75
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Dip Into the History of the French Dip Sandwich
Despite the name, the French dip sandwich was invented in the United States. Learn its history, how to make one, and 5 fun and innovative spin-off recipes.
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Soups From A to Z: Recipes for 26 Yummy Bowls of Comfort
Every corner of the world has their favorite bowl of soup, featuring local produce, herbs, and customs. Here are 26 recipes—one for each letter of the alphabet.
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Tex-Mex Chicken Thighs With Rice: A Tasty 1-Pot Meal
Chicken and rice simmer in a savory sauce flavored with your favorite salsa. Dinner in an hour.
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French Onion Chicken and Pasta: Easy One-Pot Meal
Here's an easy one-pot meal of chicken and pasta with all the flavor of a long-simmered pot of French onion soup.
- 0
The 5 English Language Errors that P*ss Me Off
Five examples of misuse of the English language that are exasperating.
- 0
30 Super-Fast Meals: 5 Ingredients and 30 Minutes (or Less)
Here are 30 easy-to-fix meal ideas that require only 5 ingredients and 30 minutes or less.
- 0
Exploring Lumpia (the Filipino Snack): Origin and 10 Recipes
Let’s learn all about lumpia and try 10 amazing recipes.
- 0
The United States of Sandwich (50 Specialties in the USA)
From Alabama to Wyoming, I’ve found a sandwich for every state of the union. Here are 50 different recipes that capture the unique culinary styles in the USA.
- 0
Never Serve Leftovers Again ... Have Planned-Overs!
Do you hate leftovers? I have an app for that! Here are some creative ideas to help you enjoy "planned-overs," not leftovers.
- 0
Signature Dishes of Famous Chefs: Thierry Rautereau Salad Niçoise
Thierry Rautureau is a celebrity chef who has made his home in Seattle, Washington, since 1987. Let’s explore his career and learn one of his beloved dishes.
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Everything You Wanted to Know About Potatoes (+ 8 Recipes)
Potatoes have been cultivated for thousands of years. Learn their history, health benefits, fun facts, how to use them, and eight great recipes.
- 0
The Story of Tuna Salad: Who Invented It & 10 Great Recipes
Who invented the tuna salad? Would you like to make the best one ever, and what about some imaginative spin-offs? They’re all here.
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History of the New York Cheesecake
Just like its namesake city, the New York cheesecake is bigger, richer, and denser—it’s not your standard cream cheese pie. Learn how to make the very best one in your own kitchen, and then just for fun, we'll explore the history of this luscious dessert.
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Signature Dishes of Famous Chefs: Kenji López-Alt's Mapo Tofu
J. Kenji López-Alt is a top-rated chef and a food scientist. Here's the story of his success, and his spin on a favorite childhood dish.
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Signature Dishes of Famous Chefs: Jerry Traunfeld Salmon
Jerry Traunfeld turned a petite herb farm eatery in northwest Washington into a world-famous top-rated dining destination. Here's his story, and one of his best-loved dishes.
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History of Mexican Rice and How to Make It Perfectly
Is your Mexican rice flavorful and fluffy, or icky and sticky? Here's what you need to know to make a perfect batch of this well-loved Tex-Mex side dish.
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How to Make the Perfect Chicago Deep-Dish Pizza
The Chicago deep-dish pizza is unlike any other pizza on the planet. Tall and proud, this masterpiece of tomato, meat, and cheese is unforgettable. But you don’t have to go to Chicago to get one. Here’s how to make the perfect Chicago deep-dish pizza in your own kitchen.
- 0
I've Lost My Best Friend to Dementia
Alzheimer's is a cruel, deadly disease that robs us of our loved ones. Here is the story of my best friend.
- 0
The United States of Breakfast: 50 Specialties Across the USA
From Alabama to Wyoming, there’s a breakfast for every state of the union. Here are 50 different breakfast ideas that capture the unique culinary styles in the USA.
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A Review of "Mr. Holland's Mailbag," by Bill Holland
This is a review of "Mr. Holland's Mailbag," a 3-volume anthology of Bill Holland's weekly Hub Pages series "The Writer's Mailbag."
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Exploring Lighthouse Inn Potatoes: Recipe and History
Lighthouse Inn potatoes are anything but “light.” This storied side dish from the Lighthouse Inn Restaurant, New London, Connecticut, is sinfully rich and indulgent—and you can make it at home. Here’s their story and a copycat of the original.
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Children’s Author Tasha Tudor: Recipes Inspired by Her Pioneer-Like Life
Tasha Tudor was the author/illustrator of 100 children’s books. She was born in 1915 and died in 2008 but lived her life in 1830. How can this be? Let me share her amazing story with you and recipes inspired by her humble subsistence life.
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Bill's Challenge - A Different Story Teller
Bill Holland challenged us to write from the heart; this is my perspective on a different type of story teller.
