Search

SPRINGTIME SKILLET LASAGNE SERVES 4 PREP 20 MINS COOK 40 MINS • 1 tbsp olive oil • 1 onion, finely chopped • 500g pork and veal mince • 540g jar tomato pasta sauce • 2 x 180g mixed antipasto • 1 bunch asparagus, trimmed, halved • 4 fresh lasagne sheets • ½ cup grated parmesan cheese • ½ cup grated tasty cheese • mixed salad, chopped parsley, to serve WHITE SAUCE • 40g butter • ¼ cup plain flour • 1 ½ cups milk 1 Preheat oven to 180°C. 4 Place two lasagne sheets over mince, spread 1/3 cup sauce over. 2 SATAY SAUCE In a small jug, microwave combined peanut butter, sweet chilli sauce, water and soy sauce on High, 100% power, in 30-sec bursts until smooth. [Extracted from the article]

Everyday food CRISPY COCONUT FISH TACOS WITH PINEAPPLE SALSA SERVES 4 PREP 25 MINS COOK 10 MINS • 1 1/3 cups self-raisingflour • 1 cup Mexican-style beer • vegetable oil, for deep-frying • 500g firm white fish fillets, 1.5cm fingers • 1 cup panko crumbs • ¾ cup shredded coconut • ¾ cup Greek-style yoghurt • 1 tbsp lime juice • 1 tsp cayenne pepper • 12 taco shells, warmed • 2 cups shredded lettuce PINEAPPLE SALSA • ½ small pineapple, peeled, finely chopped • 1 Lebanese cucumber, finely chopped • ½ small red onion, thinly sliced • 1 tbsp lime juice 1 Sift 1 cupflour into a bowl. 5 PINEAPPLE SALSA In a bowl, combine all ingredients. 7 Fill warmed taco shells with lettuce, pineapple salsa and fish pieces. THREE CHEESES & PUMPKIN QUESADILLAS SERVES 4 PREP 15 MINS COOK 20 MINS • 1 tbsp olive oil • 500g butternut pumpkin, 1mm slices • 1 cup grated cheddar cheese • 2/3 cup ricotta • 1/3 cup cream • ¼ cup egg mayonnaise • 4flour tortillas • ¾ cup grated parmesan SALSA • 1 tomato, chopped • ½ small red onion, finely chopped • 2 tbsp sliced pickled jalapenos 1 In a large frying pan heat oil on high. [Extracted from the article]

For less heat, halve the chili powder and chipotle chile powder. i B 4 tsp. chili powder b B 4 tsp. cumin b B 2 (8-oz.) Salmon fillets b B 1 Tbsp. butter, melted b B Lemon wedges, for serving b B Chopped fresh parsley, for garnish b B 1. b Preheat oven to 375°F. B 3. b Sprinkle each cutlet evenly with remaining 2 tsp. each chili powder and cumin, the chipotle chile powder, oregano, salt, and black pepper. [Extracted from the article]

The article provides a list of restaurants in the North Pinellas area, highlighting each establishment's cuisine, ambiance, and noteworthy menu items.

Petermen 66 Chandos St, St Leonards (02) 8387 4836 petermen.com.au Chefs Josh Niland & Joe Greenwood Price guide $$ Bookings Recommended Wheelchair access Yes Open Lunch Fri-Sun; Dinner Wed-Sat Josh and Julie Niland's fifth and latest venture might just be their most ambitious offering to date. Blume Restaurant 5 Church St, Boonah 0477 900 535 blumerestaurant.com.au Chef Jack Stuart Price guide $$ Bookings Recommended Wheelchair access Yes Open Lunch Fri-Sun; Dinner Fri-Sat This impressive 24-seater, an hour's drive southwest from Brisbane, is proof inland Queensland is beginning to blossom. Essa 181 Robertson St, Fortitude Valley (07) 3177 1011 essa.restaurant Chef Phil Marchant Price guide $$ Bookings Recommended Wheelchair access Yes Open Lunch Fri-Sun; Dinner Tue-Sat Details matter here in this split-level dining room, with its swish marble bar and hard-working wood-fired grill. Arkhé 127 The Parade, Norwood (08) 8330 3300 arkhe.com.au Chef Jake Kellie Price guide $$ Bookings Recommended Wheelchair access Yes Open Lunch Fri-Sun; Dinner Tue-Sun Of course there's (very good) steak at a restaurant focused on cooking with fire, but the joys of Arkhé are the unconventional ways in which chef Jake Kellie embraces the flame. Wildflower 1 Cathedral Ave, Perth (08) 6168 7855 wildflowerperth.com.au Chef Michael D'Adamo Price guide $$$ Bookings Recommended Wheelchair access Yes Open Lunch Wed-Fri; Dinner Tue-Sat You would expect the debonair rooftop fine-diner atop COMO The Treasury to be a class act. [Extracted from the article]

