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  • Our Best Cookie Recipes


    Our all-time best recipes for chewy and crispy cookies. See the entire list here.

  • A Guide to Fall's Best Apples

    By Esther Sung,

    While there are thousands of different apples in the world, we've rounded up 11 that represent the diversity found in today's marketplace. Some, like Red and Golden Delicious, are tried-and-true favorites in the United States; others such as Cameo and Fuji are relative newcomers to the apple scene.

    See also: Our Complete Back-to-School Guide

    The fruit has been evolving for centuries: "Modern" apples have been cultivated for qualities such as shape, taste, and high production yield, but also for their resistance to pests and disease. In 1892, there were about 735 different varieties; now fewer than 50 are mass-grown. Because of renewed interest in older-and sometimes regional-varieties, "heirlooms" such as Northern Spy, Gravenstein, Canadian Strawberry, and Newtown Pippin can be found at farmers' markets or local orchards. To grow your own apples, visit the local garden nursery or purchase the trees from online purveyors such as Trees of Antiquity, Fedco

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  • Sustainable Sushi Restaurant Drops Tuna From Its Menu

    By Hanna Raskin,

    A New Haven, Connecticut, sushi restaurant that bills itself as "the East Coast's only sustainable sushi" purveyor is stripping tuna from its menu.

    See also: Our Complete Back-to-School Guide

    "Miya's will be the only sushi restaurant in the world without shrimp or tuna, which is considered the bedrock of sushi," chef-owner Bun Lai this week told scientists gathered in Seattle for the American Fisheries Society's 141st annual meeting.

    Lai acknowledges that certain tunas are classified as sustainable--pole-and-line-caught skipjack from the Pacific has received Greenpeace's blessing--but doesn't want to contribute to consumer confusion. By weaning eaters off tuna, Lai hopes to erode demand for big underwater predators that are overfished or harvested in destructive ways.

    "The idea is to imagine a cuisine that doesn't use ingredients that are bad for the environment," Lai says.

    See also: 5 Mistakes Parents Make When Feeding their Kids

    Lai, who has

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  • The 10 Best Bagel Shops in America

    By Paige Ross and Joanna Rothkopf,

    The beloved chewy yet tender staple of the New York City breakfast has set a standard that cities across the country strive to match.

    In a quest to find the best bagels the United States has to offer, we enlisted the help of food writers and restaurant critics across the country. Our research proved harder that we anticipated: Journalists in San Francisco, New Orleans, and Philadelphia claimed defeat to the mighty New York version, claiming their cities just didn't have much to offer in the way of the esteemed holey breadstuff.

    See also: Our Complete Back-to-School Guide

    In that light, some of the top bagels we found in Boston, Chicago, Los Angeles, Miami, and St. Louis are deemed "the best" solely because they come closest to re-creating the magic baked up in the Big Apple. These shops turn out versions with that New York appearance, New York density, that New York je ne sais quoi. We also encountered an opposing school of thought

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  • Food Books for Back-to-School

    By Esther Sung,

    It's probably been awhile since you last took a test or wrote a term paper but that's no reason to be left out of the back-to-school fun! Get into the spirit of things with six "textbooks" worth picking up. (The listed prices are from

    See also: Our Complete Back-to-School Guide

    1. Jiggle Shots: 75 Recipes to Get the Party Started by Rachel Federman (Abrams Images; $11.01)Walk down Memory Lane as you flip through this little brightly-colored gift book, full of recipes that are decidedly more grown-up and sophisticated than what was being downed back in college. Pair this with The Hungover Cookbook by Milton Crawford.

    2. Escoffier: Le Guide Culinaire, 5th Edition by Georges Auguste Escoffier, originally translated by H. L. Cracknell and R. J. Kaufmann (Wiley; $44.10)Auguste Escoffier died in 1935 but his influence continues. New to this edition are forewords by Heston Bluementhal and Dr. Tim Ryan of the Culinary Institute of America, as well

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  • When Storm Damage Hits Home

    By Regina Schrambling,

    Usually the only time you might notice nature has done a number on a crop is when you realize the avocado you normally buy for $1.99 can't be found anywhere for less than $3. But the storm that blew through the Northeast last week made the damage look up close and personal. So many farmers have been wiped out, losing everything at peak harvest season: not just tomatoes and lettuces exposed to the wind and rain but all the crops still underground. None of that will be available from them at any price.

