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Pumpkin time: Part 2 - the seeds Here is a great way to prepare pumpkin seeds. You know, those things you seem to get way too many of any time you gut...
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Find out more about Dave: Dave Hershorin has been eating since a young age. Decades spent in different kitchens, as well as his discerning nature when eating out, means his extensive culinary knowledge can help you eat better, too. Dave can be reached at DHershorin@nationalchamps.net for any thoughts or comments. |
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Newark Food Examiner's Articles
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I’m here to praise pumpkin. If you buy these gargantuan gourds for show more than for serving as a foodstuff, this article may be for you....
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A unique flavor you can re-create at home For anyone over 40, many-a-childhood memory is based within the flavors of an Orange Julius. I’m...
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Yummy greens - collards, kale and turnip greens are my favorites. I love cooking with greens for their flavorful-but-industrial qualities. They stand...
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Just in time for kickoff I know it’s my favorite time of year – both the harvest and football season’s come upon us suddenly as...
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Yum Yum! From the super healthy cruciferous group of veggies, Brussels sprouts are starting to stalk (us). These tiny, cabbage-like bundles –...
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What to do with you’re coveted result. In the last article, I gave out a very simple recipe for basic tomato sauce since most are starting to...
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Tomatoes are coming in! As the growing season rolls onward, the first hauls of tomatoes are coming in. No matter how many or what kinds you’ve...
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In the peak of season Any of you nature types living in the (northeast) region knows which season it is. Filling in since June, red caps and black...
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Here is your reminder. While the corn season is peaking in most areas and supplies are freshest and cheapest, be sure to freeze some of the ample...
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