- 0
How to Make the Perfect Pecan Pie (and 10 Fun Spin-Off Recipes)
Pecan pie is a traditional Thanksgiving Day dessert in the United States. Learn its history, how to make the best one, and then have fun with 10 spin-off recipes.
- 15
How to Make Cream Puffs, Éclairs, and Gougères
Cream puffs, éclairs, and gougères are three different French pastries that all begin with the same simple, four-ingredient recipe.
- 21
What Is a Dutch Baby Pancake? + 10 Sweet and Savory Recipes
The Dutch baby pancake is a pancake/crepe/popover hybrid that can be sweet or savory. Here’s a brief history and 10 recipe ideas.
- 32
Exploring Chicken Piccata: 7 Great Recipes
Chicken piccata is an easy-to-fix dish with a tangy lemon-caper sauce and a guarantee of no more dry and boring chicken breasts. Here’s my favorite recipe, plus six fun spin-offs.
- 29
Exploring Figs: Facts, Nutrition, Recipes, and Trivia
Figs are one of the oldest cultivated fruit trees on earth. Here is their history, a bit of trivia, and 10 creative recipes.
- 15
The United States of Pizza: 50 Pizza Ideas
From Alabama to Wyoming, there’s a pizza for every state of the union. Here are 50 different pizza recipes that capture the unique culinary styles in the USA.
- 25
Nusret Gökçe (Salt Bae) Is Famous, but for How Long?
The internet bestowed fame and fortune upon Turkish chef Nusret Gökçe (Salt Bae). Is he truly worthy of the stardom, or like a meteor will he eventually plummet to Earth?
- 22
Signature Dishes of Famous Chefs: Gordon Ramsay's Beef Wellington
Gordon Ramsay is a world-class celebrity chef, recognized for his award-winning culinary skills and his fiery temper. He's also famous for his interpretation of the classic dish Beef Wellington.
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How to Make Homemade Corn Tortillas (Without a Tortilla Press)
Corn tortillas are usually brittle and tasteless—unless you make them in your own kitchen. Here's how to make them. (Hint: you don't need a tortilla press.)
- 24
12 Sweet & Savory Strawberry Recipes (Plus Growing Tips)
Strawberries—beautiful red gems with a fascinating history. Learn their story and try some imaginative recipes.
- 26
Exploring Deviled Eggs: History and 10 Innovative Recipes
Deviled eggs are a common appetizer/side dish at Easter brunch, picnics, and backyard barbecues. Learn their history and ten fun recipes.
- 24
Lord and Lady Baltimore Cakes: History and Recipes
Lord and Lady Baltimore cakes are the fraternal twins of Southern hospitality. Both are cloaked in fluffy white frosting and sandwiched with a boozy fruit filling.
- 26
Exploring Dates: Facts, Nutrition, and 5 Recipes
Palm dates are one of the oldest cultivated fruit trees on earth. Here is their history, a bit of trivia, and five creative recipes.
- 19
Exploring White Wine (Plus How to Use It in Cooking and Baking)
Learn the origin of white wine and how to use it in sweet and savory cooking and baking.
- 15
History of Tourtières (Canadian Meat Pies) and 4 Recipes
Tourtière is a robust French-Canadian meat pie with an emphasis on meat. This is not your standard pot pie. Learn its history and how to make the best ones ever.
- 17
Perfect Panettone (and 6 Creative Ways to Use the Leftovers)
Panettone, Italy's traditional Christmas bread, is rich with fruit and history. However, the store-bought version is pricey and far from fresh. Learn the story of panettone and how to make it in your own kitchen.
- 14
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #163
This series was created to receive and share questions and comments on ingredients, recipes, and cooking techniques.
- 20
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #162
Do you have cooking questions? Leave them in the comments section below and next Monday you will find your answer here. It's like magic!
- 24
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #161
Cooking is an exercise in creativity, but there is also a bit of science involved in combining ingredients, time, and temperature. If you have problems, I have the answers.
- 18
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking #160
Cooking ingredients, recipes new and old, techniques, equipment, gadgets, nutrition--if you have questions, together we'll find the answers. Join my friends and me while we talk about cooking and eating.
- 24
Croque Monsieur (It's More Than a Ham and Cheese Sandwich)
The croque monsieur, a warm ham and cheese sandwich, is perhaps almost as famous as the Eiffel Tower. Learn how to make the perfect croque.
- 18
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #159
Ask (for a recipe) and it will be given to you, seek (the answer to a question) and you will find, knock...and I'll invite you in for a cup of coffee. Let's talk about food, techniques, and kitchen gadgets.
- 31
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #158
Welcome to my kitchen. Each week you have an opportunity to learn a new cooking skill or an old recipe, You can ask in the comments about anything that has to do with food, and next week come back for the answer. It's that simple.