    See also: Our Complete Back-to-School Guide

    Even to me, immersed in food for decades, this storm has been an eye-opener. It's one thing to read newspaper coverage of flooding, another to hear a farmer just starting out say: "I have ten and a quarter acres. And ten of them flooded." Or another say, "Everything's gone. Potatoes, carrots: they're all rotted in the ground." I can't even imagine investing all that work and money planting, only to lose it

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  • Food Bloggers Rally Around an Online Friend

    By Joanne Camas,

    Blogging is an odd mixture of distant and personal: You don't actually meet people, yet you can make some very good friends online. When Jennifer Perillo of In Jennie's Kitchen lost her young husband suddenly a few weeks ago, the online food blogging community rushed to offer their support.

    See also: Our Complete Back-to-School Guide

    In a very emotional, touching post, Jennie talked about Mikey and his favorite peanut butter pie. She'd been meaning to make it for him again, but something always got in the way. "I kept telling myself I would make it for him tomorrow," she wrote.

    "Time has suddenly stood still, though, and I'm waiting to wake up and learn to live a new kind of normal.
    "For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there's no tomorrow, because today is the only guarantee we can count on."

    See also: 5 Mistakes Parents Make When

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  • What You Need to Know Before Packing Your Kids' Lunchbox

    By Tanya Steel,

    As Hurricane Irene was baring down on us this past Sunday, I spent the better part of that day cleaning my refrigerator and freezers in anticipation of losing power. I threw out leftovers, overripe fruit (which I usually move to the freezer for smoothies and the like), and jars that hadn't been touched in months. I then moved tuna and chicken salads into the freezer as well as yogurts, cheese, and milk. I regularly freeze those items, especially when I am putting them into my sons' lunchboxes for school, something few parents know to do.

    See also: Our Complete Back-to-School Guide

    Each year, several thousand people die as a result of food poisoning, and more than 100,000 are hospitalized; sometimes this occurs as the result of bacterial growth in warm lunchboxes. As science reporter Jane E. Brody detailed yesterday in The New York Times, "the safety of that packed lunch easily can be overlooked." Here are some tips to ensure your child's lunch remains

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  • How to Make Baby Food

    By Tracey Seaman & Tanya Wenman Steel,

    Once your pediatrician has given the go-ahead for solids-usually when baby reaches about six months-you can introduce your little loved one to the wonderful world of food.

    Related: 5 Mistakes Parents Make When Feeding their Kids

    Generally, bland cereal mixed with breast milk or formula is the only solid for a couple weeks (see our homemade baby cereal recipe, D is for Delicious Baby Cereal). Your doctor will no doubt advise to always start the meal, whether breakfast, lunch or dinner, with breast milk or formula, followed by cereal (usually barley, then rice, then oatmeal), followed by a veggie or fruit puree. One note: Just as you wouldn't give a ten-year-old a cupcake before her green beans, do not start baby with something sweet followed by savory. Always give savory items first and if baby is still hungry, a fruit puree is the follow-up.

    Five Recipes for Baby Food
    D is for Delicious Baby Cereal
    F is for Fruit Purees

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  • One-Dish Wonders: Our Favorite Casserole Recipes and Tips

    By Carolina Santos-Neves,

    Comforting, delicious, and simple-what's not to love about one-pot meals like lasagna, gratins, eggplant Parmesan, and mac and cheese? Crystal Cook and Sandy Pollock love them so much they were inspired to write The Casserole Queens: Put Some Lovin' in Your Oven with 100 Easy One-Dish Recipes. "Casseroles are a nice way to share a piece of yourself with someone, and they make the dinner table a little more colorful," says Cook. The authors admit to having a fairly loose definition of what constitutes a casserole, taking the old-school, retro deep-dish concept and revamping it to fit the modern-day palate and busy schedules of today's families: "If it all goes in one dish, then it's a casserole. From the old-school 9x10-inch glass Pyrex, to the highly decorated soufflé dish, Dutch oven, ramekin, or pie pan, it's all comfort-it's all casserole."

    See also: Our Complete Back-to-School Guide

    According to the Casserole Queens, to make a tasty

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