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    Farmers Markets are a wonderful place. The freshest fruits and veggies, homemade cheeses, delicious apple cider and the chance to actually see who makes our food and thank them is not just a good time, but a necessity.

    These gnocchi are crispy on the outside and tender on the inside because you saute them in hot oil. Plus, they leave a little fond in the pan that adds toasty flavor to the tomato and leek sauce, which is cooked in the same pan. Since this easy gnocchi recipe calls for store-bought shelf-stable gnocchi, it’ s quick to prepare— just 20 minutes, start to finish.

    With a symphony of satisfying textures and assertive flavors, it’s easy to see why chicken Caesar wraps have long been a grab-and-go mainstay for busy folks. My vegan-friendly version swaps in protein-rich roasted chickpeas for the usual sliced chicken and features a Caesar dressing doppelgänger that’s made with creamy tahini. Ideal for meal prep, the croutons, chickpeas, and dressing can all be prepared ahead of time, so all that’s left is assembling the wraps when it’s time to eat.

    Airfryers are the latest and greatest improvement in our kitchens. They’ve made cooking foods easy and way less messy but it doesn't mean the air fryer itself doesn’t need cleaning between meals.


    While other mothers begged their kids to eat broccoli, my mom steamed artichokes with garlic. She lifted the beautiful globes, cooked to tenderness, into shallow bowls for sharing. Today, the mild climate in the Salinas Valley in California proves ideal for growing artichokes and millions are harvested each year.

    In an island nation colonized by Japan for 50 years, many Taiwanese have learned the Japanese language and their style of cooking. Katsu — Japanese-style breaded and fried cutlets — are one of most popular foods in Taiwan’s modern food scene, which means you can find them everywhere — from convenience stores to high-end restaurants.

    When you picture a scone, you probably think of a sweet wedge studded with chocolate chips or fruit. But have you ever had a savory scone? Speckled with sliced scallions, this tender cream cheese scone has a sharp, somewhat peppery allium bite that’s perfect at tea time. You can even split one, stuff it with eggs, and call it breakfast.

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