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Food: What's Cooking
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If there’s one thing Midwestern summers know how to do, it’s keep us guessing. This week’s recipes are three completely different kinds of summer refreshment depending on the mood you’re in — and the temperature outside.
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Grocery prices remain a big concern for Americans — and not just for families looking to stretch their dollars to cover increasing costs. Economists, consumer advocates and legislators, too, are focusing on them, with concerns that companies will take advantage of technological advances and a confusing landscape to charge consumers more.
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Cherry season is quickly approaching. Once the crimson-red stone fruits arrive, the window to enjoy them is fleeting. To make the most of it, here’s a mix of sweet and savory recipes utilizing both sweet cherries — the kind you might snack on straight from the bag — and sour cherries, which especially shine in baked desserts.
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My go-to ham salad recipe uses a cup of mayonnaise. That’s 1,600 calories and 176 fat grams. Lately, thanks to watching cooking shows featuring Italian cuisine, I decided to make my pasta salad using cooled, starchy pasta cooking water and 25% less mayo.
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Well-chosen convenience foods can be a bridge to a healthier, more affordable, actually doable home-cooked dinner, so why not take advantage of them? This recipe turns store-bought ravioli and pesto into a vibrant meal packed with spring vegetables and lemony, herbal flavors.
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Farmers market season is here, bringing fresh produce, handmade goods and more back to local downtowns and parks.
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It’s not difficult to protect the longevity of your pots and pans if you’re willing to put a little time and a minimal amount of effort into the process. (Yes, even cast iron is easier to maintain than many people think.)
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