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23 Jun

How to Make the Best Steamed Clams

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About the recipe At the restaurant this dish was made with cockles, a smaller, soft shelled clam that tastes a bit sweeter than traditional clams. When we lived in Venice Beach, CA, coming across cockles was a lot easier than it is here in Utah. So when we do discover them, we snatch them up as fast as we can and that is what is for dinner tonight. An important part of making clams or cockles is to be sure to pick through for any half open clams before cooking, and to rinse them thoroughly. Clams are bottom dwellers, living rooted in sand and they get their nourishment from sucking in itty bitties of water and sand along with it. Thus, they have a tendency...
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22 Jun

Raspberry Chocolate Cups

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Prep time 30 min+chilling time Cook time 10 mins Total time 40 mins+chilling time Ingredients Makes 6 muffin cup servings Chocolate Cups 7 oz (200 g) dark chocolate (55-70% cocoa) 6 aluminum muffin cups Raspberry Puree 5 oz (150 g) fresh or frozen raspberries 1/4 cup (50g) sugar Chocolate Raspberry Filling 7 oz (200 g) dark chocolate (55-70% cocoa) 1 1/4 cup (300g) whipping cream, cold Raspberry puree Topping Fresh Raspberries Powdered sugar Directions Prepare the chocolate cups. For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until a thermometer reads 105 -115 degrees F (40-46C), then take the bowl out of the heat. Add  the 1.5 oz (40 g) chocolate into the melted...
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22 Jun

Inside The Go-to Eatery For Guilt-Free Italian

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The Obicà mantra is simple: use the highest quality ingredients to create simple dishes that speak for themselves. The restaurant, with kitchens in Los Angeles, New York, London, Tokyo and Dubai, flies in mozzarella straight from Rome twice a week, giving the term "fresh" a whole new meaning. However, what really strikes a different note with Chef Erind Halilaj's take on Italian cuisine at Obicà's Flatiron is the light approach he strives for. Taking quintessential Italian food and bringing it down to its simplest, brightest form, Obicà presents artful meals that aren't overdone—and won't leave you feeling overstuffed. Delizioso indeed. Here, Halilajlet's BAZAAR.com in on his best kept secrets.

How did you become a chef and get started in the...
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22 Jun

Rice, Thyme And Lemon Comfort Soup

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This Rice soup with Egg, Thyme and Lemon sauce is quite similar to the typical Greek chicken soup, but we omitted the chicken, adding some thyme for extra zest. It’s very easy to make and it’s ideal for a winter evening, or for when you want something healthy and delicious but dont make it time to go grocery shopping ;-)

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Ingredients: 1 cup rice 4cups water 2 -3 organic eggs in room temperature the juice of 1 large lemon some thyme flowers salt, olive oil Pur the rice and water in a pot, add salt and bring to boil, then lower the fire. Simmer till the rice is cooked. In the meantime whisk together the eggs and lemon juice. Crumble some thyme flowers and continue whisking while gradually pouring 4-5 spoons from...
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21 Jun

Mandarin Pasta Spinach Salad With Teriyaki Dressing

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Happy Salad Monday!!! I’ve been looking forward to this moment because this salad is my new obsession. I mean… it’s not like I’ve already made it three times in the past five days or anything… Oh wait. yes I have. Once for my husband and myself, then for a neighbor (and myself), and then for a huge family gathering on Sunday (where I was present). Every single time it completely disappeared and everyone raved about it. And I’m just going to be totally honest – this dressing is positively addictive. It completely makes the salad. And that’s saying something because the combination of craisins + spinach + mandarin oranges + pine nuts + cilantro borders on magical. But the dressing. THE DRESSING. It makes...
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21 Jun

Breakfast Cereal Ice Cream Bars Just Make Sense

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In a simpler time, before the phrase “clean eating” was ever uttered, the only appropriate way to spend a Saturday morning was in front of the television with a giant bowl of Lucky Charms, Cinnamon Toast Crunch, or Fruity Pebbles. But then our favorite childhood cereals become vilified as sugar bombs that may as well be dessert, and it was only a matter of time before someone actually turned them into dessert. That someone is John Park, who along with his wife co-owns the Burbank, Calif., ice cream shop Quenelle. Park has created close to 600 flavors during the store’s two and a half years in business, from yuzu sorrel to kimchi. But some of his most popular ice creams and...
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20 Jun

The Best Sweet Potato Toast Recipes On Instagram

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If you haven't noticed, bread has been looking a lot more orange on Instagram these days—and it's not a new filter. It's a new trend: sweet potato "toast." That is, spreading your favorite toast toppings (e.g., avocado, bananas, eggs, nut butters, etc.) over toasted sweet potato instead of toasted bread. And you can accomplish this by popping sweet potato slices in the toaster. Yes, you can put sweet potato slices in the toaster. Avocado toast just traded in gluten for a vegetable, and the world didn't end. The first we saw of this phenomenon was from health coach and wellness blogger Lisa Bryan, who supplied us with a recipe for Sweet Potato "Toast" with Avocado, Cucumber, Smoked Salmon, and Poached Egg back...
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19 Jun

Sweet Treats: Paris vs. New York City

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Among life’s great questions: To eat a pain au chocolate or a cronut? In case you ever have to choose between the two, we’ve ranked the iconic pastries—along with seven other classic treats—in the ultimate battle of the desserts: Paris versus New York City. Each confection is ranked from 1 to 5 for price and accessibility, with 1 as the lowest and easiest to get, and 5 the priciest and most difficult to find.
Don’t agree with our rankings? Sample them all. No judgments here.

Photo Credit: Noam Galai/Getty Images ; Alanna Taylor-Tobin/Getty Images
Photo Credit: Noam Galai/Getty Images ; Alanna Taylor-Tobin/Getty Images
The Cronut Few confections have generated buzz like Dominique Ansel’s famed Cronut, which has been said to draw lines of nearly 100 to the SoHo shop. The Cronut’s flavor rotates each month—think Rose...
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16 Jun

Pizza Margherita Grilled Cheese

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Grilled cheese month. It’s a thing.

April is also deemed the month of the BLT sandwich, soft pretzels, soy foods (don’t even ask) and a personal favorite – garlic. But for some reason grilled cheese month is the only thing that seems to be shouted from the Internet rooftops.

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While my waistline couldn’t tolerate 30 whole days of grilled cheese sandwiches, my Facebook feed has been so inundated with pictures of gooey cheese sliding out of crispy, buttered slices of bread, I just had to hop on the bandwagon.

And let me tell you friends, the grilled cheese bandwagon is a very, very good place to be.

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Margherita pizza has been on my mind since Kev and I...
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16 Jun

Chicken and Waffles Sliders

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I’m pleased as punch to bring you this recipe sponsored by Cholula® Hot Sauce, because at our house, Cholula hot sauce is probably our most used condiment in the cupboard. It’s a Southern thing. But it’s taking over mainstream. Chicken and waffles. The best fried chicken I’ve ever had was from Gus’s Fried Chicken in Memphis, TN. I shared it with my friend Laura straight out of the paper bagon an old picnic table at The Shacks. She’d ordered it for us hot and spicy. Just the way I pretty much like everything. Then last year, I took the whole dang family back to the South where we hit up more than one fried chicken joint and really went for the gusto with...
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