The article focuses on Cincinnati Magazine's dining guide, explaining that it is compiled by editors as a service to readers, without advertising or other consideration, and that restaurant listings may be added, deleted, or subject to space limitations, with listed dishes serving as examples.

(Speaking of eggs, Clay, the property's restaurant, also serves a perfect farm egg with white button mushrooms, aged cheese, and truffles for dinner.) When I close my eyes and think of my favorite place in the world, I am on my porch in the mid-Hudson Valley, watching a fat groundhog peering out of his hole, wondering if he can nip on the roots of my Christmas trees before I chase him away. Neven & Neven Moderne is still my favorite antiques store in Hudson, but then I'm a midcentury-modern kind of guy. [Extracted from the article]

The article from Woman's Day (Australia Edition) provides three vegetarian lunch recipes using tortillas. The recipes include a scrambled egg burrito, spiced potato wraps with mint yogurt, and pumpkin & zucchini quesadillas. Each recipe is detailed with ingredients, preparation steps, and tips for serving. The article emphasizes budget-friendly options and offers suggestions for variations to suit individual preferences. [Extracted from the article]

This document is a recipe article from Woman's Day (Australia Edition) titled "CATCH OF THE DAY." It provides two seafood recipes: Grilled Fish & Coleslaw Tacos and Sesame & Lime Salmon Cakes. The Grilled Fish & Coleslaw Tacos recipe involves coating fish fillets in flour and chili powder, frying them until golden, and serving them in tortillas with coleslaw, salsa, and lime wedges. The Sesame & Lime Salmon Cakes recipe includes combining salmon, mashed potato, breadcrumbs, and various seasonings, shaping them into patties, coating them in breadcrumbs and sesame seeds, frying them until crisp, and serving them with stir-fried vegetables. The article also includes tips and variations for each recipe. [Extracted from the article]

This article provides tips for making a healthier version of a traditional English breakfast. The author suggests swapping white bread for wholemeal bread, unsalted butter for low-fat spread, fried eggs for poached eggs, halloumi cheese for avocado, ketchup for tomato salsa, white mushrooms for shiitake mushrooms, pork bacon for turkey bacon, pork sausage for venison sausage, and shop-bought baked beans for homemade cannellini beans. The article also recommends using an air fryer to reduce fat and calories, adding more vegetables to the meal, and cooking bacon and sausages at lower temperatures to reduce the production of harmful compounds. Additionally, the author advises using certain oils for cooking and being mindful of the impact of hot drinks on iron absorption. The article concludes by mentioning the benefits of black pudding for individuals at risk of anaemia. [Extracted from the article]

Matilda Brown, a foodie entrepreneur and co-author of The Good Farm Cookbook, opens up about her relationship with food and how her husband, Scott Gooding, helped her learn about nutrition and love food again. The couple researched regenerative farming while Scott was writing his cookbook, The Sustainable Diet. They have also launched The Good Farm Shop, which offers ready-meals made from regeneratively farmed animals and sustainably sourced ingredients. The couple wrote their book together, with Scott handling the recipes and Matilda writing the accompanying stories. They emphasize the importance of provenance and suggest purchasing directly from farms to cut out the middleman. [Extracted from the article]

This article from Allrecipes provides a simple and versatile recipe for making delicious toasties. The article suggests various fillings, such as fig and brie, chipotle pork, sardines and cheddar, kimchi and bacon, and beef and cabbage. The instructions explain how to assemble and cook the sandwiches either on a skillet or in a panini press. The article also includes colorful photos of the different toastie variations. [Extracted from the article]

