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HIGHLIGHTS FROM THIS WEEK’S FOOD SECTIONS

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1. A biscuit worth its weight in goat butter (WASHINGTON POST)
2. The new can-do spirit (LA TIMES)
3. Add an icebox pie recipe to your summer dessert recipe file (ST. PETERSBURGH TIMES)
4. The sea is calling – and so is this lobster soup (JS ONLINE)
5. Dinner & a Movie (FOOD NETWORK)
6. Baking the White House Snack Bars (NY TIMES)

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HIGHLIGHTS FROM THIS WEEK’S FOOD SECTIONS

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1. On the Menu: Give next picnic a lift with takeout and silverware (POST GAZETTE)
2. Ask a Cook: There’s More To Baking Time Than Pan Size (COURANT)
3. A little fat makes a big difference on the grill (SALT LAKE TRIBUNE)
4. Mexican Made Easy (AUGUSTA CHRONICLE)
5. Bring the flavors and spices of India into your home (SUN HERALD)
6. Make It Easy: Grilled portobello burgers — meaty without meat (RGJ)

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HIGHLIGHTS FROM THIS WEEK’S FOOD SECTIONS

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1. Garlic, from spicy hot to mellow, is in (SF CHRONICLE)
2. Easy as Pie: Crusty tradition brings out the best in fruit (MONTEREY HERALD)
3. Cooking on Deadline | Get creative: Let’s toast PB&J (COURIER JOURNAL)
4. Cheaper flat-iron steak also flavorful (DETROIT NEWS)
5. Adult attraction: Tiramisu sundae soaked in liqueur (ARIZONA DAILY STAR)
6. Black pepper has a savory history (PITTSBURGH LIVE)

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HIGHLIGHTS FROM THIS WEEK’S FOOD SECTIONS

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1. Spice up your barbecue with a 1960s Mad Men theme (JS ONLINE)
2. Melons’ many colors brighten summer eating (TOLEDO BLADE)
3. Desserts: Use summer fruits to make scrumptious slumps (TWIN CITIES)
4. A saucy Italian named Alfredo: Forget calories, enjoy the taste (CHICAGO JEWISH NEWS)
5. Get a taste of Harry Potter’s world with homemade butterbeer (STAR TELEGRAM)
6. Preserve tasty figs by drying or canning (THE EAGLE)
7. Taste of India adds spice to family table (KANSASCITY.COM)
8. I just can’t keep myself from writing about deviled eggs! (SEA COAST ONLINE)
9. Pouring Stout Into the Pan Instead of the Glass (NY TIMES)
10. PB&J gets a delicious breakfast twist (2JOURNAL NOW)

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HIGHLIGHTS FROM THIS WEEK’S FOOD SECTIONS

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1. Cook your own beans and then create your own spicy hummus (TWINCITIES.COM)
2. Simply refreshing: Glam up summer drinks with flavored syrups (MIAMI HERALD)
3. Batter up: Vegetable tempura comes to the plate (LA TIMES)
4. White House Pastry Chef Is Closing The Political Divide One Cookie At A Time (COURANT)
5. Mark Hix’s ‘on toast’ recipes: Putting great ingredients on toast is an ideal way to show them off while retaining a sense of informality (GUARDIAN)
6. Grilled vegetables can be barbecue stars (SF GATE)
7. Beyond pie: unlocking Key lime’s savory side (CHICAGO SUN TIMES)
8. Cooking, and cooking up a plan, can save cash at the supermarket (CHICAGO TRIBUNE)
9. Make it fresh, not fat (CAPE COD TIMES)
10. Fanning summer’s flames: The key to grilling the perfect steak (and corn) (SOUTH BEND TRIBUNE)

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HIGHLIGHTS FROM THIS WEEK’S FOOD SECTIONS

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1. One potato, two potato: Make your Independence Day party a celebration to remember with these traditional American-style side dishes (TIMES UNION)
2. Star-spangled salads for a patriotic potluck (DAILY HERALD)
3. Pop Art: Use imagination, variety of ingredients to create cool, flavorful summer treats (POST & COURIER)
4. The Secret to a Great Tasting Burger (SUN HERALD)
5. Grilling? Think burgers and beyond (CAPE COD TIMES)
6. Serve versatile tarts this Fourth of July (EVANSTON REVIEW)

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HIGHLIGHTS FROM THIS WEEK’S FOOD SECTIONS

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1. Hummus Catches On in America (as Long as It’s Flavored) (NY TIMES)
2. Variety of spices complement these slow-cooked ribs (PROJO.COM)
3. Some recipes are worth revisiting (PRESS DEMOCRAT)
4. Economical chicken leg quarters makes this grill meal great (BND)
5. Carambola stars from sweet to savory: Try grilling it or use as a topping (CHICAGO TRIBUNE)
6. The Maine Ingredient: Plan ahead and strike while the grill is hot (PRESS HERALD)

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HIGHLIGHTS FROM THIS WEEK’S FOOD SECTIONS

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1. Squid pro quo: No more french-fried treatment (SUN TIMES)
2. By stretching crab, you can save a bushel (WASHINGTON POST)
3. These sloppy joes are porky (SHREVEPORT TIMES)
4. The science of cake (GUARDIAN)
5. Ooh la la, French toast goes haute (MERCURY NEWS)
6. Stuff those empanadas: Students learn a little Puerto Rican cooking at Gourmet Chef (MINOT DAILY NEWS)

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HIGHLIGHTS FROM THIS WEEK’S FOOD SECTIONS

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1. Put fresh strawberries on ice (CHICAGO TRIBUNE)
2. How to make a chicken burger worth eating (HERALD NET)
3. Just add pesto for a more imaginative meal (CANADA)
4. Sundaes Are Not Just for Kids (CAPE COD TIMES)
5. Salads that make the meal (SF CHRONICLE)
6. A Healthy Bread, Hot Off the Grill (SALT LAKE TRIBUNE)

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HIGHLIGHTS FROM THIS WEEK’S FOOD SECTIONS

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1. Without lemons, life would lack zest (TRIB LIVE)
2. Asparagus 101: Numerous ways to prepare a gourmet delight (ST. LOUIS GLOBE DEMOCRAT)
3. Forget this naan-sense — try roti (CHICAGO SUN TIMES)
4. Award-winning Norwegian chef shares tips on salmon, lemon-butter sauce (INQUIRER.NET)
5. Cooking up a craving for congee (LA TIMES)
6. Kids can help upgrade the humble deviled egg (MERCURY NEWS)