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The article offers information on several food items and presents several recipes. Topics discussed include the kohlrabi vegetable and the amount of vitamin C in it, the health benefits of grass-fed cultured butter which has omega-3 fat and nutrients like vitamin A, and a recipe for the "Job's Tears Salad with Bacon Dressing."

The article offers suggestions for cooking snack dinner. Topics include increase in the trend of eating snack foods among Americans; health benefits of eating snack foods, like curbing appetite, boosting energy, and controlling weight; shortage of nutrition from vegetable, fruit, and dairy needs among most of people; choosing ready-to-eat snacks with nutritional benefits; and information on snacks like Terra crinkled Sweet potato chips With sea salt.

Several recipes are presented including creamed onion casserole, beet, farro, and watercress salad with fig vinaigrette, and roasted salmon with dill, capers, and horseradish.

Several recipes are presented including blood orange and white chocolate cream cups, roasted red pepper deviled eggs, and fresh artichoke and kale dip.

Recipes for several dinner foods are presented including orange-glazed salmon with olive quinoa with spring greens, pea & citrus salad, skillet chicken and mozzarella bake with celery & arugula salad, and lamb burgers with feta-mint spread with grilled asparagus.

Several recipes which can be cooked for 20 minutes including fresh Thai noodle bowl, pork chops with fennel, orange, and olive salad, and beef flatbread tacos with cucumber and yogurt sauce are presented.

The article offers several dinner recipes for items such as White Cheddar and Chive Potato Soup, Spinach and Quinoa Salad with Shrimp, and Moroccan Spiced Pork Chops with Mashed Sweet Potatoes.

The article presents recipes for stir-fry dinners such as Sweet and Sour Tofu-Vegetable Stir-Fry, Stir-Fried Tilapia, Dill, and Scallion Lettuce Wraps, and Minced Beef with Bok Choy and Fried Egg.

The article discusses U.S. First Lady Michelle Obama's "Let's Move!" program aimed at solving the epidemic of childhood obesity in the U.S. and Michelle's opinions of food and diet. Topics include details on the effect of home-cooked meals on weight and health, details on Michelle's work in overhauling school lunch programs, details on the importance of family dinner time, details on the effects of nutritious food on people's bodies, and details on Michelle's work in promoting backyard and community vegetable gardening.

The article offers several chicken recipes including chicken with artichoke pan sauce, roasted garlic chicken alfredo, and charred lemon chicken piccata. Other recipes listed include grilled rosemary chicken with farro risotto and sausage and provolone stuffed chicken. Information is provided on how to prepare each meal, the ingredients, service size, and the nutritional content. The recipes instruct the reader on how to prepare chicken breasts several different ways, including roasting, grilling, and baking.

The article presents several recipes for chicken, including weeknight lemon chicken skillet dinner, chicken chili mac and cheese, and easy chicken and dumplings.

The article offers several recipes including whole-grain biscuits with sausage gravy and eggs, caramelized onion burgers, and root vegetable fries.

The article offers recommendations on meals that can be prepared at home, such as broccoli steaks with tofu fries, orange and tomato simmered chicken with couscous, and peppery shrimp with grits and greens. Topics include why preparing meals at home is often healthier than eating at a restaurant and how home cooking can help with calorie control.

Several recipes are presented, including Arctic char with cucumber relish, radish and avocado quinoa, roasted grape and feta salad, and romaine salad with honey-chile dressing.

The article offers several recipes including lamb chops with farro, arugula, and lemon-thyme vinaigrette, roasted shrimp with white beans and feta, and a cinnamon-apple panini.

The article presents several recipes including Farro With Honey-Garlic Roasted Tomatoes, Beet Ribbon Salad With Lemon and Pickled Shallots, and Smashed Bacony Potatoes With Kale and Roasted Salmon.

The article presents recipes that can be made in a pressure cooker, a slow cooker, or a dutch oven, such as Beef Marsala Stew, Pulled Pork Sandwiches With Sriracha BBQ Sauce, and Mushroom and Roasted Butternut Squash Risotto, and discusses which method works best. The article also explains the difference between slow cookers, dutch ovens, and pressure cookers, and includes recipes for Chili con Carne, Hearty Chicken Soup, and Beefy Bolognese over Penne Pasta.

