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    A simple pile of sauteed greens, accented with lots of garlic and a touch of red pepper flakes, is one of my favorite any-night-of-the-week sides. Whether it’s spinach, kale, Swiss chard, or escarole, the preparation is quick to pull off and goes with just about any main dish. The latter — escarole — is perhaps the most misunderstood, but is a leafy green that I think deserves way more attention than it gets. When cooked, it’s meltingly tender and almost juicy, with a pleasant bitterness that counters the garlicky oil it’s sauteed in.

      A great make-ahead breakfast casserole is the perfect back-pocket recipe for when you’ re hosting overnight guests. Do all the work the night before, then pop it in the oven the next morning for a decadent and special occasion-worthy meal. Your guests will love that you went the extra mile to make them feel special, and no one has to know how easy it was to prepare!

        Ordering coffee from your favorite café can be a treat, but it's not the most budget-friendly option. Making a cup at home is a cheaper alternative, so here are some easy ways to make better coffee at home.

        Game days are as much about the appetizers as they are about football. These snacks will always be winners, even if your team doesn't make it to the Super Bowl.

        Shishitos are finger-length, thin-skinned, wrinkled, and usually mild, but every now and then you’ll get a hot one, which keeps things exciting.


        It can be very easy to overeat, whether it be out of hunger, boredom or just for comfort. But thankfully, Jamie Nadaeu, a registered dietitian from the US, has suggested some treats to stop you from overeating.

        We often get messages that bread is one of the worst foods you can eat. There are entire diets centered around cutting out bread and other carbohydrates.

        When McDonald's started offering its Teenie Beanies promotion in 1997, it soon became a national sensation. CNN's Ceci Rodgers reported on the chaos surrounding the toys when McDonald's couldn't meet customer demand.

        Japanese udon noodles are all about the chew, but it’s hard to replicate the texture with the dry udon available in American markets. So the cooks at Christopher Kimball’s Milk Street found a solution in the Italian technique of cooking pasta only until al dente — or still quite firm. Chilling the noodles by rinsing them with ice in the strainer under cold water further firms up the texture. Even after you reheat the udon in the cooked sauce, they retain that pleasant toothsome quality. For the sauce, it’s a simple mixture of soy sauce, dried shiitake mushrooms and mirin, balanced by a little sugar. Fresh shiitake and mild-tasting baby bok choy keep the stir-fry light, and pickled ginger balances the savoriness.

        Why is iron so crucial to our bodies? “We need adequate iron to produce hemoglobin and myoglobin, an essential part of red blood cells that carries oxygen throughout the body,” says Julie Stefanski, RDN, registered dietitian nutritionist and Spokesperson for the Academy of Nutrition & Dietetics.

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