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Content tagged with “July/August 2010”

Picnicing at an Urban Farm
Traffic across the railroad tracks in Burlington, Vermont is brisk on summer Thursday afternoons as cyclists, walkers...
Farmers' Markets at Rock Concerts
More than 40,000 Phishheads arrived at the foot of southern California’s Little San Bernardino Mountains for a 3-day...
Discover the Health Benefits of Korean Cooking
A well-planned traditional Korean meal includes sweet, sour, bitter, hot and salty tastes. It may even strive to...
Korean Grilling Made Simple
Walking through the tight little alleyways of Pimatgol several years ago, I had to wonder if I had come to the wrong...
The Sublime Flavors of Heirloom Tomatoes
Amy Goldman loves heirloom tomatoes. Loves them enough that one might be tempted to dub her obsessed, consumed even—...
Who Decides How Much We Pay for Milk?
Since the 1930s, the price of milk has been set by the federal government and tied in part to the value of a 40-pound...
The Future of Milk
A few miles from my home, a tough old white farmhouse and a weather-beaten barn sit hard against the foot of Vermont’s...
Which Packaged Spinach Is Most Nutritious?
Those unflattering fluorescent supermarket lights do have one benefit, suggests a new study: they help spinach produce...
Can Your Multivitamin Help You Slim Down?
There’s still no magic pill for weight loss, but taking a multivitamin might be the secret to a slimmer you. In a new...
4 Reasons to Love Milk
1. It helps keep your weight in check. Several observational studies show that people who consume more dairy products...
Zucchini Salad with Shaved Parmesan
Drizzle grilled zucchini with a tangy lemon vinaigrette and it becomes an easy vegetable salad. Want a little heat? Add...
Tomato-Corn Pie
Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of the...
Tomato & Provolone Sandwiches
There’s something magical about a simple bread-and-tomato sandwich, but this one is even better topped with melted...
Sweet Pickled Green Beans
We love dilly beans, but using a sweet brine and dried chile peppers gives pickled green beans a unique twist.
Steak Bun
“Bun” is a Vietnamese noodle dish typically made with cold rice noodles, lots of crunchy vegetables and thinly sliced...
Steak & Potato Salad with Horseradish Dressing
The classic combination of steak and potatoes gets a summer makeover with the addition of fresh grilled corn and green...
Spinach Salad with Steak & Blueberries
Combine steak, walnuts, blueberries and feta cheese in this simple salad and you have yourself a healthy and satisfying...
Spanish-Inspired Tomato Salad
This simple salad, topped with crunchy garlicky breadcrumbs, is the perfect vehicle to showcase a unique, colorful mix...
Sesame-Seasoned Spinach
In Korea there is an entire category of side dishes called namul. These are boldly seasoned vegetables from the land...
Seaweed & Tofu Soup
Korean meals always include soups—like this mild one based on vitamin-rich wakame seaweed, the same kind often used in...
Rosemary-Pine Nut Biscotti
These amazing olive oil biscotti are studded with rich, buttery-tasting pine nuts. Try them alongside fruit sorbet,...
Roasted Tomato-Bread Soup
Tomatoes, onions and garlic develop a deep, rich flavor when roasted. A mix of different colored cherry tomatoes will...
Roasted Fennel & Farro Salad
This whole-grain salad stars farro, an ancient form of wheat common in Italy, along with roasted fennel and bell...
Roasted Corn & Shiitake Mushrooms
Roasting brings out the sweetness of the corn and browns the shiitake mushrooms. Rice wine and soy sauce balance the...
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