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26 potato salad recipes for picnics, barbecues and more
The Today Show via AOL· 55 minutes agoTODAY Food's potato salad recipes will complete your summertime spread. From classic mayo versions...
For The Easiest Egg Salad, Use Week-Old Eggs. (Trust Us)
Daily Meal via Yahoo News· 4 days agoIf you've ever boiled eggs and found them hard to peel one day but much easier a week later, you're...
How a Rolling Boil Is Different From Simmering
Martha Stewart Living via Yahoo News· 3 days agoYou can even use a rolling boil to peel fresh tomatoes. They only need 30 to 60 seconds in boiling water for the skins to begin to split open, making...
Different Uses For Eggs Around The World
Mashed via Yahoo News· 1 day agoIn fact, it wasn't until the Renaissance in the late 15th century that it was replaced by oil as the medium of choice. All that was required to make egg...
Asparagus Mimosa
Washington Post· 21 hours agoThis classic French dish bathes steamed asparagus in a Dijon-honey vinaigrette and tops the spears with fluffy shreds of hard-cooked eggs.
Are Egg Whites Actually Healthy? Here's What To Know
Health.com· 2 days agoEgg white is the clear liquid inside eggs that form around the yellow yolk. Both egg whites and egg yolk are healthy as they are highly ...
My Peruvian Chicken Chili Is So Good, I Have to Make a Pot Every Sunday
The Kitchn via Yahoo News· 4 days agoAdd 1 dried bay leaf and enough cold water to cover by about 1 inch. Bring to a boil over high heat....
22 Gut-Healthy Salads That Are High in Protein
Eating Well via Yahoo News· 6 days agoSpinach & Artichoke Salad with Parmesan Vinaigrette Inspired by the classic warm party dip, this simple salad can be served up right away or divided into...
Who knew that the best way to dice eggs doesn't use a knife at all!
Better Homes & Gardens· 7 days agoIt's arguably the biggest disappointment when you're craving egg salad, go to make it, and you end...
Kitchen science: Unexplained cooking phenomena
Boing Boing· 7 hours agoWhile we've learned a lot about food and what goes into making it delicious, there are still some fundamental mysteries that I'd have thought science...
