Plus, how to get rid of both.
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Monthly Archives: August 2022
How to Freeze Tomatoes: An Easy, Step-by-Step Guide
Got tomatoes? READ MORE…
10 Ready-Made Sides You’ll Want to Buy on Repeat at H Mart
The seasoned hard-boiled eggs cooked in soy sauce are, in a word, transcendent.
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16 Patio Chairs to Upgrade Your Outdoor Space This Summer
Get ready to kick back in style.
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Are These Chocolate Chip Cookies the Next Internet Sensation? I Tried Them to Find Out.
Here’s how they compare to the original pan-banging ones. READ MORE…
5 Bottles of Rosé (for $10 or Less!) to Pick Up Before Summer Ends, According to Wine Experts
Including low-alcohol and alcohol-free picks!
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I Tried a New Line of Eco-Friendly Cleaning Products Inspired by Australia
Here are my thoughts.
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Grandbaby Cakes’ Jocelyn Delk Adams Is Making 3 of Her Popular Cakes Available on Williams Sonoma’s Website
Just in case you didn’t want to turn you oven on this holiday season!
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The Splurgy, Nonstick Pan I’ll Be Using for the Rest of My Life (and I Scored You a Discount!)
Can you be in love with a piece of cookware? READ MORE…
corn butter farro
A logical progression after making zucchini butter spaghetti a few times — provided you’re a person who likes zucchini, butter, and spaghetti, or what happens when the first two melt silkily against the third — is to ask yourself, what can I butter next? What vegetable wants to be cooked down until it’s tender, concentrated, and almost buttery and then fused with actual butter to make something better than both things? My friend Alissa and I debated this a couple months ago, cycling through carrots, peas, and tomatoes* before landing on corn. Except it was more like oh my god: CORN!