- 12
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #157
Even when it's cold outside, my kitchen is warm and cozy. Join my friends and me as we discuss anything and everything about food, recipes, cooking equipment, and putting the fun back into the kitchen.
- 19
8 More Foods That Are (Almost) Too Difficult to Eat
Slippery sushi, pesky pomegranates, cantankerous chicken on the bone—there are some foods that are almost impossible to eat. Here’s another look at how to win the battle of food and the fork.
- 24
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #156
To paraphrase a Hubs friend "Summary, you want a summary? How about you ask a question and I provide an answer, how's that for a summary?" Cooking, baking, ingredients. Let's go.
- 40
Another Hub Pages Rant
Hub Pages Staff: You are about to lose another contributor. I honestly don’t understand why you would implement such drastic changes in format (and I know I’m not the only one who feels this way).
- 14
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #155
This is the place to get your cooking/baking/ingredient dilemmas solved. Go ahead, ask me anything. I'll have an answer for you next week.
- 25
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #154
Question about cooking, baking, ingredients, kitchen how-to's (or how not-to's), meal planning, looking for a specific recipe--ask and I will find it for you.
- 21
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #153
Let's talk about cooking. Are you a novice cook? Come here to ask questions on the basics. Are you a pro? Maybe you have hints to share with us. In the middle? That's where most of us are, and I would love to back-and-forth with you. Let's have fun.
- 10
Sushi 101: How to Order, Eat, and Make It
Learn the history of sushi (it's not from Japan), how to order and eat it properly (no fork please), and even how to make safe sushi in your own kitchen.
- 24
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #152
Join me in a weekly round of questions and answers about just about anything related to food ingredients, cooking, or baking. Ask, share, learn, repeat. It's that simple.
- 24
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #151
Join me and my friends in the kitchen where we share ideas about cooking, baking, new recipes, and how to use (or use up) ingredients in your pantry
- 34
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #150
I've been called the Queen of Cuisine (and a few other things too). I'm not a monarch, but I do know a thing or two about cooking and cooking ingredients. If you have questions, I have the answers.
- 31
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #149
If you have questions about cooking techniques, how to use ingredients, or why that recipe flopped, I'll bet I have the answer or can find it for you. Let's learn together, OK?
- 20
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #148
Here's how it works—you have a kitchen question. I have the answer. Go ahead, try to stump me.
- 21
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #147
Have questions about a recipe, ingredient, cooking substitutions, or just about anything that happens in the kitchen? I have the answer. Each Monday I share the queries that came to my mailbox, and I answer each one.
- 23
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #146
Have an ingredient inquiry, a cooking conundrum, or a recipe wringer? If you have questions, I have the answers.
- 11
Periodic Table of Asian Seasonings: A Guide for Home Cooks
The foods of Japan, Thailand, China, and India are redolent with bold, exotic seasonings. Do you know how to use them?
- 21
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #145
Got a question about cooking, baking, how to use herbs and spices? Ask me anything, I'd love to help.
- 25
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #144
Every week you ask me food-related questions, and the following week I provide answers. Go ahead. See if you can stump me.
- 13
Exploring Hominy: Origins, Recipes, and Tips
Hominy isn’t just corn with an attitude; it’s processed differently and gives us grits, masa, and so much more. Let’s learn its origins and how to use it in cooking and baking.
- 23
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #143
Every Monday join our "cooking class." We discuss cooking terms, techniques, recipes, and whatever else you can think of that might relate to food. (We've even made our own pet food). If this sounds like fun, keep reading
- 30
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #142
Each week you have an opportunity to ask me a question, any question, about food, recipes, cooking techniques or terms. I'm your BFF in the kitchen and next week I will have an answer for you.
- 16
Exploring Brandy: Brief History and Recipes
Brandy has the punch of whiskey but the softness of sweet wine. This mellow, oaky beverage is more than an after-dinner drink. Learn how to use it in baking and cooking.
- 27
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #141
Each week you come to me with food/recipe/diet questions, and the following week I do my darndest to give you an answer. Yes, it's really that simple.
- 29
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #140
Do you love to cook, do you have a kitchen merely because it came with the house, or are you somewhere in between? Got questions or I-don't-knows about food? I can help.
- 26
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #139
Do you have questions about a recipe, menu suggestions, cooking techniques, food storage, or anything else food-related? Each week I receive queries and provide answers. Your question could be the next one!
- 16
How Many Ways Can You Make S'mores?
Don’t get stuck in a marshmallow rut. Let’s look at innovative ways to replicate the flavor of s’mores and fun new ways to make that campfire treat.
- 32
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #138
Do you have cooking questions? Leave them in the comments section below and next Monday you will find your answer here. It's like magic!
- 16
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #137
Cooking is an exercise in creativity, but there is also a bit of science involved in combining ingredients, time, and temperature. If you have problems, I have the answers.
