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Reasons to Love Your Oven

by Jane Wangersky April 24th, 2014 | Cooking Basics
A few weeks ago, our oven just stopped heating up; it’s such a little known brand that I couldn’t find any repair service that was willing to send someone to look at it. In the end, the broken valve had to be pulled out and sent to another country to be fixed -- and now it’s back and the oven is in working order again. I celebrated by baking a great big cake -- no more need to stick to batches of half a dozen cupcakes that could be baked in the toaster oven -- and rediscovering some things
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Roux: White, Brown — Grey?

by Elizabeth Skipper April 23rd, 2014 | Ask the Chef
Recently I made roux for gumbo using bacon fat instead of lard. The roux ended up a greyish brown and it didn't look very appetizing, though the gumbo tasted fine. Is there anything I could've done differently?

Roux was traditionally made with animal fat, according to Paul Prudhomme in his book Louisiana Kitchen, and it's now mostly made with oil. Well, I hope he left that trend back in the
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How to Go Gluten Free

by Editorial Team April 23rd, 2014 | Special Interest Section
If you have a gluten intolerance or the more serious celiacs disease, it’s important to start thinking about how you will cut gluten out of your diet. Giving up gluten can give you more energy and stop you feeling tired and sluggish.

Where is Gluten Found?

Gluten is known as an ‘elastic protein’ and is found in wheat, rye and barley. It is also present in semolina, spelt, bulgur wheat and durum. Most commercial oats also contain gluten due to cross contamination during the processing period, although you can find gluten free alternatives. Stay away from recipes that use white
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Salmon Sauce

by BnB Finder April 22nd, 2014 | Best BnB Bites, Recipes
Though there's nothing simpler or more delicious than fresh grilled salmon, in this version of it the sauce is really what makes the dish. It's rich, tasty -- and made entirely out of ingredients you probably already have on hand. Tips for grilling salmon follow, so you can whip this up for dinner any time. The recipe comes to us from the Iris Inn Bed & Breakfast in Waynesboro, Virginia. This modern facility is a great place to launch sightseeing trips to the area's many attractions, or just sit on your private deck and enjoy the mountain
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Asian Lettuce Wrap Sauce

by TT April 21st, 2014 | Recipes, Spreads & Sauces
romaineEver since I discovered lettuce wraps several years ago, I have been obsessed with them.  I don't have the biggest of appetites, so using lettuce as the delivery system for a meal has been fabulous.  Instead of being able to sample only one burrito or wrap, I can have a couple, especially if I don't overfill the lettuce wrap.

Of course, there is a downside to lettuce wraps.  They are messy!  There's no way around that.  Well, unless you enjoy lettuce filled with dry ingredients.  Once you add any sort of juicy vegetable or liquid condiment, you are guaranteed to
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