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Tips for baking a better batch of cookies, every time

By Becky Krystal

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The Day - Tips for a cheesier, crispier, more flavorful grilled cheese - News from southeastern Connecticut

Of all the quick but delicious meals I've leaned heavily on the past 18 months, grilled cheese is near the top of the list. I almost always have the

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The Day - TikTok star Joanne Molinaro, 'The Korean Vegan,' shares tips for transforming recipes

Every week, The Washington Post Food staff field questions about all things edible. Recently they were joined by TikTok star Joanne Molinaro, "The

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How to make a better grilled cheese sarmie: 7 tips for a cheesier, crispier, more flavourful sandwich

How to make a better grilled cheese sarmie: 7 tips for a cheesier, crispier, more flavourful sandwich
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Solving a canning conundrum | Borneo Bulletin Online

Solving a canning conundrum | Borneo Bulletin Online
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The Day - Jackfruit and black bean tacos with chipotle sauce are as pantry-friendly as it gets

While canned jackfruit or chipotle sauce might not be staple ingredients in your kitchen, this recipe is a good introduction to their utility and versatility.

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Food chat: Try subbing versatile miso if you don't have oyster sauce

Food chat: Try subbing versatile miso if you don't have oyster sauce
The Washington Post
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Lentil-miso gravy.Photo for The Washington Post by Deb Lindsey
The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat.
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Q: I've promised a chicken stir-fry that is made with oyster sauce, soy sauce, brown sugar, rice vinegar and olive oil. But I've got no oyster sauce (or oysters)! Is there an easy-ish substitute?
A: Do you have any fish sauce hanging around? That would get you a little bit of a similar flavor. Miso would also give you some fermented flavor. Even some rehydrated dried mushrooms and some of their soaking liquid could work. Otherwise, just do a little extra soy sauce.

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Food chat: Mix in a little sweet into your savory picadillo

Food chat: Mix in a little sweet into your savory picadillo
The Washington Post
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Beef picadillo.Photo for The Washington Post by Rey Lopez
The Washington Post Food staff recently answered questions about all things edible and a new food newsletter - Eat Voraciously. Here are edited excerpts from that chat.
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Q: The pandemic blues are really getting to me, and as a food lover living alone, I've been having trouble feeling excited about cooking. What are some recipes to help break you out of a cooking rut or that make you feel excited/inspired by food again?

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Food chat: For thinner pizza dough, give it a stretch in the fridge

Food chat: For thinner pizza dough, give it a stretch in the fridge
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Food chat: Achieve a crispy bottomed hash with a hot skillet and plenty of fat

Food chat: Achieve a crispy bottomed hash with a hot skillet and plenty of fat
The Washington Post
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Root vegetable hash.Photo by Scott Suchman for The Washington Post.
The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat.
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Q: Hash has become our new favorite way to use leftovers. How do I get a nice crispy bottom? The first time I burned the bottom. The second two times, nothing. I'm using my cast iron skillet on my electric cooktop.
A: It sounds like you're on the right track. I would start with using a pretty high heat on the skillet, at least medium-high. Let it preheat, that can take a little extra time in a cast iron because it's not a great conductor. Add the potatoes and let them hang out without moving so they can start forming a crust. Then stir to brown more sides, but not too often. You could even try a very, very light dusting of starch (flour, cornstarch or potato starch) on the potatoes. Also make sure you're being pretty generous with the fat!

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