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Overwhelmed by Zucchini? Here’s How to Freeze It

by Elizabeth Skipper July 23rd, 2014 | Ask the Chef
Ask The Chef Zucchini season has begun.  Is there any way to freeze it for use in the winter? I know that I can pickle it, but I would prefer to have plain zucchini, which I can use in an assortment of dishes.

It's that time of year, when if your squash plants haven't been attacked by bugs, they're starting to produce in such quantities you'll soon be over-run. One to three plants are sufficient for most families, but sometimes it's hard to believe that and so we over-plant. Even if we don't, the kitchen counter starts to get buried, the neighbors are
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10 Fitch Tropical Breakfast Sorbet

by BnB Finder July 22nd, 2014 | Best BnB Bites, Recipes Best BnB Bites
Where I live, we handle winter a lot better than summer -- we're much more used to winter. Lately, it's been too hot even for coffee or tea at breakfast. That's the kind of day when our thoughts turn to breakfasts like this. Though this sorbet is much like ice cream, the creaminess comes from ripe bananas -- and coconut milk, which, like most of the ingredients, comes out
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Recipes

Yogurt & Blueberries- A Cool & Light Summer Lunch

by TT July 21st, 2014 | Main Dishes, Recipes, Side Dishes
Many of my summer lunches tend to be produce-oriented.  As the options for fruits and vegetables increase in late July and August, I choose my meals based on a couple key questions.  One, do I want a cold or warm dish? Two, how filling do I want the dish to be?  As it is just past the midpoint of July, I have a handful of produce options.  One of these options is blueberries.

Typically, you may not think of blueberries as a key lunch component.  However, I have incorporate blueberries into many a lunch dish.  I quite often will have
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Cooking Basics

Salts You Need, Salts You Don’t Need

by Jane Wangersky July 18th, 2014 | Cooking Basics
This week, as I was planning to make my first-ever batch of homemade pickles and thinking about supplies I’d need, I vaguely remembered seeing something called pickling salt in the store. Well, that was obviously the best choice for pickles, right? Even if most pickle recipes I’d seen called for just coarse salt, or even plain table salt.

Not finding any pickling salt at the store, I used the coarse salt I had at home. We had two boxes, though I usually use it only for brining meats and, much less often, for sprinkling on homemade soft pretzels. (I prefer
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Make Pickles in Your Refrigerator – It’s Easy

by Jane Wangersky July 17th, 2014 | Recipes, Simple Solutions
Recipes As I’ve mentioned before, I’m (maybe a little too) wary of trying to can or preserve anything at home, which is why the only jam I make is the freezer kind. I’ve been doing this for years, but until recently I wasn’t really aware that freezer jam had a counterpart: refrigerator pickles. (I had noticed that when I marinated cooked beets in vinegar and spices, they seemed to keep for weeks in the fridge -- these pickles are made in somewhat the same way.)

Though I’m not as crazy about pickles as I was in my teens, they’re still one
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