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This recipe is one of those easy-to-throw-together Salad Heroes that has one special ingredient that ties everything together. A quick fry of the blueberry changes the game. It adds a new flavor and texture to an otherwise simple salad. And when combined with the rosemary you'll have a delectable summery treat.
Read MoreI know what you're thinking: luaus don't make anyone outside of Hawaii look cool. No one wants to dress up like their dad in a bad Hawaiian shirt.
But I'm here to tell you that that's where you've been going wrong. Hawaiian theme doesn't have to mean pineapples and cheap leis. And that's where Sheldon Simeon comes in.
Read MoreI'm a pretty happy meat eater. While I do tend to eat more vegetables and often find my meals happen to be vegetarian, I can't really imagine a world where I give up meat (or cheese for that matter). But even if you are like me, there's certainly a great case for trying to always find more plant-based recipes and so that's why I fell so hard for Jean-Christian Jury's new book Vegan.
Read MoreWe sit down with Bobby Flay to ask him our 5 Questions, ranging from his instagram secrets to his craziest fans.
Read MoreWhy have I never been able to replicate perfect pie crust? Luckily I went to Peetee's Pie Co to get the secrets. It starts with the right equipment and from there it's all about ingredients. So watch the video above to learn it all.
Read MoreThese tart little delights are addictive and practically perfect on their own. So why mess with the original? This recipe keeps the fruit itself front and center but with a slight brulee'ed twist.
Read MoreIt's easy to think of lobster whole - unlike most seafood, we are accustomed to seeing them live and swimming around in tanks. But for most of the lobster we eat, it actually goes through a process that is a little more complex.
Read MoreSoft shell crabs for some reason are intimidating. You can't just throw them in a pot like their harder-shelled brethren so that makes them seem finicky. But actually they are even easier - you just place them under the broiler for 6 to 8 minutes and then they're done. All you need is a good sauce to start and you're golden (literally and figuratively).
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