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Perfecting the Grilled Cheese Sandwich

by Jane Wangersky September 19th, 2014 | Cooking Basics
Cooking Basics It’s one of those “drive on a parkway, park on a driveway” things: grilled cheese sandwiches are seldom actually grilled, at least by home cooks. After all, the only grill most of us have at home is our barbeque, and we’re unlikely to heat that up to make sandwiches. We call them “grilled cheese” because that’s what our moms, long ago, told us they were called. I guess you could call them pan-broiled cheese sandwiches to be more accurate, but like lots of more accurate terms, that doesn’t have the same ring.

Grilled cheese sandwiches are simple, but not easy.
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Bacon and Cheese Bread

by Jane Wangersky September 18th, 2014 | Recipes, Simple Solutions Recipes
The dinner just before shopping day can get a little strange. Sometimes it’s just a clear-out of the fridge, with everyone eating something different. Other times I manage to pull together what little food’s left in the house. This was one of those times.

The only meat left in the house, besides a stewing chicken that would take a long period of slow cooking to become edible, was a package
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Ask The Chef

How to Bake Crispy Sweet Potato Fries

by Elizabeth Skipper September 17th, 2014 | Ask the Chef
I love baked sweet potato fries. However, no matter what I've tried (high heat, tossing in olive oil/cornstarch/flour, greasing the pan), I don't get crispy fries. Is there a way to bake sweet potatoes and get crispy fries?

Good question! I usually simply bake sweet potatoes, so this required some research. I wasn't able to ascertain whether the starch in sweet potatoes and white potatoes is the same, although they're both high in starch in the form of carbohydrates. I was wondering if sweet potatoes have more natural sugars, which might explain your problem, as sugars caramelize rather than crisp.
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Best BnB Bites

Pulled Pork Sandwiches

by BnB Finder September 16th, 2014 | Best BnB Bites, Recipes
Pulled pork is one of those dishes many people like to order when they're eating out, but few ever try to make at home. But when you read this recipe, you'll realize how easy it is, especially if you have a home smoker. (I make pulled pork entirely in the oven, so that works too.) The piquant taste comes from a dry rub made of everyday spices, and slow cooking at a low temperature is the secret to making the pork soft enough to shred. The hardest part is the waiting. From Sage Hill Inn
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Gorgonzola Turkey Burger- Flavor in Every Bite

by TT September 15th, 2014 | Recipes, Sandwiches
Recipes It's the third week of sandwich month at Think Tasty, and again I am not posting a traditional sandwich recipe.  I guess the truth of the matter is that I don't eat many sandwiches.  I eat quite a few wraps, and then I eat an assortment of sandwich-like items, such as tacos, quesadillas, and burgers. While tacos, quesadillas, and burgers aren't listed in the sandwich section of a menu, to my mind they belong there.  You eat them with your hands, and each is comprised of a filling with some sort of bread or bread-like ingredient surrounding it.

This week
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