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  • Chips Off the Old Block
  • Chips Off the Old Block

    Learning to bake Fresh Market-style cookies — in high school
    It’s 9 a.m., and a dozen students at Bellows Free Academy, St. Albans, are having cookies for breakfast. They have the blessings of their…

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  • Deceased Feast
  • Deceased Feast

    Dining on the ghosts of restaurants past
    The food that we love stays with us, and not just in our love handles. The recipe that grandma never got around to writing…

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  • The "Unstumpable" Cook
  • The "Unstumpable" Cook

    Dishing with author and radio-show host Lynne Rossetto Kasper
    If you were hungry and faced with kohlrabi, a block of cumin cheese, cacao nibs, Turkish spice paste and a jar of Vegemite, what…

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  • Primal Bread
  • Primal Bread

    What's old is food again for Trukenbrod Mill & Bakery
    When Huldremose Woman died in Denmark around 160 BC, she had just eaten her final meal — coarsely ground rye. More likely than not,…

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  • Drink to Your Health
  • Drink to Your Health

    Mixing up restorative libations for fall
    Ernest Hemingway legendarily drank to make other people interesting, but Hippocrates created vermouth — wine fortified in wormwood — to make people healthy. In…

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  • Mom's Semi-Homemade Meal
  • Mom's Semi-Homemade Meal

    One father cuts corners for a Mother's Day dinner to remember
    Family meals can be tricky in my house. My wife has been a vegetarian since college. She also hates mushrooms and olives. I, on…

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  • Kitchen Takeover
  • Kitchen Takeover

    Cooking with invasive Japanese knotweed and garlic mustard
    For a plant that is supposed to be everywhere, Japanese knotweed can be hard to find — at least in early April, and by…

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  • Tasting Home and Away
  • Tasting Home and Away

    A new Vermont cookbook takes local ingredients global
    Some dishes are built ingredient by ingredient. Others are constructed brick by brick. Last week, retired chef Bob Titterton, 58, took the warm weather…

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