- 16
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #136
Cooking ingredients, recipes new and old, techniques, equipment, gadgets, nutrition--if you have questions, together we'll find the answers. Join my friends and me while we talk about cooking and eating.
- 26
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #135
Ask (for a recipe) and it will be given to you, seek (the answer to a question) and you will find, knock...and I'll invite you in for a cup of coffee. Let's talk about food, techniques and kitchen gadgets.
- 33
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #134
Welcome to my kitchen. Each week you have an opportunity to learn a new cooking skill or an old recipe, You can ask in the comments about anything that has to do with food, and next week come back for the answer. It's that simple.
- 19
Exploring Vanilla: An Amazing History and Innovative Recipes
When did vanilla become synonymous with bland and boring? Let's learn its history and how to use it in innovative ways (no cupcakes).
- 28
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #133
To paraphrase a Hubs friend "Summary, you want a summary? How about you ask a question and I provide an answer, how's that for a summary?" Cooking, baking, ingredients. Let's go.
- 25
How to Collect and Cook With Nettles (Plus 4 Recipes)
Learn how to take the sting out of nettles. This pesky weed is also a delicious and nutritious herb. I'll share some fun recipes with you, too.
- 23
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #132
This is the place to get your cooking/baking/ingredient dilemmas solved. Go ahead, ask me anything. I'll have an answer for you next week.
- 16
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #131
Question about cooking, baking, ingredients, kitchen how-to's (or how not-to's), meal planning, looking for a specific recipe--ask and I will find it for you.
- 25
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #130
Let's talk about cooking. Are you a novice cook? Come here to ask questions on the basics. Are you a pro? Maybe you have hints to share with us. In the middle? That's where most of us are, and I would love to back-and-forth with you. Let's have fun.
- 21
Finding Wellness During an Epidemic
Here are a few suggestions for how to stay physically and mentally well during an epidemic.
- 23
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #129
Join me in a weekly round of questions and answers about just about anything related to food ingredients, cooking, or baking. Ask, share, learn, repeat. It's that simple.
- 28
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #128
Join me and my friends in the kitchen where we share ideas about cooking, baking, new recipes, and how to use (or use up) ingredients in your pantry
- 18
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #127
I've been called the Queen of Cuisine (and a few other things too). I'm not a monarch, but I know a thing or two about cooking and cooking ingredients. If you have questions, I have the answers.
- 26
Ask Carb Diva: Questions & Answers About Foods, Recipes, & Cooking, #126
If you have questions about cooking techniques, how to use ingredients, or why that recipe flopped, I'll bet I have the answer or can find it for you. Let's learn together, OK?
- 31
Exploring Tequila and Mezcal: History and Fun Recipes
In this article, we'll look at facts, fiction, folklore, and fun recipes—with agave nectar spirits as the central characters.
- 25
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #125
Even when it's cold outside, my kitchen is warm and cozy. Join my friends and me as we discuss anything and everything about food, recipes, cooking equipment, and putting the fun back into the kitchen.
- 27
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #124
Here's how it works—you have a kitchen question. I have the answer. Go ahead, try to stump me.
- 26
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #123
Have questions about a recipe, ingredient, cooking substitutions, or just about anything that happens in the kitchen? I have the answer. Each Monday I share the queries that came to my mailbox, and I answer each one.
- 20
Exploring Celery: Folklore, Facts, and Fun Recipes
Celery—once you were special, a luxury food of the rich and famous, but now you're no more than a flavoring for soup or a bit of green on the veggie platter. Let's discover the folklore and learn some fun recipes to respect celery once again.
- 21
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #122
Have an ingredient inquiry, a cooking conundrum, or a recipe wringer? If you have questions, I have the answers.
- 18
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #121
Got a question about cooking, baking, how to use herbs and spices? Ask me anything, I'd love to help.
- 26
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #120
Every week you ask me food-related questions, and the following week I provide answers. Go ahead. See if you can stump me.
- 17
Tater Tot Hot Dish: 10 Recipes for the Potato Puff Casserole
Tater tots (those potato nuggets in the freezer section) are the perfect platform for an easy cheesy casserole (hot dish). Here are 10 recipe ideas for you.
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Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #119
SeeEvery Monday join our "cooking class." We discuss cooking terms, techniques, recipes, and whatever else you can think of that might relate to food. (We've even made our own pet food). If this sounds like fun, keep reading.
- 19
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #118
Each week you have an opportunity to ask me a question, any question, about food, recipes, cooking techniques or terms. I'm your BFF in the kitchen and next week I will have an answer for you.
- 22
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #117
Each week you come to me with food/recipe/diet questions, and the following week I do my darndest to give you an answer. Yes, it's really that simple.
- 25
The "No Recipe" Recipe for Cheesy Baked Pasta
Learn these 5 easy steps to make a cheesy pasta casserole without a recipe.
