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Active work time: 15 minutes Total preparation time: 4 hours 1 (15-to 20-pound) turkey Molly's Passover vegetable stuffing, cooled 1/4 cup oil 1 cup apricot preserves Salt Freshly ground black pepper Heat the oven to 325 degrees. Clean the...
Tags: Onions, Family, Fencing, Passover, Summer Squash
Q: I have two five-year-old wisteria vines that I have been trying to get rid of for several years. I have tried cutting them back to a stub, I have drilled holes in the stubs and poured bleach, total weed kill and other sorts of products and still they...
Tags: Cabbage, Onions, Services and Shopping, Agriculture, Inventories
Q: I've noticed a considerable amount of onion grass in my lawn as well as loads of it in other neighbors' yards. Is it because of the scant snow we had? And what's the best way to eradicate it? —Nick A: Two common weeds are wild onion and wild...
Tags: Cabbage, Winter Squash, Onions, Promenade Shops, Inventories
The first thing that catches your eye when entering The Boarding House is the chandelier. Except it's not really a chandelier, but an art installation consisting of 9,000-plus (official count: 9,063) suspended wine glasses. "One glass for every wine I'...
Tags: Foods and Beverages, Restaurants, Onions, Kale, Sausages
Seder dinner may be the most beloved meal of the Jewish year, but it’s also the most daunting: All the elements must be ready to go — and then abandoned — for the hour or two it takes to get through the prayers, singing and stories in...
Tags: Matzoh Balls, Onions, Soups, Religion and Belief, Passover Seder
The prepared food vendors at local farmers markets cater to a world of tastes and ethnicities, from Filipino balut to halal shawarma, but until recently none served observant Jews who follow kosher dietary laws. It fell to a secular Jew, Michele Grant,...
Tags: Foods and Beverages, Cheese Corn, Purim, Fennel, Ford
The Dish - Orlando SentinelBy Anne-Marie Denicole and Pam Brandon The post-holiday purge is upon us. From cookies to cocktails, mashed ‘taters and more, the zippers aren't zipping. But before you drag out the celery sticks, consider a gentle, cleansing broth to detoxify....
The final five have a group hug and exhale in relief. Big news from the party boat: Padma and Tom unexpectedly interrupt them mid-sigh to inform them they the next day they will be setting sail on a cruise to Alaska. Josh’s immediate concerned is...
Ingredients: Poached Farm Egg, Frisee, Arugula, Pickled Watermelon Radish, Pickled Ginger Vinaigrette, Parnip Chips, Sea Salt, and Chives. Pickled Ginger Vinaigrette: For the pickled ginger: 1 lb ginger, peeled and sliced 1 c water + some for...
Tags: Foods and Beverages, Ginger, Sea Salt, Salads, Radishes
At Maggie's Farm, on a late December night, the small, square Harford Road dining room was full, with couples and foursomes along the edges, and in the middle, two separate large parties, of 12 and 18, celebrating birthdays. We were concerned about...
Tags: Restaurants, Apples, Safeway Inc., Parsley, Appetizers
The Hartford CourantThe holidays are over, we've celebrated the dawn of a new year and now we are reluctantly observing a new season — the cold and flu season. Even if a flu shot has made you feel invincible or you've managed to avoid the dread cold-and-cough combo,...
Tags: Foods and Beverages, Onions, Flu, Flu Vaccine, Soups
Angeleno Claire Thomas is the host of her own ABC television cooking show, "Food for Thought With Claire Thomas," now in its second season. But she launched her food career with her wildly popular blog The Kitchy Kitchen right out of college -- "an...
Tags: Recipes, Religious Festivals, Family, Hobbies, Bars and Clubs
May 9, 2013 |Story| Los Angeles Times
May 3, 2013 |Story| Allentown Morning Call
Apr 26, 2013 |Story| Allentown Morning Call
Mar 7, 2013 |Column| Chicago Tribune
Mar 19, 2013 |Story| Aberdeen News
Feb 16, 2013 |Story| Los Angeles Times
Jan 26, 2013 | Orlando Sentinel
Jan 31, 2013 |Story| Baltimore Sun
Jan 30, 2013 |Story| Hartford Courant
Jan 4, 2013 |Story| Baltimore Sun
Jan 17, 2013 |Story| Hartford Courant
Dec 14, 2012 |Story| Los Angeles Times
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