Nighthawk Napoletana is a pizza restaurant located in Algiers Point, New Orleans. Chef Adrian Chelette brings a fresh spin on the classic wood-fired, Neapolitan pizza style with both traditional and innovative toppings and flavors, as well as sourdough crusts. The menu offers a balance between simple, traditional favorites and more modern, creative pizza offerings. Nighthawk Napoletana aims to be a true neighborhood family restaurant, embraced by the Algiers Point community. [Extracted from the article]

This article provides information on recent restaurant openings and food festivals in Australia. In Sydney, The Dry Dock has reopened after renovations, offering a variety of dining options including Euro fare and an oyster bar. Chez Blue in Rozelle brings French cuisine to the table, while Merivale opens Good Luck Restaurant Lounge in the CBD. In Melbourne, Toddy Shop by Marthanden Hotel offers South Indian dosas and curries, and Doju serves Korean-meets-modern Australian snacks. Woodside's Bird in Hand winery in Adelaide has a farm-to-table menu featuring local ingredients. [Extracted from the article]

3 Slice beef, then divide noodles among serving plates. Top with beef slices, sauce and broccolini to serve. Take it nice and easy this week MANDARIN & SOY BEEF SERVES 4 PREP 10 MINS COOK 5 HOURS • 1.5kg piece topside beef • 4 mandarins, juiced • 1/3 cup soy sauce • 1/3 cup hoisin • 2 tbsp brown sugar • 3 tsp cornflour • ½ tsp white pepper • 3 star anise • 2 cinnamon sticks • 400g fresh thin egg noodles • 2 bunches broccolini, Trimmed 1 Put beef in the bowl of a 4.5-litre slow cooker. [Extracted from the article]

Morton kosher salt 1 cup (200 g) sugar 1 Tbsp. sifted cornstarch 1 tsp. fresh lemon juice SAUCE 1 lb. fresh strawberries, hulled, halved ½ cup (50 g) sugar 3 Tbsp. fresh lemon juice ½ tsp. Morton kosher salt STRAWBERRIES AND ASSEMBLY 1 lb. fresh strawberries, hulled, quartered 1 Tbsp. sugar ½ tsp. finely grated lemon zest 1 tsp. fresh lemon juice ½ tsp. Morton kosher salt, divided 3 Tbsp. extra-virgin olive oil, divided 2 ripe peaches, peeled, cut into ½" pieces Zest and juice of 1 lime 1 cup cilantro leaves with tender stems Toss chicken thighs with Cajun seasoning, 1 tsp. FEATURES AT THE FARMERS MARKET, August feels like the big game, the Oscars, the proud wave from the gold medal podium - the moment when the spotlight shines brightest. [Extracted from the article]

The article offers information on various restaurants, each with a brief description of the food they offer and the ambiance they provide, showcasing a diverse range of cuisines and dining experiences available in the Cincinnati area.

Nicolas Stecher How To: Know When to Fold 'Em Robb Report's resident bartender and Cocktails for Grown-ups host is willing to shell out serious coin for a drink made with vintage spirits - but only under very specific circumstances. DEPARTMENTS: THE GOODS VINTAGE TIPPLING Drinking History THE COCKTAIL PASSES from patron to patron down the bar at Handshake Speakeasy, each guest dipping a short metal straw into the coupe to siphon out a fleeting taste of the 100 Year Old Hanky Panky. Jim Wrigley remembers drinking his first vintage cocktail seven years ago, at the Merchant Hotel in Belfast - a Trader Vic's 1944 mai tai made with period-correct Wray & Nephew rum. His current establishment, the Donovan Bar, in Brown's Hotel, is where many of the city's top bartenders head when they want an expertly prepared vintage cocktail-because Calabrese is also considered the godfather of the current phenomenon. [Extracted from the article]