- 25
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #116
Do you love to cook? Do you have a kitchen merely because it came with the house? Or are you somewhere in between? Got questions or I-don't-knows about food? I can help.
- 30
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #115
Do you have questions about a recipe, menu suggestions, cooking techniques, food storage, or anything else food-related? Each week I receive queries and provide answers. Your question could be the next one!
- 22
Ask Carb Diva: Questions & Answers AboutFood, Recipes, & Cooking, #114
Do you have cooking questions? Leave them in the comments section below and next Monday you will find your answer here. It's like magic!
- 30
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #113
Cooking is an exercise in creativity, but there is also a bit of science involved in combining ingredients, time, and temperature. If you have problems, I have the answers.
- 32
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #112
Cooking ingredients, recipes new and old, techniques, equipment, gadgets, nutrition--if you have questions, together we'll find the answers. Join my friends and me while we talk about cooking and eating.
- 23
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #111
Ask (for a recipe) and it will be given to you, seek (the answer to a question) and you will find, knock...and I'll invite you in for a cup of coffee. Let's talk about food, techniques and kitchen gadgets.
- 30
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #110
Welcome to my kitchen. Each week you have an opportunity to learn a new cooking skill or an old recipe, You can ask in the comments about anything that has to do with food, and next week come back for the answer. It's that simple.
- 25
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #109
To paraphrase a Hub's friend "Summary, you want a summary? How about you ask a question and I provide an answer, how's that for a summary?" Cooking, baking, ingredients. Let's go.
- 16
History of the Yule Log and 5 Festive Recipes
The Yule log, once a pagan ritual, has been elevated to not just dessert but a stunning work of pastry artistry known as Buche de Noel. Don’t let its looks frighten you. You can make your own. Here’s how.
- 27
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #108
This is the place to get your cooking/baking/ingredient dilemmas solved. Go ahead, ask me anything. I'll have an answer for you next week
- 24
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #107
Question about cooking, baking, ingredients, kitchen how-to's (or how not-to's), meal planning, looking for a specific recipe--ask and I will find it for you.
- 25
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #106
Let's talk about cooking. Are you a novice cook? Come here to ask questions on the basics. Are you a pro? Maybe you have hints to share with us. In the middle? That's where most of us are, and I would love to back-and-forth with you. Let's have fun.
- 20
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #105
Join me in a weekly round of questions and answers about just about anything related to food ingredients, cooking, or baking. Ask, share, learn, repeat. It's that simple.
- 17
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #104
Join me and my friends in the kitchen where we share ideas about cooking, baking, new recipes, and how to use (or use up) ingredients in your pantry
- 26
How to Build a Better Sandwich: Buiding Blocks & Tasty Combos
Anyone can make a sandwich, but a memorable one is the perfect blend of bread, fillings, tastes, and textures. Here’s a list of imaginative ingredients and how to combine them to make the best sandwich!
- 23
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #103
I've been called the Queen of Cuisine (and a few other things too). I'm not a monarch, but I do know a thing or two about cooking and cooking ingredients. If you have questions, I have the answers.
- 14
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #102
Even when it's cold outside, my kitchen is warm and cozy. Join my friends and me as we discuss anything and everything about food, recipes, cooking equipment, and putting the fun back into the kitchen.
- 23
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #101
If you have questions about cooking techniques, how to use ingredients, or why that recipe flopped, I'll bet I have the answer or can find it for you. Let's learn together, OK?
- 23
12 Sweet Scone Recipes (One for Each Month of the Year)
What's better than a scone? What about a different scone for every month of the year? Here's a collection of 12 unique and tasty scone treats.
- 19
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #100
Here's how it works—you have a kitchen question. I have the answer. Go ahead, try to stump me.
- 20
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #99
Have questions about a recipe, ingredient, cooking substitutions, or just about anything that happens in the kitchen? I have the answer. Each Monday I share the queries that came to my mailbox, and I answer each one.
- 15
Perfect Snickerdoodles: How to Make the Best Cinnamon Sugar Cookie on the Planet
What is a snickerdoodle, and how did it get such a strange name? Learn the history of these cinnamon sugar treats and how to make the best!
- 20
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #98
Have an ingredient inquiry, a cooking conundrum, or a recipe wringer? If you have questions, I have the answers.
- 22
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #97
Got a question about cooking, baking, how to use herbs and spices? Ask me anything, I'd love to help.
- 14
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #96
Every week you ask me food-related questions, and the following week I provide answers. Go ahead. See if you can stump me.
- 26
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #95
Every Monday join our "cooking class." We discuss cooking terms, techniques, recipes, and whatever else you can think of that might relate to food. (We've even made our own pet food). If this sounds like fun, keep reading.
