar, though I wouldn't describe it as the same as drinkable yogurt; the flavor's a little different. I'm spoiled, as I make my own kefir and prefer it to the store-bought variety. If you like drinkable yogurt, though, you should probably
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Pork Loin Filled with Apricot-Cranberry Stuffing

by BnB Finder October 21st, 2014 | Best BnB Bites, Recipes Best BnB Bites
Stuffing is not just for turkey, and it doesn't have to consist mainly of breadcrumbs. In this recipe, pork chops are stuffed with a sweet and tart fruit (and breadcrumb) filling that sets off their mild flavor. They're first browned for crispness, then baked to cook them through with a minimum of fuss. Meanwhile, you're making a simple sauce out of fresh ingredients to finish off the dish. Though
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Recipes

Baked Sausage and Onions- Simply Amazing

by TT October 20th, 2014 | Main Dishes, Recipes, Tapas Monday
Almost a year ago a butcher at a local shop had offered some cooking advice to me, which I followed.  The advice was, "Bake this sausage, so that you don't lose all of the gooey cheese."  I did so and thought the sausage was fine.  However, it wasn't exciting, exhilarating, or really much more special than when I pan cook it. 

So, imagine my surprise when I decided to try that method of cooking again and found the baked sausage to be the one of the most delicious dishes we've had at a Tapas Monday in ages.  In fact, my
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Cooking Basics

Give Fish A Chance

by Jane Wangersky October 17th, 2014 | Cooking Basics
While I was developing a recipe for tuna cakes this week, I realized I’d never written about fish before -- unless you count once, over three years ago, when I came up with a recipe for a sauce for it. I further realized that in the back of my mind was the idea that no one wanted to read about cooking fish -- that no one liked fish.

That’s understandable. Even at my house, we don’t eat fish often, though we live not far from the ocean. (That doesn’t make it any less expensive, which is one reason
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Lemon Pepper Tuna Cakes

by Jane Wangersky October 16th, 2014 | Recipes, Simple Solutions
Recipes Canned tuna has a lowbrow reputation -- we think it's good mainly for quick lunches, especially to take to work or school, or maybe retro casseroles swimming in canned soup. But if you read Tin Fish Gourmet by Barbara-Jo McIntosh, you’ll see that tuna and other canned fish has way more potential. Here’s a simple dish I’ve been making for years; it varies according to what I’ve got in the house, but this version makes a nice end-of-summer supper.

If you like crab cakes, these are much more affordable. If you’re secretly craving something at the other end of the
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