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  • This fall, get French onion soup off the stove, onto a grill

    When a friend asked me if I could create a hearty fall soup that begins on the grill, at first I was stumped.
    Oct. 6, 2015 - 10:54 pm
  • From bread to beer to your dinner: Get to know rye berries

    Rye is tolerant of cold and damp, making it the perfect grain for Northern Europe and Russia, where it features prominently in bread and beer.
    Sept. 29, 2015 - 10:50 pm
  • Millet: You see it in birdseed, but you want it on the table

    You’ll find millet in your birdseed mix, but don’t let that stop you from putting it on the dinner table.
    Sept. 29, 2015 - 4:55 pm
  • Not really a grain, but who cares? Getting to know quinoa

    Quinoa, the gluten-free ingredient that pretty much started the latest whole grain trend, actually is a seed grown in the Andes Mountains. But most pe ...
    Sept. 29, 2015 - 4:45 pm
  • A bit of acid and fat do wonders to amp up the flavor of fish

    Given how quickly it cooks, fish stands out as the perfect candidate for a weeknight meal, especially in the fall, when the resurgence of school and w ...
    Sept. 15, 2015 - 11:00 pm
  • Reader Poll

    Have you donated to the Fairdale tornado recovery effort?