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RECIPES
When it comes to making souffles, the fresher the eggs the better.

Power Puff: Flex Your Culinary Muscle With A Souffle

The souffle has a reputation for being finicky in the kitchen: a billowy, golden masterpiece that collapses as soon as it's out of the oven. But home cooks should have no fear, says food writer Nicole Spiridakis. The key to success, she says, is fresh eggs — and a pinch of moxie.
RECIPES
This pesto originated in the wilds of a Pittsburgh backyard.

Taming Those Wild, Stinging Backyard Greens Into Dinner

A Pittsburgh food writer offers a lesson in making pesto out of stinging nettles and garlic mustard — springtime greens often considered weeds.
 

Curried Sweet Potato Chips

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Chili-Lime Plantain Chips

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Simple Salted Beet Chips

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Smoked Paprika Carrot And Parsnip Chips

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Kale Chips

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Even Your Mother Will Approve Of Vegetable Chips

These baked, seasoned crisps are so tasty and colorful, you might not miss those fried potato chips.

Also in Recipes

Sweet Potato Souffle (With Honey-Buttermilk Biscuits)

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Strawberry Souffle

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Roasted Red Pepper Souffle Bites

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Salted Chocolate 'Soufflettes'

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Asparagus-Spinach Souffle

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Pate En Croute

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Mushroom Pate

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Smoked Trout Pate

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You Don't Have To Like Liver To Love Pate

The word "pate" may elicit disgust or salivation depending on the listener's attitude toward liver. Yet not all pate is made from liver. It might be fish or another meat, or vegetables — even cheeses. If you're looking for uncommonly rich flavor, though, don't shy away from the innards. - READ MORE

Tuscan Chicken Liver Pate

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