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  • Article

    Cool Spring Rolls with a Spicy Kick

    These crisp, fresh spring rolls will cool you down, especially with a dipping sauce that will make you sweat!

  • Article

    Baby, It’s Hot Outside

    This cold tomato gazpacho will keep you and your kitchen cool on these stiflingly hot summer days.

  • Article

    Raw Kale Salad to Fill You Up, Not Out

    This raw kale salad is full of nutrients and flavor--the perfect start to a healthier New Year.  

  • Article

    Sushi-grade label is no guarantee

    Recipes for raw or rare fish dishes, like sushi, seviche, or John Ash's fresh tuna burger, often call for sushi- or sashimi-grade fish. These interchangeable terms sound like they might be…

  • Article

    Sweet on Onions

    Mild enough to eat raw, sweet onions are also delicious roasted, fried, or grilled

  • Article

    Fennel: The Raw and the Cooked

    Try four delicious ways to get the most out of fennel’s sweet anise flavor

  • How-To

    Risk-Free Royal Icing

    Royal icing carries a very slight risk of salmonella infection from the raw egg whites used to make it. If you want to eliminate that risk completely, use pasteurized whites,…

  • Article

    Raw-Milk Cheese from Tennessee

    “I’ve always been fascinated by milk,” says Tim Clark, a Baptist minister and co-owner of Locust Grove Farm in Knoxville, Tennessee. “It’s a living thing.” That’s why when he decided…

  • Recipe

    No-Cook Tomato Sauce (Salsa Cruda)

    This sauce is for 1 lb. of imported Italian dried pasta. You can pair the sauce with any pasta shape, though it clings best to short, ridged types like penne…

  • Article

    Choose Oysters with Tightly Shut Shells

    Tips for selecting, storing, and sampling them raw

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