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Posts Tagged ‘25 ways’

25 Ways to Use Parsnips

Several months into one of the worst winters we’ve seen in a while, I’ve been noticing a collective hostility growing around me. Yes, I live in NYC and people are supposed to be pushy and rude all the time, but we’re not. I swear. People on the subway who would normally hold a door for […]

25 Ways to Use Blue Cheese

Whether your team is playing in the Super Bowl or you’re just there for the food, the real star of the day is blue cheese. Whether it’s gorgonzola, Roquefort or stilton, stinky and creamy blue cheese has you covered for all of your party needs. And when the party’s over? There are recipes for that […]

25 Ways to Use Cinnamon

Pantry staple cinnamon is a superstar, particularly over the winter when you’re craving a warm, spicy escape from whatever that week’s weather brings. You may already mix cinnamon with sugar and sprinkle it on toast, or put it in a cheesecloth bag along with orange peel, cloves and star anise for some homemade mulled wine […]

25 Ways to Use Pomegranates

Ring in the new year with some pomegranates, which are eaten in Turkey to bring luck, health and prosperity for the coming year (and coincidentally, are at the peak of their season). Similarly, on New Year’s Eve in Greece, a whole pomegranate is smashed on the floor for good luck at the stroke of midnight. […]

25 Ways to Use Chestnuts

’Tis the season to be roasting chestnuts over open fires (or something like that). Preparing chestnuts can be a pain, but the aroma that will fill your house and the chestnuts themselves are always worth the effort. Chestnuts must be cooked before eating them; roasting is one way to get that accomplished, but you can […]

25 Ways to Use Maple Syrup

Sitting in the back of your fridge is probably a lonely bottle of maple syrup, kept on hand for the few times a year you make pancakes or waffles and otherwise banished until the next brunch that you host. Well, no more. These recipes will secure maple syrup’s place in your heart and kitchen. You […]

25 Ways to Use Cranberries

So you made your own cranberry sauce this Thanksgiving (or maybe you’re now regretting skipping the homemade cranberry sauce and want to try some out — here and here — to pair with leftovers). Woop-dee-freaking-doo. If you’re only utilizing cranberries once a year, you’re doing it wrong. They’re super tart and slightly sweet and contains tons […]

25 Ways to Use Jerusalem Artichokes

Jerusalem artichokes, or sunchokes, are delicious tubers that act quite similarly to potatoes when cooked. They originate from a plant that looks like a sunflower, and are not artichokes or from Jerusalem, so how the name Jerusalem artichoke came about is debated. Most likely it was a misunderstanding over the Italian word for sunflower, girasole. […]

25 Ways to Use Pumpkins

Pumpkin-flavored lattes, cookies and just about anything else that could potentially be flavored with spicy pumpkin-y flavors are shoved in our faces from the day after Labor Day until (very similar to Cinderella) they disappear at midnight on Thanksgiving. But they don’t! Actual pumpkins are not always meant to taste like they’re going in a […]

25 Ways to Use Persimmons

Persimmons are the bright orange fall and winter fruits that are often mistaken for unripe tomatoes and even more frequently passed by in the market because, well, what are you going to do with them? Let’s start off with the basics. There is a variety of persimmon indigenous to the southern United States, but the […]

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