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Tamar Adler's new cookbook is an ode to the bags of yesterday's salad in your fridge and the jars of nearly empty peanut butter in your cupboard. Leftovers, she says, are to be celebrated. -
Just in time for the Persian New Year, Homa Dashtaki has published the Yogurt and Whey cookbook -- nearly 100 recipes, old and new, including some surprising ones, like whey cocktails and popsicles.
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Five people in Washington state got sick after eating frozen strawberries from the same supplier, federal regulatory investigators said. The FDA is urging people to stop eating certain products.
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The "boneless wings" served by Buffalo Wild Wings, the national chain of casual sports bar-restaurants, have long been made of white meat from boneless chicken breasts.
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The owner of the famed Chicago sandwich shop Mr. Beef had built a reputation for serving the classic dish and showing love for his community.
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Toblerone is moving some of its production to Slovakia, meaning it can no longer legally call itself "Swiss-made." That branding change will include swapping the iconic peak for a more generic one.
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Seniors had been getting extra CalFresh funds due to a COVID-19 relief program, but the program ends Feb. 28. Final payments of the emergency allotments will be sent in March.
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That's the view of Joseph Glauber of the International Food Policy Research Institute. He considers the fear the war would lead to a surge in food prices – and a dramatic worsening of world hunger.
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Large chains like Panera and P.F. Chang's as well as neighborhood hangouts are increasingly experimenting with the subscription model as a way to ensure steady revenue and customer visits.
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It's a supersoup during this humanitarian crisis. Easy to make, it warms the displaced, fuels rescue crews and comforts residents traumatized by the disaster.
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