The article discusses how to pair wine with food. It suggests pairing white wines such as the Anne Amie Vineyards Cuvée A "Amrita" White Blend with Chicken Phyllo Turnovers, a white wine such as Le Paradou Viognier with Golden Beet Soup With Toasted Grains, and a red Dolin Rouge vermouth with a Pomegranate Orange Tart. The article also presents recipes for Sesame Steamed Eggplant, Harissa-Roasted Carrots, and Leg of Lamb With Olive-Wine Sauce.

Baked goods recipes are presented including Linzer Muffins, Chocolate-Zucchini Loaf Cake, and Chewy Molasses Cookie, and also evaluates packaging products such as bakery boxes from selfpackaging.com, cupcake liners from bakeitpretty.com, and canvas gift tags from shopolivemanna.com.

The article presents a menu for a week's worth of dinner including recipes such as Swiss Chard and White Bean Soup with Parmesan Toasts, Steak and Tomatoes With Roasted Potatoes and Broccoli Rabe, and Chicken and Citrus Sauce With Quinoa and Coriander Carrots.

The article presents several recipes intended to take 20 minutes to prepare, or have minimal ingredients including Flounder in Ginger-Sesame Broth With Edamame and Bok Choy, Two-Cheese Penne With Chicken and Spinach, and Roast Beef, Broccoli Rabe, and Provolone Sandwiches.

A personal narrative is presented which explores the author's experience of giving birth to her sons prematurely and the difficulty she experienced in trying to provide enough milk for them through pumping breast milk.

The article presents mushroom recipes including sauteed black trumpets with asparagus and lemon, roasted lion's mane mushrooms with sherried shallots, and pickled wild mushrooms.

The article offers recipes for side dishes including carrot-cilantro bulgur, mushroom grits, and baked fennel parmigiana.

The article offers advice from sex experts on how to improve at cooking. Topics include the importance of having an appetite, how to make cooking enjoyable, and why parents should not allow their children to dictate what they cook or eat. Information is provided on how cooking can bring couples closer together.

The article presents recipes for the holiday season that feature chocolate as a main ingredient, which include Fudge Brownie Pops, Five-Ingredient Chocolate Cakes, and Milk Chocolate Crème Brûlée. A review is offered for several chocolate bars, which include Amedei Chua 70% Dark, Dick Taylor Dominican Republic 74% Dark, and Patric Signature Dark Milk Chocolate. A recommendation for pairing The Rare Wine Co.'s Historic Series Boston Bual Madeira wine with chocolate is presented along with a review of the wine.

The article presents several quick and easy recipes that can be made in 20 minutes or less, which include Thai Green Curry with Shrimp and Kale, Pork Cutlets with Butternut Squash, Apple, and Cranberry Sauté, and Chicken and Rice Soup with Lemon and Ginger.

Several pork recipes are presented including Red-Hot Currant Glazed Pork Chops, Tuscan-Style Garlic-Herb Pork Chops, and Pork Chops Simmered in Spiced Tomato Sauce.

The article discusses the 2014 winners of the periodical's Golden Cleaver awards which it presents to innovative chefs such as Adrienne Lo, Abraham Conlon, and Rick Bayless. Topics include the vegetarian dishes created by Renee Erickson, chef at The Whale Wins in Seattle, Washington, the plant and meat cooking of Sean Baker, chef at Verbena in San Francisco, California, and Octopus Bar, the late-night restaurant of Nhan Le and Angus Brown.

The article discusses how to have a potluck party, presents several recipes for soups and stews including Curried Cauliflower Soup, West African Beef, Plantain, and Okra Stew, and Chicken Stew and Dumplings, and several bread recipes including Quick Walnut-Sage, Asiago-Black Pepper, and Three-Seed.

Several recipes are presented that incorporate cheese including Broccoli-Quinoa Casserole With Chicken and Cheddar, Cheesy Nachos With Pinto Bean Salsa and Pickled Jalapeños, and Grilled Cheese With Roasted Tomato Spread.

Several dinner recipes are presented including Eggplant and Zucchini Parmesan With Lemon-Parsley Pasta, Lamb and Butternut Squash Stew and Roasted Cauliflower, and Cheesy Skillet Gnocchi With Grape and Hazelnut Salad.

Recipes are presented for quick dinner meals and includes Seared Tilapia with Spinach and White Bean Orzo, Apple and Bacon Pita Pizzas, and Chicken and Edamame Couscous Salad.

Several lunch recipes are presented using the grains quinoa and wheat berries including Cauliflower and Chickpea Quinoa With Tahini Drizzle, Smoked Salmon-Wheat Berry Salad With Caper-Yoghurt Dressing, and Kale Caesar Quinoa Salad With Roasted Chicken.

