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I’ve always loved collard greens, but usually in a stewed, completely cooked-down form, with lots of broth flavored with smoky meat. But eating the greens raw never occurred to me until recently, when they were suggested as a sandwich bread substitute. Turns out they’re a great, light alternative when you’re looking for something other than bread.

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Let 2016 be the year where you don’t let stress get the upper hand. Help this resolution stick by getting your home to help. Remember (and incorporate) these three ideas for a stress-banishing home.

From Apartment Therapy → 3 Ways to Banish Stress at Home

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Around the time I started stocking my own pantry, many years ago, I learned a quick lesson about one of my favorite lunch staples: Canned tuna is not just canned tuna. Albacore, chunk light, packed in water, packed in oil … what does it all mean? What’s the difference between them? And does it really matter?

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Canned fruit cocktail — it’s just a bunch of mushy, syrupy fruit with a few kid-friendly cherries thrown in, right? Not so fast. Fruit cocktail is actually a triumph of turn-of-the-century marketing and food technology — a perfectly packaged paean to the industrialization of our country’s food system. Here’s how it went from cookbook to can.

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A good stir-fry just might be one of my very favorite meals. In addition to the seemingly endless flavor combinations, I know I can rely on getting dinner on the table fast.

Making a stir-fry isn’t an exact science, but it does take a little practice and intuition. While I’m an avid stir-fry maker, I’m certainly no expert, so I reached out to someone who is. I talked about the dos and don’ts of stir-frying with cookbook author and wok guru Grace Young and learned how to fix some of the most common stir-frying mistakes made by home cooks and the easy tips on how to avoid them. Time to break out the wok!

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Elegant palmiers made from puff pastry are one of my all-time favorite treats. I just love the crunch of the sugar with the crunch of the pastry, and the way the flaky, buttery layers practically melt on the tongue. It feels so fancy to put them on a cookie tray for a spot of afternoon tea.

I’ll let you in on a little secret, though: Despite their impressive nature, these cookies are super easy to make.

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Pretty much no matter where you live in the U.S., I can almost guarantee you’ll be able to find Mexican food items in your local grocery store. Or, in some cases, “Mexican” food items. If you’re lucky, your neck of the woods will have some kind of Mexican market — whether it’s a little bodega or a commercial chain. The trick is knowing what to look for.

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Since we’re kicking off a new year and it’s as good a time as any to make some confessions, I have a big one: I often go days without vegetables in my diet. Now, I’m a full-fledged grownup (over 35) and a parent — and I even consider myself a moderately healthy eater. I eat minimal sweets, choose protein-heavy snacks, and shun as many added ingredients as possible. I’ve certainly come a long way from my teenage and college ways.

But I’m harboring some major guilt, bordering embarrassment, that I don’t make the effort to include multiple servings of vegetables every day.

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