What’s the Secret for the Best Raspberry Pie?

Discover Jenna's secret ingredient for raspberry pie

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Summer is just about over but there’s still time for one more berry dessert in my opinion!

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Keep It Simple With Pasta al Pomodoro

Try Marc's recipe for Pasta al Pomodoro

Pasta al Pomodoro is by far one of the easiest pastas to make, and yet it is often the most poorly done. With soggy noodles and a watery sauce that’s either too tart or just pain flavorless I tend to stay away from this dish when it shows up on restaurant menus.

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Try Vegetarian Lasagna for Dinner

Make Jenna's recipe for lasagna

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Honestly, I’ve never been a lasagna girl. My mom always made it every year on Christmas Eve but it was never my thing. I’ve always been a fan of stuffed shells, myself.

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Prepare Some Simple Japanese Potato Salad

Japanese Potato Salad

Whether it’s cameras, cars or TVs the Japanese have a tendency to take things invented in other countries and making them their own. This is especially true when it comes to food. Many “Japanese” dishes such as ramen, tempura and tonkatsu are more international in provenance than most menus would have you believe.

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Enjoy Labor Day Weekend with Honey Barbecue Roast Chicken

Roast Chicken

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There’s just something about roast chicken, isn’t there? I mean, the scent alone of a chicken roasting in your oven is enough to bring neighbors over and evoke a sense of comfort and joy in the house.  Every time I roast a chicken, it makes me think of Sundays at my parent’s house growing up. Maybe I’m just from the South, but in my mind church and chicken go hand in hand.

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Discover the Aromas of Shungiku and Maitake Stir-Fry

Maitake

Shungiku are the leaves of the Garland Chrysanthemum. They have a unique herbal flavor and are widely used all over eastern Asia. While they make a great addition to soups and stews, I love using them in place of spinach because they are similar in color and texture, but have a lot more flavor.

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Visit Local Farmers Markets with Jenna

Farmer's Market

Every Saturday morning is the same. I wake up, pull on my jeans and sweater and brace the morning fog that blankets over Northern California in the summer. I have one goal in mind: the farmer’s market.
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Travel Your Taste Buds to Spain with Sopa de Ajo

Sopa de Ajo

Last month I wrote about how Italians make clever use of stale bread by turning it into a salad. This month we go to the Castilla y León region of Spain where clever peasants of yore turned stale bread, garlic, and scraps of ham into a delicious soup.

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