- 17
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #94
Each week you have an opportunity to ask me a question, any question, about food, recipes, cooking techniques or terms. I'm your BFF in the kitchen and next week I will have an answer for you. #94
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Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #93
Each week you come to me with food/recipe/diet questions, and the following week I do my darndest to give you an answer. Yes, it's really that simple.
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Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #92
Do you love to cook? Do you have a kitchen merely because it came with the house? Or are you somewhere in between? Got questions or I-don't-knows about food? I can help.
- 15
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #91
Do you have questions about a recipe, menu suggestions, cooking techniques, food storage, or anything else food-related? Each week I receive queries and provide answers. Your question could be the next one!
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Ask Carb Diva: Questions & Answers About Food, Cooking, and Recipes, #90
Do you have cooking questions? Leave them in the comments section below and next Monday you will find your answer here. It's like magic!
- 22
Ask Carb Diva: Questions and Answers About Food, Recipes, & Cooking, #89
Cooking is an exercise in creativity, but there is also a bit of science involved in combining ingredients, time, and temperature. If you have problems, I have the answers.
- 10
Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #88
Cooking ingredients, recipes new and old, techniques, equipment, gadgets, nutrition--if you have questions, together we'll find the answers. Join my friends and me while we talk about cooking and eating.
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Ask Carb Diva: Questions & Answers About Food, Recipes, and Cooking, #87
Ask (for a recipe) and it will be given to you, seek (the answer to a question) and you will find, knock...and I'll invite you in for a cup of coffee. Let's talk about food, techniques and kitchen gadgets.
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Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #86
Cooking ingredients, recipes new and old, techniques, equipment, gadgets, nutrition--if you have questions, together we'll find the answers. Join my friends and me while we talk about cooking and eating
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Ask Carb Diva: Questions & Answers About Food, Recipes, and Cooking, #85
Ask (for a recipe) and it will be given to you, seek (the answer to a question) and you will find, knock...and I'll invite you in for a cup of coffee. Let's talk about food, techniques and kitchen gadgets.
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Ask Carb Diva: Questions & Answers About Food, Recipes, and Cooking, #84
Each week you have an opportunity to ask me a question, any question, about food, recipes, cooking techniques or terms. I'm your BFF in the kitchen and next week I will have an answer for you.
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Healing Properties of Common Herbs
Herbs and spices do more than add flavor to our foods; they promote health and wellness. Let’s learn about the healing properties of your spice rack.
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Ask Carb Diva: Questions & Answers About Food, Recipes, and Cooking, #83
Every week you ask me food-related questions, and the following week I provide answers. Go ahead. See if you can stump me.
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Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes, #82
If you have questions about cooking techniques, how to use ingredients, or why that recipe flopped, I'll bet I have the answer or can find it for you. Let's learn together, OK?
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16 Things You Should Never Order When Dining Out
Do you know what you’re eating when you dine out? Is that salad safe or is a bout of Listeria just a forkful away? Let’s check with the pros to find out what they never eat when dining out.
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Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes, #81
Have an ingredient inquiry, a cooking conundrum, or a recipe wringer? If you have questions, I have the answers.
- 14
Recipe Index: How to Find Carb Diva's Best
A handy reference guide for all of the recipes I have shared on Hub Pages which will be updated each week. You can bookmark this.
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Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes, #80
Join me and my friends in the kitchen where we share ideas about cooking, baking, new recipes, and how to use (or use up) ingredients in your pantry
- 23
Exploring Hot Cross Buns: Folklore, Facts, and Fun Recipes
Hot cross buns are a traditional Easter treat. Learn their history, how to make them in your kitchen, and a few innovative variations.
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Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes, #79
Each week you have an opportunity to ask me a question, any question, about food, recipes, cooking techniques or terms. I'm your BFF in the kitchen and next week I will have an answer for you.
- 16
Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes #78
Join me in a weekly round of questions and answers about just about anything related to food ingredients, cooking, or baking. Ask, share, learn, repeat. It's that simple.
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Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes #77
Do you love to cook? Do you have a kitchen merely because it came with the house? Or are you somewhere in between? Got questions or I-don't-knows about food? I can help.
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Perfect Rugelach
Rugelach are popular crescent-shaped Jewish pastries with numerous names and even more recipes. They are filled with jam or nuts or simply dusted with sugar and sweet spices. Let's explore their origins and how to make them in your own kitchen.
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Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes #76
Ask (for a recipe) and it will be given to you, seek (the answer to a question) and you will find, knock...and I'll invite you in for a cup of coffee. Let's talk about food, techniques and kitchen gadgets.
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Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes #75
Let's talk about cooking. Are you a novice cook? Come here to ask questions on the basics. Are you a pro? Maybe you have hints to share with us. In the middle? That's where most of us are, and I would love to back-and-forth with you. Let's have fun.