SHEET PAN LAMB ROAST DINNER WITH SALSA VERDE SERVES 4 PREP 10 MINS COOK 40 MINS • 1kg baby potatoes, halved • 2 tsp dried oregano • 1/3 cup extra-virgin olive oil • 8 lamb midloin chops • 2 red onions, cut into wedges • 1 garlic bulb, halved horizontally • 400g truss tomatoes • ¾ cup green olives, pitted • lemon wedges, to serve SALSA VERDE • 1 cup mixed herbs (parsley, mint and oregano), finely chopped and extra sprigs, to serve • 1 tbsp lemon juice • 1 garlic clove, crushed • 2 anchovies, diced • 1 tbsp capers, diced • ½ cup olive oil 1 Preheat oven to 240°C. 3 Add salmon and spring onions to medium bowl and toss to coat. STICKY LEMON & HARISSA CHICKEN DRUMSTICKS SERVES 4 PREP 10 MINS COOK 40 MINS • 2 lemons, 1 zested and juiced, 1 sliced • 1/3 cup soy sauce • 2 tbsp harissa paste • 1 tsp paprika • 4 garlic cloves, crushed • 8 chicken drumsticks • 6 corn cobettes • 1 tbsp extra-virgin olive oil • 1 red onion, cut into wedges • 200g shop-bought coleslaw mix • 4 damper rolls (or other bread), to serve 1 Preheat oven to 230°C. [Extracted from the article]

This broth can be used to make two of this month's featured recipes, including the red lentil and vegetable soup and the chicken, pancetta, lemon and fennel bake. After 50 minutes, carefully take lid off, remove lemon slices from under chicken and place on top of each chicken piece. Entertaining Red lentil and vegetable soup Chicken and vegetable broth Chicken, pancetta, lemon and fennel bake Australian House & Garden fringed linen napkins in Dark Stone, $50/set of 4, Myer. [Extracted from the article]

Remove fennel from oven and arrange chicken around fennel. Regulars Tuscan seafood soup with polenta SERVES 4-6 // PREP TIME 15 MINS // COOK 35 MINS 2 tbsp extra-virgin olive oil 4 garlic cloves, thinly sliced 1 small white onion, finely chopped 2 baby fennel, thinly sliced 250 ml (1 cup) dry white wine ½ tsp chilli flakes 2 400gm can baby Roma tomatoes 2 tbsp tomato paste 1.5 litre fish or vegetable stock 50 gm unsalted butter, chopped 85 gm (½ cup) instant polenta 1 kg marinara seafood mix Baby red vein sorrel to serve 1 Heat oil in a large saucepan over medium heat. Add chilli, tomatoes, tomato paste, 1 litre stock and bring to a simmer. [Extracted from the article]

ACTIVE TIME B 20 MINUTES b TOTAL TIME B 30 MINUTES b SERVES B 6 b ✓ Quick Cooking ✓ Freezable ✓ Make Ahead ✓ Big Batch ✓ Family Friendly ✓ Vegetarian 12 oz. orecchiette pasta ¼ cup (½ stick) unsalted butter ¼ cup all-purpose flour 3 cups whole milk 1 8-oz. pkg. shredded Italian cheese blend 1 Tbsp. chopped fresh basil, plus small leaves for topping 2 tsp. B TOSS b greens, tomatoes, radishes, and sliced steak with ¼ cup oil mixture in a large bowl. Top with ¼ cup oil mixture, turning to coat evenly. [Extracted from the article]

Roasted Pepper Pasta ACTIVE 20 MIN. TOTAL 20 MIN. SERVES 4 2 red onions, cut into Vi-in.-thick wedges 2 Tbsp olive oil, divided, plus more for serving Kosher salt and pepper 1 small clove garlic 1 Tbsp sherry vinegar 2 large jarred roasted peppers, drained and cut into 2-in. pieces 12 oz rigatoni ½ cup grated Pecorino Romano, plus more for serving 1 cup basil leaves, torn 1 Heat oven to 425°F. Look for: Vanilla garlic root beer, garlic knots, black garlic chocolate cake For more information: hvgf.org Grab a scoop of garlic ice cream or snack on a garlic-flavored churro. 30 MIN. SERVES 4 4 medium sweet potatoes (9 to 11 oz each) 1 Tbsp olive oil Kosher salt and pepper 2 cups shredded rotisserie chicken ½ cup barbecue sauce, plus more for serving 2 cloves garlic, finely chopped ½ small red onion, very thinly sliced 1 small jalapeño, thinly sliced 4 oz smoked Gouda, coarsely grated (about 1 cup) 1 Heat oven to 375°F. Spam Musubi ACTIVE 35 MIN. TOTAL 50 MIN. MAKES 8 2 cups short-grain rice 1 12-oz can Spam ¼ cup teriyaki sauce Nonstick cooking spray 8 3-in.-wide strips sushi nori 8 to 12 tsp furikake seasoning 1 Rinse rice 3 times under cool water and drain. [Extracted from the article]

