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Food: What's Cooking
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The happy memories and feel-good vibes of GlenRock Pop are being revived in Lake County. “It’s been 45 years since I had this, and it still tastes like yesterday,” says Rob Gartley.
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Ripe summer peaches simmer with a touch of maple syrup, cinnamon and vanilla and get topped with a maple pecan topping for a skillet dessert that requires minimal effort.
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Is it soup or is it salad? Could it be a sauce, too? With the right tweaks, tarator can be all three. This refreshing cold cucumber and yogurt concoction is especially popular in Bulgaria and North Macedonia. It’s refreshing, versatile and possibly one of the easiest recipes you’ll ever try.
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The U.S. has proudly worn its banner of World’s Top Wine Consumer by volume for more than a decade. But honors for top consumption per capita are held by another country, the Vatican.
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With loads of spicy pepperoni, plump sun-dried tomatoes and creamy mozzarella, this family-friendly pasta salad with cheese tortellini channels the spirit and flavors of pizza. It’s easily packable and perfect for an alfresco dinner with friends.
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Fried green tomatoes and pimento cheese are Southern classics separately, and together they make magic on a sandwich.
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A big bowl of steamed clams and juicy-crisp corn is summer eating at its finest. The combination is fresh, sweet and briny, almost like a chowder made for eating with your fingers.
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An air fryer or air fryer toaster oven could be the way to go for the college student who wants to make basic meals, from salmon to fries or frozen pizza.
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