- 18
Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes #74
Cooking ingredients, recipes new and old, techniques, equipment, gadgets, nutrition--if you have questions, together we'll find the answers. Join my friends and me while we talk about cooking and eating
- 10
Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes #73
It's cold outside, but my kitchen is warm and cozy. Join my friends and me as we discuss anything and everything about food, recipes, cooking equipment, and putting the fun back into the kitchen.
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Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes #72
If you have questions about cooking, baking, food ingredients, techniques, menu selection, food prep, your answer is here. Ask in the comments, and you will have an answer next Monday. That's how it works. Easy-peasy.
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Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes #71
Cooking ingredients, recipes new and old, techniques, equipment, gadgets, nutrition--if you have questions, together we'll find the answers. Join my friends and I while we talk about cooking and eating.
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Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes #70
Every week you ask me food-related questions, and the following week I provide answers. Go ahead. See if you can stump me.
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Loving Leftovers: How to Use Extra Egg Yolks
Have you ever found yourself with leftover egg yolks? Perhaps you made meringue or 7-minute icing. I can't bear to throw away perfectly good food, so let's rescue those leftover yolks and use them in imaginative (and tasty) ways.
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Ask Carb Diva: Questions & Answers About Food, Cooking, & Recipes #69
Have an ingredient inquiry, a cooking conundrum, or a recipe wringer? If you have questions, I have the answers.
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Ask Carb Diva: Questions & Answers About Foods, Recipes & Cooking, #68
Every Monday join our "cooking class." We discuss cooking terms, techniques, recipes, and whatever else you can think of that might relate to food. (We've even made our own pet food). If this sounds like fun, keep reading.
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Ask Carb Diva: Questions & Answers About Foods, Recipes & Cooking, #67
If you have questions about cooking techniques, how to use ingredients, or why that recipe flopped, I'll bet I have the answer; if not, I'll ask, inquire, prod and poke until I find it.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, and Cooking, #66
If you have questions about cooking techniques, how to use ingredients, or why that recipe flopped, I'll bet I have the answer or can find it for you. Let's learn together, OK?
- 18
Ask Carb Diva: Questions & Answers About Foods, Recipes, and Cooking, #65
Welcome to my kitchen. Each week you have an opportunity to learn a new cooking skill or an old recipe, You can ask in the comments about anything that has to do with food, and next week come back for the answer. It's that simple.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, and Cooking, #64
Each week you have an opportunity to ask me a question, any question, about food, recipes, cooking techniques or terms. I'm your BFF in the kitchen and next week I will have an answer for you.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, & Cooking, #63
Cooking ingredients, recipes new and old, techniques, equipment, gadgets, nutrition--if you have questions, together we'll find the answers. Join my friends and I while we talk about cooking and eating.
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Dungeness Crab: Cook, Clean, and Create Great Recipes
Dungeness crab is a Pacific Coast native, prized for its sweet, succulent meat. Learn how to clean, cook, and create amazing recipes with this amazing gift of the sea.
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Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #62
Each week you come to me with food/recipe/diet questions, and the following week I do my darndest to give you an answer. Yes, it's really that simple.
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Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #61
Do you have cooking questions? Leave them in the comments section below and next Monday you will find your answer here. It's like magic!
- 22
Loving Leftovers: 7 Creative Leftover Ham Recipes
Leftover ham can obviously become a sandwich or a side with breakfast eggs. But we can do something even better!
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Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #60
Let's talk about cooking. Are you a novice cook? Come here to ask questions on the basics. Are you a pro? Maybe you have hints to share with us. In the middle? That's where most of us are, and I would love to back-and-forth with you. Let's have fun.
- 22
Perfect Oatmeal Cookies
Braveheart might have relied on them for energy. The Quaker Oats Co. called them "health food." Oatmeal cookies should be chewy and crisp, not dull and cakey. Here's how to make the best.
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Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #59
Do you have questions about a recipe, menu suggestions, cooking techniques, food storage, or anything else food-related? Each week I receive queries and provide answers. Your question could be the next one!
- 24
Ask Carb Diva: Questions & Answers About Food, Recipes, and Cooking, #58
Got a question about cooking, baking, how to use herbs and spices? Ask me anything, I'd love to help.
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Ask Carb Diva: Questions & Answers About Food, Recipes, & Cooking, #57
Have questions about a recipe, ingredient, cooking substitutions, or just about anything that happens in the kitchen? I have the answer. Each Monday I share the queries that came to my mailbox, and I answer each one.
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7 New and Creative Ways to Use Leftover Thanksgiving Turkey
Looking for creative ways to use leftover turkey besides turkey sandwiches, but by day three are you getting bored? Be bored no longer. Here are imaginative ways to use those gobbler leftovers.
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Ask Carb Diva: Questions & Answers about Foods, Recipes, & Cooking, #56
Here's how it works—you have a kitchen question. I have the answer. Go ahead, try to stump me.