The article evaluates health conscience snack foods including the Mojo Dark Chocolate Cherry Almond Trail Mix Bar from Clif , Organic Restaurant-Style Chia and Quinoa Tortilla Chips from Late July, and the Flip Vanilla Golden Crunch yoghurt from Chobani.

Several recipes for pizza are presented including Deep-Dish Mushroom and Onion Pizza, Ratatouille Pizza, and Grilled Individual Hawaiian Pizzas.

Three self-serve dinner menus for tacos, baked sweet potatoes, and chili are presented along with several recipes including Simmered Pinto Beans With Chipotle Sour Cream, Cheddar, Broccoli, and Barley Sweet Potatoes, and Toasted Corn and Tomato Chili Topping.

Several breakfast recipes are presented from the cookbook "We Heart Cooking" by twelve-year-old twins Lilly and Audrey Andrews including Chilaquiles and Eggs, Banana-Almond Butter French Toast Sandwiches, the Creamy, Dreamy Tropical Smoothie, and Jammin' Oat Muffins.

Several dinner recipes are presented including Caprese Macaroni and Cheese With Chopped Tricolor Salad, Ginger Steak With Sesame Brown Rice and Chili-Based Slaw, and Spinach and Ham Stuffed Potatoes With Apple Salad.

The article discusses the health benefits of eggs and presents a recipe for Creamy, Cheesy Double-Potato Hash Brown Casserole.

Several recipes are presented including Broccoli and Pecorino Pesto Pasta, Smoky Pork Stir-Fry, and Shrimp and Corn Chowder.

Several recipes are presented for grilled meats, vegetables, and fruit including Cedar Plank Salmon With Tomato Salsa, Herbaceous Grilled Pork Tenderloin, and Jerk Chicken With Grilled Pineapple Salsa. An evaluation for the iGrill2 Bluetooth Smart meat thermometer is also presented.

Several recipes are presented that only require five ingredients including Roasted Orange-Fennel Striped Bass, Cherry-Port Glazed Pork Loin Roast, and Asparagus, Ricotta, and Egg Pizza.

The article discusses Shannon Walker, a preservationist and beekeeper in Tennessee, who began pickling vegetables as a child and has developed several pickling recipes used by professional chefs such as James Lewis. Several of his pickling recipes such as Dilly Beans, Refrigerator Pickled Black Berries, and Pickled Okra are presented. The article also presents a guide to canning.

The article discusses how to choose unripe peaches that are likely to ripen well, why it is worth it to buy local fruit, and present several recipes for peaches including Quick Pickled Peaches, Bourbon-Peach Limeade, and a No-Bake Peach Pie. Additional recipes include Peaches-and-Cream Frozen Pops, Peach Salad With Tomatoes and Beets, Peach and Prosciutto Canapés, and Sautéed Black Grouper With Peach Relish.

Several recipes are presented for allegedly fast and simple weeknight dinners including Vegetable Hash with Poached Eggs, Toast, and Tapenade, Olive and Pesto-Crusted Cod with Summer Bread Salad, and Beef and Bell Pepper Kebabs with Mushroom-Ginger Noodles

A collection of recipes for summer cuisine that can be prepared in less than 20 minutes without the need for cooking with heat is presented. Recipes include a crab salad and chicken wrap, chicken salad and chewy date bars, strawberry and balsamic vinegar tomato soup and a creamy blueberry and chicken salad.

The article describes the author's experience learning how to grill at Barbecue University, a three-day workshop on every aspect of grilling hosted by expert griller and celebrity chef Steven Raichlen. Several grilled recipes are also presented, including pollo al mattone (chicken), grilled gazpacho and smoked salmon.

Recipes for new takes on traditional sandwiches are presented, including green chile cheeseburgers, melting pot reubens and shrimp and okra po'boys.

Several recipes are presented that have to do with the theme of summer food and odd combinations. Recipes include grilled chicken drumsticks with five different dipping sauces, a bacon-lettuce-tomato (BLT) pizza with white mayonnaise sauce, a piña colada on a stick with coconut gelée and fresh fruit, strawberry ice cream pie, watermelon-lime soda, berry-pie pops, corn on the cob with 2 sauces, tropical fruit nachos, icy beverages in a variety of flavors, and lemon-caper parmesan potato salad bites.