A longtime regular in Italian cuisine, broccoli was barely known in the United States until the 1920s. Now, of course, it's available year-round at every supermarket (there's no reason to buy frozen), and with good reason:It's easy to grow and ship, inexpensive and flavorful, a snap to cook, delicious, and nutritious
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With just a little effort, a bowl, and some ice, you can guarantee that many vegetables will be perfectly done and beautifully colored. The technique is called shocking, because after a brief boil (often called parboiling), you "shock" the vegetables by immediately plunging them into a bath of ice water
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Sea greens are flavorful, nicely textured, diverse, and incredibly nutritious; they're almost always sold dry, which makes them ultra-convenient as well. For the most part, they're wild, which makes them organic. The supply is huge, and they're not expensive
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The history of Valentine's Day--and the story of its patron saint--is shrouded in mystery. We do know that February has long been celebrated as a month of romance, and that St. Valentine's Day, as we know it today, contains vestiges of both Christian and ancient Roman tradition
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Let's start with the elephant in the room. When it comes to home energy consumption, refrigerators eat up 11 percent of the entire home's electricity (as much as all the lights combined). So use them as efficiently as possible, even if they're Energy Star-certified.
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There are fresh onions with long green stems ("spring" onions); and scallions (often called green onions) are obviously fresh as well. But most onions are dried before sale and may be white, yellow, or red; pungent, mild, or sweet-the variety is astonishing.
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