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The Food Lab Lite: Butter Beans with Kale and Eggs
Nothing goes with pork like beans. The greatest pork and bean dish I've ever had was in Toledo, Spain, where suckling pigs roasted in a wood-fired oven were served alongside a large cazuela filled with judias—a fat, white kidney-shaped relative of the butter bean or lima bean—cooked into a porky, tomatoey stew. Large and robust, they had a perfectly creamy texture and deeply porky flavor. Definitely something worth replicating at home.Cooking with Kids: Turkey Kale Meatballs
These turkey and kale meatballs are a big hit with my kids Flannery, three-years-old, and Wyatt, 18 months. It's easy to get in a rut serving kids bland proteins (poached chicken, roasted salmon, sliced turkey...) but these meatballs are full of flavor and they're a great way to sneak a healthy green vegetable into the mix.The Crisper Whisperer: Gobble-Worthy Cruciferous Side Dishes
This week's column goes out to all you brave soldiers of turkey day who volunteered to bring the vegetables. Sure, you could have made the stuffing to end all stuffings, or the deep-fried turkey that blew a hole through the backyard shed. But you're making the vegetables instead. And with these recipes in your arsenal, you'll blow away your friends and family anyway.Knife Skills: How to Cut Swiss Chard and Other Braising Greens
With fall and winter approaching, the braising greens are entering their peak season. Relatively tender greens like Swiss chard or mustard greens can be cooked rapidly with a quick stir-fry or sauté (try cooking them with just a bit of slivered garlic and oil). Tougher greens like collards or kale require longer cook times to beat them into submission. Either way, in most cases, you'll want to separate the stalks from the stems before you cook them.Market Scene: Summer Bounty in Logan Square Market, Chicago
I was honestly a tad underwhelmed with the Logan Square Farmers' Market last year. There were too many pre-made food vendors, and not enough whole vegetables for me to buy and take home. I went back this weekend to see if I had caught the market too late in the season last year, or just on an off week. And luckily, I had. The Logan Square market was bursting from its seams with fresh vegetables, mounds of lettuce, and interesting stalls. It was a glorious Sunday....Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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