Let's eat crunch munch Mandarin Orange Chicken Salad recipe, page 82 Crushed instant ramen noodles (uncooked!) add surprising crunch. smart pick Because it's roasted rather than fried, rotisserie chicken is a healthier, protein-packed alternative to other prepared options. On large rimmed baking sheet, toss tomatillos, garlic, onion, poblano, and jalapeño with oil and 1 tsp each salt and pepper. Then, 10 min. before serving, toss red onion with remaining 2 Tbsp lime juice and a pinch each of salt and pepper; let sit until ready to serve. [Extracted from the article]

Stir in ¾ cup sour cream, 2 Tbsp milk, 2 tsp fresh lemon juice and ¼ tsp each salt and pepper. Meanwhile, make rémoulade: In small bowl, stir together 3 Tbsp each mayonnaise and sour cream, 1 Tbsp sweet pickle relish, 1 tsp spicy brown mustard and ¼ tsp Cajun seasoning. COOK + SAVOR Prop styling by LIS ENGELHART Food styling by REBECCA JURKEVICH TAME THE FLAMES Sub Cheddar for pepper Jack and hold the jalapeño. [Extracted from the article]

Enjoy the vibrant flavors of this salsa dish that combines the sweetness of peaches, the creaminess of avocados, and the smoky grilled shrimp. In a bowl, combine the diced peaches, avocado, red onion, jalapeno pepper, cilantro, lime juice, salt, and pepper. Whisk olive oil, pink salt, basil leaf, brown sugar, grapefruit juice, apple vinegar together. [Extracted from the article]

B 3. b Whisk together vinegar, oil, black pepper, cayenne, and remaining B ¼ b tsp. salt. Can black beans, drained and rinsed b B 1 cup chopped red bell pepper b B 1 lb. tomatillos, husked and quartered b B ½ cup packed fresh cilantro leaves b B ½ cup chopped white onion b B 4 tsp. lime juice b B 1 clove garlic, chopped b B ½ tsp. salt b B ¼ tsp. cayenne pepper b B ¾ cup crumbled cotija cheese (3 oz.) Cajun-style seasoning b B 1 lb. boneless, skinless chicken breasts (4 small) b B 2 ears sweet corn, husked b B 2½ cups chopped red cabbage b B 1 (15-oz.). [Extracted from the article]

We recommend baking the pie on a foil-lined cookie sheet to catch any drips. i B 6 cups pitted fresh (or frozen, thawed and drained) cherries (about 3 lb.) b B 1 cup sugar b B 3 Tbsp. quick-cooking tapioca b B 1/8 tsp. salt b B 1 Tbsp. lemon juice (from 1 lemon) b B ½ tsp. vanilla extract b B ¼ tsp. almond extract b B 1 (14.1-oz.) PEACHES VERSUS NECTARINES The fruits are nearly genetically identical, but peaches are fuzzy, while nectarines have smooth skins. Spread about 1 Tbsp. ricotta mixture onto each piece of toast; top evenly with apricots, plums, and cherries. PEACHES VERSUS APRICOTS Both fruits have yellow-orange, fuzzy skin and are similar in shape, but apricots are much smaller than peaches (and nectarines) and not as sweet or juicy. [Extracted from the article]

Bone-in, skin-on chicken thighs, patted dry b B Warm tortillas, pickled onions, and salsa, for serving b B 1. b Toast oregano, cumin seeds, clove, and allspice in a small skillet over medium until fragrant, about 2 minutes. Dark Mexican ale b B ½ cup fresh orange juice b B ¼ cup fresh lime juice b B ¼ cup plus 1 Tbsp. grapeseed oil, divided b B 6 medium garlic cloves, finely chopped (about 2 Tbsp.) b B 2 Tbsp. plus 1/8 tsp. fine sea salt, divided b B 1 Tbsp. apple cider vinegar b B 2½ tsp. This ensures that the chicken cooks through while preventing excess charring and flare-ups. i B 1½ tsp. dried Mexican oregano b B ¼ tsp. cumin seeds b B 1 whole clove b B 1 whole allspice b B 3 large oranges b B ¼ cup white vinegar b B 2½ Tbsp. achiote powder (see Note) b B 2 Tbsp. olive oil b B 1½ Tbsp. fine sea salt b B 1½ tsp. ground white pepper b B 1½ tsp. garlic powder b B 6 medium (about 8 oz.) Place tomatillos, spring onion, and serrano chile on oiled grates; grill, uncovered, turning occasionally, until evenly charred, 3 to 4 minutes for chile, 6 to 8 minutes for spring onion, and 8 to 10 minutes for tomatillos. [Extracted from the article]

A review is offered for several restaurants in Georgia, including the Dolo's Pizza pizzeria in Atlanta, the Mobay Spice Jamaican restaurant in Atlanta, and the Whoopsie's restaurant.

