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October is National Cookbook Month, making now the perfect time to add to your collection. But with more than 24,000 new cookbooks published each year, how do you choose one that doesn’t just sit on the shelf gatheri...
By: Renee Pottle
There are usually 2 ways of deep frying in Chinese cooking: Deep frying the ingredients directly Deep frying the ingredients with batter The latter is the most commonly use...
By: Helen Fan
2 cans baby clams, drained (or 36 fresh small hard-shell clams) <**save juice in case>1 tbsp. butter (margarine won’t do in this recipe)2 &...
By: Gord DoC Routley
Calling all chefs, cooks and supporters of U.S. troops. A Juneau woman wants your recipes for a cookbook so that the proceeds can benefit injured Alaskan service members and their families.
Wanna know what to do with lemons besides making lemonade? Food editor Russ Parsons is here to help: I'm writing this column having just spent an hour with our local fruit gleaner picking tangelos...
Spark your game day bash with a menu built around a 3-way chili battle You've got a television, some football-loving friends and a plan to watch the Super Bowl together. Now all you need is great ...
Martha Stewart's coconut cake may be blissful, but it's Suze McClellan's adaptation of this timeless classic that really takes the cake. Her relentless pursuit of perfecting this dessert e...
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A roast with the bone in will cook faster than a boneless roast - the bone carries the heat to the inside of the roast quicker.
