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Rosh Hashanah Tzimmes: A Recipe That's Not Too Sweet

For Rosh Hashanah, tzimmes a carrot, fruit and vegetable stew is great to serve with brisket or chicken. ....

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Sicily's unexplored hidden interior

In a lesser-known area of Sicily, local artisans, shepherds, cheesemakers and farmers are opening their doors to create a new way for travellers to experience their island. ....

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Why there's no 'Dijon' in Dijon mustard

France is facing a widespread dearth of Dijon mustard, which news outlets wasted no time in attributing to the war in Ukraine. But the story is a whole lot spicier than that. ....

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Cacio e pepe en vessie: A new (old) twist on cacio e pepe

On the shores of Lake Garda, Italian chef Riccardo Camanini is bringing ancient Italian recipes – like cacio e pepe – into the modern day at his restaurant Lido 84. ....

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The sacred 'sisters' of ancient America

In Quebec, the tale of the "three sisters" isn't just a myth about cooperation; it's a message from Wendat ancestors that teaches modern people about ancient, life-sustaining food. ....

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