Freezeup to 3 months. b 1 LEMON DRESSING The monounsaturated fat in both avocados and olive oil serves as a healthy creamy base in this lemon-and-parsley blender dressing. B PER SERVING b I 426 cal, 34 g fat (5 g sat fat), 105 mg chol, 424 mg sodium, 24 g carb, 5 g fiber, 1 g sugars, 7 g pro i Lemon Dressing B START TO FINISH b 10 min. The avocado is the unrivaled queen of guacamole and toast, but if those are the only ways you're enjoying this divine fruit, let us tempt you with a few delicious new ideas. Stir in ¼ cup chopped B fresh parsley leaves b and 2 Tbsp. chopped B fresh chives. [Extracted from the article]

Aim to get most of your simple carbs from foodslike fruit, which also contain important vitamins youneed, A little candy or soda is fine now and then, butthose types of carbs don't contain any of the vitaminsor nutrients that keep you healthy. To grow and be strong,your body needs three types of nutrients: carbohydrates(aka carbs), protein, and fat. Choose brown pinto or black beans asyour protein, add red salsa as your carb, andfinish with guacamole as your healthy green fat. [Extracted from the article]

ROAST CHICKEN WITH NEW POTATOES & SALSA VERDE SERVES 4 PREP 15 MINS COOK 1 HOUR 40 MINS • 750g baby new potatoes • 1.7kg whole chicken, rinsed, pat dry • 2/3 bunch parsley, leaves roughly chopped • 2 tbsp red wine vinegar • 5 anchovy fillets • rocket salad, to serve 1 Preheat oven to 200°C. 4 Arrange sliced lemon on chicken, removing seeds, and overlapping slightly. 4 Bake chicken with eggplant 45-50 mins or until chicken is completely cooked through. Everyday food PORTUGUESE PIRI PIRI CHICKEN SERVES 4 PREP 15 MINS + 2 HOURS MARINATING COOK 1 HOUR 45 MINS • 1 whole chicken • ¼ cup oregano, roughly chopped • 4 birdseye chillies, chopped • 4 garlic cloves, chopped • 1 lemon, juiced, plus extra wedges to serve • 2 tbsp olive oil, plus 2 tbsp extra • 1 tbsp sweet paprika • 1kg orange sweet potato, peeled, 1cm wedges • ¾ cup egg mayonnaise • cucumber salad, to serve (see Tip) 1 Turn chicken breast-side down. [Extracted from the article]

1/3 cup black rice ¾ cup store-bought fried onions 2/3 cup store-bought fried garlic 2 Tbsp. black peppercorns ¼ cup crushed red pepper flakes ¼ cup sugar ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. kosher salt; plus more 1 7-8-lb. skinless, bone-in pork shoulder (Boston butt), fat cap trimmed to about ¼" ½ cup vegetable oil ½ cup coconut vinegar Place a rack in middle of oven; preheat to 300°. - Travis Milton, culinary director and executive chef, Hickory, Nicewonder Farm & Vineyards, Bristol, VA REMOVED BUT NOT LOST How Appalachian food endures for one Cherokee chef across generations and borders BY REBECCA NAGLE On a cold fall night in Tulsa, I met Bradley Dry over a pot of beans and a hot stove. Morton kosher salt ½ cup chilled shortening 1 cup buttermilk, preferably whole milk Freshly cracked pepper BROTH Heat oil in a large heavy pot over medium. + CHICKEN AND DUMPLINGS "CHICKEN AND DUMPLINGS, for me, is an Affrilachian staple, an endurance food, a conduit to my people, who combined starchy cassava with vegetables and meat in Africa, then borrowed similar cooking techniques to feed neighbors and kin in the hills of Kentucky. [Extracted from the article]