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03/13/2013 - Lionfish on the Loose
Among the world's most venomous fish species, the lionfish is quickly establishing itself throughout North America's only living coral reefs in the Florida Keys, and their impact on the reefs is inescapable. |
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03/06/2013 - Food Festivals in the Keys (and Seafood Paella!)
Our culinary travel, or food tourism, brings us face-to-face with chefs, farmers, brewers and fishmongers, offering a unique opportunity to taste a new dish, learn a new technique from a chef or cultivate a more discerning palate. |
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02/27/2013 - Know Your Fish: Catch and Cook It Yourself
In the Midwest, we know the names of the farmers we turn to for our honey, bratwursts and maple syrup—and we harvest most of our fresh produce 100 feet from our back door. But it took a recent journey to the Florida Keys to understand what sustainable fishing is all about. |
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02/20/2013 - Japanese Pan-fried Noodles
For some spicy warmth as you wait on spring, turn your farmstead kitchen into a Japanese noodle house. |
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02/13/2013 - Passion, Purpose and Pimento Cheese
Do you dream of cooking up your own food business? Do you have an heirloom family recipe that your friends proclaim you should bottle and sell? Like many, perhaps you get caught up in waiting for the right time, when everything is perfectly researched, tested and the entrepreneurial stars all aligned. |
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02/06/2013 - Mini Cheesecake Dessert Shots
“This is the perfect diet food,” proclaimed our 11-year-old son, Liam, when he very willingly tested this Mini Cheesecake Dessert Shot recipe for us. “It’s small and full of flavor and looks like a whole dessert even though it is just one bite.” |
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01/30/2013 - Super Bowl Snack: Taco Dip
Maybe it’s the winter chill here in Wisconsin, but everything we eat now seems to be a warm dish. Save the sangria for the summer and give us a hot Tom and Jerry or a cup of beer-and-cheese soup—this time of year, it’s all about cozy comfort food. |
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01/17/2013 - 6 Tips for Perfect Phyllo
While we champion homespun cooking, there’s one thing we still buy in a box: phyllo dough. |
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