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Hot Chocolate Around the World: How All of Us Enjoy Our Cocoa
A steaming mug of hot chocolate—comfort in a cup on a wintry day. It began with the Mayans and spread worldwide. Let's look at cocoa recipes from around the globe.
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Ask Carb Diva: Questions & Answers about Foods, Recipes, & Cooking, #55
Cooking is an exercise in creativity, but there is also a bit of science involved in combining ingredients, time, and temperature. If you have problems, I have the answers.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, and Cooking, #54
Each week you have an opportunity to ask me a question, any question, about food, recipes, cooking techniques or terms. I'm your BFF in the kitchen and next week I will have an answer for you.
- 22
Ask Carb Diva: Questions & Answers About Foods, Recipes, and Cooking, #53
Welcome to my kitchen. Each week you have an opportunity to learn a new cooking technique or an old recipe, explore the meaning of unusual cooking terms, ask about nutrition...just about anything that has to do with food. Ask in the comments, and next week come back for the answer. It's that simple.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, and Cooking, #52
Join me and my friends in the kitchen where we share ideas about cooking, baking, new recipes, and how to use (or use up) ingredients in your pantry.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, and Cooking, #51
Join me in a weekly round of questions and answers about just about anything related to food ingredients, cooking, or baking. Ask, share, learn, repeat. It's that simple.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, & Cooking, #50
Welcome to my kitchen. If you have cooking questions I have cooking answers. Leave your queries in the comments section below and next Monday, in Installment #51, I will have an answer for you.
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Cucumbers Are More Than Just Pickles: 9 Imaginative Recipes
Learn the history of cucumbers, how to grow them, how to use them in cooking and baking, and why “cool as a cucumber” is not just a figure of speech.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, & Cooking, #49
If you have questions about cooking techniques, how to use ingredients, or why that recipe flopped, I'll bet I have the answer or can find it for you. Let's learn together, OK?
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Ask Carb Diva: Questions & Answers About Foods, Recipes, & Cooking, #48
If you have questions about cooking techniques, how to use ingredients, or why that recipe flopped, I'll bet I have the answer or can find it for you. Let's learn together, OK?
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Ask Carb Diva: Table of Contents for the Q&A's
A handy reference guide for my weekly food/cooking technique/recipe Q&A series, updated every week. Don't see your question here? Ask in the comments. I'll answer next week.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, & Cooking, #47
Every Monday join our "cooking class." We discuss cooking terms, techniques, recipes, and whatever else you can think of that might relate to food. (We've even made our own pet food). If this sounds like fun, keep reading.
- 16
Ask Carb Diva: Questions & Answers About Foods, Recipes, & Cooking, #46
If you have questions about cooking techniques, how to use ingredients, or why that recipe flopped, I'll bet I have the answer or can find it for you. Let's learn together, OK?
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Ask Carb Diva: Questions & Answers About Foods, Recipes, & Cooking, #45
Every Monday we talk about cooking, recipes, techniques, and how-to in the kitchen. If you have a question, I will find the answer for you.
- 14
Ask Carb Diva: Questions & Answers About Foods, Recipes, & Cooking, #44
Each week you have an opportunity to ask me a question, any question, about food, recipes, cooking techniques or terms. I'm your BFF in the kitchen and next week I will have an answer for you.
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Loving Leftovers: Too Much Zucchini
Each summer, we discover who our friends (or enemies) are. They gift us zucchini from their overly-bountiful gardens. Here are some innovative ways to deal with too much zucchini.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, & Cooking, #43
Every Monday join our "cooking class." We discuss cooking terms, techniques, recipes, and whatever else you can think of that might relate to food. (We've even made our own pet food). If this sounds like fun, keep reading.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, & Cooking, #42
Ask (for a recipe) and it will be given to you, seek (the answer to a question) and you will find, knock...and I'll invite you in for a cup of coffee. Let's talk about food, techniques and kitchen gadgets.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, & Cooking, #41
Welcome to my kitchen. If you have a cooking question, I have the answer.
- 14
Ask Carb Diva: Questions & Answers About Foods, Recipes, and Cooking, #40
If you have cooking questions, I have cooking answers. Whatever your problem, leave your question in the comments section below, and I will have an answer for you in the next issue.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, and Cooking, #39
If you have cooking questions, I have cooking answers.
- 12
Exploring Blueberries and Huckleberries
Blueberries and huckleberries—kissing cousins in the botanical world. Let's learn how to identify them, where to gather them, and discover some savory recipes.
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Walk with Me (A Tour of My Garden)
I've been asked to provide a "tour" of my garden. Since the bloom time of our plants covers an entire year, this is a compilation, not a snapshot of what it looks like on this day. I hope you enjoy.
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Ask Carb Diva: Questions & Answers About Foods, Recipes, and Cooking, #38
Do you love to cook? Do you have a kitchen merely because it came with the house? Or are you somewhere in between? Got questions or I-don't-knows about food? I can help.