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mushrooms, food

Cooking for 2: Pasta Dish Brings Out Earthy Flavor Of Mushrooms

We wanted to create a pasta dish that brought out the delicate, earthy flavor hiding in supermarket mushrooms.

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Annick Marletaz discusses the process of making the bucket-grown oyster mushrooms of Champignons Charlevoix in Baie-Saint-Paul, Quebec in Canada. Owner Danielle Richard came up with the idea for the mushroom farm after her husband, Jean-Pierre, accidentally kicked a patch of mushrooms while walking. (AP Photo/John Marshall)

Culinary Delights Found Along The Charlevoix Flavor Trail

Danielle Ricard was walking through the woods not far from the shore of the St. Lawrence River when her husband, Jean-Pierre, kicked a patch of mushrooms.

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lasagna

Cooking For 2: Easy Meatless Lasagna Can Also Feed A Crowd

There’s no reason why a vegetable lasagna made with the classic trio of eggplant, zucchini and summer squash should be any less satisfying than a meat-based casserole.

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Cooking for 2: Pulled Pork Made With Just 6 Ingredients

Once upon a time (like, yesterday) I had a hefty hunk of pork, no time and no specific thing I wanted to make.

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Dessert

Enjoy That High-Calorie Dessert: It Might Not Be All Bad

If you’re going to choose dessert first, then the high-calorie option might lead to your eating a healthier meal, unless you have a lot on your mind.

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Cooking for 2: You Can Make A Flaky, Crisp Deep-Dish Pizza At Home

If you’re from the Northeast, or if you haven’t been to Chicago, you may dismiss deep-dish pizza out of regional pride. That would be a mistake. 

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