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‘Best ever’ strawberry cake starts with a mix
Q: When I saw the strawberry cake recipe in your column recently I was so excited, and then I realized it wasn’t the one I wanted. The recipe I want I clipped from your column long ago and lost in...
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Cook’s Corner: Go real Irish with colcannon, potatoes and cabbage
Though there are more people of Irish descent in the United States than in Ireland itself, the usual American celebration of St. Patrick’s Day with green beer and corned beef and cabbage has nothing...
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Cook’s Corner: Italian favorites with chef Steve Martorano
The Italian-American Cook, featuring Steve Martorano preparing the classic South Philly dishes that were part of his childhood and inspired his restaurants — is online now for its second season at...
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Cook’s Corner: What to do with that rose cake pan?
Q: I have a rose cake pan, but no recipe for using it. Can you help?
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Cook’s Corner: Chimichurri gives salmon a peppery bite
You wouldn’t normally associate chimichurri with salmon, but the peppery bite of this arugula-kissed version pairs wonderfully with the fish and of course is a great accent to grilled flavors. The...
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Cook’s Corner: New perspectives on the foods of Passover
Some new perspectives on the foods of Passover:
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Cook’s Corner: Behold the new colors of Easter eggs
Radiant Orchid, Pantone Color Institute’s color of the year, not only is the hot spring fashion color, but it has made its way into the Easter egg parade. Forget the pastels of yesteryear; what’s...
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Cook’s Corner: My top 10 all time recipes
Longtime columnist picks her top 10 all-time recipes.
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Cook’s Corner: Beer-simmered pork gives tacos a smoky, spicy kick
Q: My husband’s family is from Madison, Wis., so we are there quite often to visit. We always dine at one particular restaurant, as the food is fantastic, Oliva Italian & Mediterranean Cuisine....
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Give mom this cookbook for Mother’s Day
Part memoir, part Latino cookbook, To Cook is to Love (Langdon Street Press, $50) is a charming book any mother would appreciate this Mother’s Day.
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Found: Winning graham cake
Q: I am trying to find a recipe my mom made years ago that she found on the back of graham cracker boxes. I don’t remember the name and neither does my mom. I am 49 so it was probably at least 35...
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Pennsylvania Dutch treat is best with cold milk
Frank G. of Davie asked if anyone had the recipe for smearcase, a dessert he had growing up in Maryland that he thought was possibly German.
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Chocolate ‘sex’ cake still gets lots of love
Maybe it was the titillating title, racy for the ’80s, but ever since Better Than Sex Cake made the column, it has been a perennial reader favorite. It is a dense and triple-chocolate cake, so what...
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Alabama white sauce is a tangy regional specialty
A note from a reader inquiring about an elusive white barbecue sauce leads perfectly into a roundup of recent cookbooks that are Cook’s Corner-approved.
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Robert Irvine’s Cuban chicken cuts calories
I am an avid follower of Robert Irvine’s Restaurant: Impossible on the Food Network. I love how this big, tough, fit guy grouses and slams but in the end does all he can to save a failing restaurant...
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We all scream for Azucar’s guava ice cream
As of Saturday, it’s officially summer. So if you’re screaming for ice cream, a great place to start is Scoop Adventures: The Best Ice Cream of the 50 States ($20, Page Street Publishing).
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Cookie balls can be dressed up for Fourth of July
As you make Fourth of July plans, consider this fast recipe for cookie balls that are a fun, red-white-and-blue treat to pass out while you watch fireworks.
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Easy-to-make Nutella pie is sure to take the cake
Nutella pie recipe from new “First Prize Pies” cookbook is a standout.
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Mango-chipotle chicken is a smoky-sweet way to use fresh Florida mangoes
It’s peak mango season in South Florida, so when I got my first batch from a friend’s yard, I went searching for something new to try.
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Zucchini flatbread marries Indian flavor with American convenience
If your zucchini has turned zealous in the garden, here’s a wonderfully different way to use the bounty: A zucchini flatbread that surprised me with how easy it was to make.
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