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One of the charming things about chocolate is that it shifts shape with such ease that we can have it at every holiday in whatever guise we’d like....

Thai-style eggplant


Eggplant shines in this dish, where its melt-in-your mouth consistency and ability to soak up a flavor-packed sauce are on full display. But its...

The secret to a tender kale salad


We love the earthy flavor of uncooked kale, but the texture of raw kale can be a little tough.Many recipes call for tossing it with dressing and...

Last month, a wind storm swept across the Valley and at Blossoming Acres Farm in Southwick, the massive gusts ripped the plastic roof off their...

When Michael Tesoro was young, his grandmother would often show up at his family’s home in Connecticut carrying an icebox of cooking ingredients to...

Potluck: Curried Butternut Squash and Apple Soup


Butternut squash soup is a staple, but many recipes fail to live up to their potential, ending up too sweet or with too little squash flavor — plus...

Cooking with kids: hummus


When the food processor was introduced in the 1970s, it suddenly made difficult or time-consuming recipes so much easier. The fast blades combine...

Tiramisu: A boozy, coffee-soaked dessert


With its boozy, coffee-soaked ladyfingers and sweet, creamy filling, it’s no wonder tiramisu is Italian for “pick me up.”Instead of making a...

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