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3 小时
on MSN
How Korean food is rising across the world and the chefs transforming traditional cuisine
With many Michelin stars between them, these chefs are blending Korean cuisine with modern elements at their restaurants At ...
The News-Gazette
4 小时
'They all kind of have their own unique journey of the recruiting process'
Illinois head coach Shauna Green talks with Illinois forward Kendall Bostic (44) during a time out in a NCAA basketball game ...
来自MSN
4 小时
Grinch Mug Cake Recipe: Quick, Easy, and Perfect for Holiday Cheer
and lime green food coloring. Stir everything together until you have a smooth, well-mixed batter. Make sure there are no ...
6 小时
This turkey, squash and kale soup tastes just like Thanksgiving
The smells and textures of those dishes on the same plate, in the same bite, are so deeply embedded in my head that the ...
VegNews
7 小时
Pond Water Smoothies: Inside Princess Kate’s Favorite Green Drink
Catherine, Princess of Wales loves a green smoothie packed with berries, leafy greens, and algae. Some say it looks like ...
HometownLife
11 小时
Don't want to cook? Plenty of restaurants off dining or takeout for Thanksgiving
Several restaurants in the Hometown Life area are open on Turkey Day or offering catered meals for you to enjoy at home.
AOL
12 小时
Green Bean Casserole Bites Turn Thanksgiving Bite-Sized
Fill a medium pot with water; generously season with salt and bring to a boil. Fill a medium bowl with ice water. Cook beans ...
12 小时
How to Cook Like an Immigrant Grandmother
A new cookbook by New York City immigrant grandmothers—who are also expert cooks—includes personal stories, cultural customs, ...
The Columbian
13 小时
Cauliflower offers festival of flavors
There are so many different ways to cook vegetables in the brassica family — cauliflower, broccoli, Romanesco, Brussels sprouts, cabbage, kohlrabi, bok choy, savoy cabbage. Whether you steam, bake, ro ...
VegNews
1 天
19 Must-Make Emeril Lagasse Recipes That Put the “Bam” in Plant-Based
From eggplant muffuletta to 10-vegetable stir-fry, this is how legendary chef Emeril Lagasse puts the “bam!” in plant-based.
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