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Lemon Balm Cookies

A fresh radish in a salad can be overpowering  unless it’s applied just so, accompanied by just the right handlers. The Radish Arugula Salad at The Camino is a good example. 

Once you get the hang of grilling a pizza, the precooked crust becomes a blank slate for whatever seasonal and creative toppings you can imagine.

Next time you want to give someone the royal treatment, peel their celery. String-free celery is a luxury on par with breakfast in bed, minus the mess.

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A hard cocktail of rain, wind and snowflakes assaulted the farmers market last week. It was the kind of prolonged spring squall that has to make a farmer — more of whom showed up than shoppers — question his or her career choices. The only thing that sold out was coffee, because everyone’s hands were cold. A vat of steaming congee, on special at the Vietnamese sandwich stall, would have sold out too, but they ran out of bowls.

It’s not hard to find places to use chive greens. Sweeter and milder than the white part, they still pack a lot of garlicky flavor. Dust them on linguine, rice, clam chowder or toast, simmer them into ramen, substitute them for basil in caprese, scatter them upon scallops and skordalia (potato garlic sauce), and munch behind a mouthful of just about anything savory. Those garlic chive greens greens improve every bite.

Many types of household foods, like beets and blueberries, dried leaves, spices and flowers, can be used to dye eggs. 

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If you can get Celeriac trimmed and peeled, this knobby subterranean dwelling plant part is a worthy replacement for celery with more carbs and less fiber, and an almost tingly flavor on the tongue.

When making avocado toast, start with a simple base and add toppings. Like a piece of toast with butter, it’s a great snack by itself but also a jumping off point for many different places.

Corned beef and cabbage became an American Irish delicacy in Boston and New York, where immigrants from the Emerald Isle found themselves in Jewish neighborhoods, with the means to bring home a corned brisket from the local delicatessen once in a while and cook it Irish style: in a pot with cabbage and potatoes.

Don't be afraid of cooking rice. If you screw it up, consider what went wrong and adjust. 

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“Anybody gone into Whole Foods lately and see what they charge for arugula?” asked then-Senator Barack Obama, during an Iowa campaign rally in 2007. There was no Whole Foods in Iowa at the time, and his gaffe, and the inevitable backlash, all became known as “Arugula-gate.”

Winter Pebbles, an assortment of turnips, potatoes, carrots, beets, parsnip and winter radishes.

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