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Healthy Choices
By: Tom Vesco
Ingredients: 20 to 25 cucumbers, about four inches long 1/8 teaspoon powdered alum 1 clove of garlic 2 heads of fresh dill 1 small hot... Read more >>
By: Kathy Hester
A great way to hide veggies from the haters! If you have a household of veggie lovers you don’t have to mince all the veggies,... Read more >>
Green Beans Salad
One night recently I had a sudden urge of a Somtum, Thai-style papaya salad. When I’m in San Francisco, it’s easy enough to just zip... Read more >>
Yogurt, Lemon, and Herb Dip
A weekend of grazing on rich food and richer wine had us all craving very simple food when we got home. We went to the... Read more >>
Et tu, Tofu?
These days, it seems everyone is talking tofu—and for good reason. That little gelatinous white brick of soy curd not only packs a powerful protein... Read more >>
Fa Fa and Some Feta, Too
Rachel’s Fa-Fa and Feta and Salmon Pasta Two fresh salmon fillets, roughly 12 ounces (frozen works too) A few dashes salt (to taste) 10 ounces... Read more >>
Aztec Guacamole with Peas
We headed South of the Border to Rancho La Puerta, a destination spa routinely named by Travel & Leisure as one of the best resorts... Read more >>
BackHot summer nights call for cool cocktails, crisp salads, and creamy homemade ice cream. Got a killer recipe up your sleeve? Do share. >>
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