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Borrowing flavors from the classic French frisée and poached egg bistro salad, this salad departs from the expected snarl of frilly greens and instead starts with a base of crunchy julienne-cut kohlrabi. I’ve also added in a touch of bittersweet Belgian endive for contrast. True to form, it is topped with a perfectly runny yolk egg and of course a sprinkling of smoky crumbled bacon.
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Sometimes a simple salad for lunch just doesn’t cut it. Sometimes you want something warm and comforting — something that will stick to your ribs, but won’t leave you feeling sluggish. These butternut squash and black bean enchiladas are just the ticket.
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In the wintertime, there are so many more options for salads than lettuce and greens. Instead of tossing a bowl of greens, try noodling it up instead — vegetable ribbons make a more colorful (and hearty) base for your lunchtime bowl. And as fun as these new spiralizer gadgets can be, here’s a smaller, simpler tool to get your veggie ribbon fix: the classic julienne peeler.
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Last month on Instagram we asked you to share all the holiday food gifts you were making for your friends and family. We saw plenty of cookies, meringues that looked like Christmas trees (eek!), and even a delicious shrub recipe. Here’s a look at our favorite photos from last month, plus a look at what’s in store for January.
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Home trends have moved away from traditional closed cabinets that often feel bulky. This means more room for windows, and a lighter, more airy kitchen.
From Apartment Therapy → Kickass Alternatives to Traditional Upper Kitchen Cabinets
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When it’s cold outside, my body craves warm foods — even if it probably needs a good dose of raw, crunchy vegetables instead. Warm lentil salads are always just the ticket when I want something satisfying yet light. Topped with some easy roasted shrimp, you now have a complete dinner that’s good any time of the year.
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