Food Rebels: Steve Mintz & Karl Nish: American Tuna
American Tuna is returning the fishing industry to the hands of local fishermen.
Food Rebel: Vandra Thorburn
Vandra can do more than compost, she can pickle your food scraps and feed microbes too.
Food Rebel: Robert Reed
Robert Reed and Recology are steering San Francisco toward a Zero Waste future.
Food Rebel: Tim Thornhill
Tim Thornhill is making wine into water at his revolutionary vineyard, Parducci Winery.
Food Rebel: Matthew Dillon
Matthew Dillon gives expert insight into how we've lost our seed diversity as a country.
Food Rebel: John Wick
John Wick helps reverse climate change from the ground up by putting carbon back in soil.
Food Rebel: Paul Greenberg
Paul Greenberg is the acclaimed author of "American Catch" and an expert on all things seafood.
Food Rebel: Monica Martinez
Monica is introducing an uncommon ancient protein to the American diet: edible insects.
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Re: Get Grilling with Bacon-Wrapped Salmon
The dripping bacon grease will ignite on the flange on the gas grill, (from experience), how do you avoid that?
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This recipe is making me hungry. I can't wait to try it out. Honey, mustard and chicken is always great trio of flavors! Thanks for the great recipe!
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What was the French pastry she made with almond cream and raisins?
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I have made this time and time again. I make it with my own meat sauce tho. My boyfriend has to have meat.I just love it. My zucchini plants are done. Next year!
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I made this....loved it. I had a heck of a time making the bowls. I think next time I will skip the bowl. Have to try everything at least once.
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Made this for Easter...my boyfriend's family loved it. I plan to take it to my work Thanksgiving potluck.
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Just made it! Love it!
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Should this be skinless chicken?
Re: Country-Style Pork Ribs in Red Curry–Braised Watermelon
Great recipe, red curry is much milder to me than the green curry. The watermelon take on a very interesting texture. My only suggestion is to add to the recipe above to deglaze with the vinegar and then combine this liquid back with curry paste and honey (this is shown on the video from the show)
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Hi IzF, yes, the dish will taste differently if you leave it hot, just like a hot tomato soup tastes different from a cold one (gazpacho). I'm sure it would taste fine either way but temperature does effect taste and texture.
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