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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are some of his tips:\u003c/p>\n\u003ch2>\u003cstrong>Turkey\u003c/strong>\u003c/h2>\n\u003cp>“We have a fabulous recipe for \u003ca href=\"https://www.americastestkitchen.com/recipes/13314-turkey-thigh-confit-with-citrus-mustard-sauce\">turkey thigh confit\u003c/a>. You’re basically taking the dark meat and salting it. You’re letting it cure for a day, and then you’re slowly cooking it in fat, cooling it in that fat, and then storing it in the fridge. You can do this a week in advance and it continues to get better over that week. The same way a stew is a little bit better the next day in the fridge. It gets better. Day of [Thanksgiving] you’re taking it out and roasting it in a hot oven for 15 minutes. And that’s it.”\u003c/p>\n\u003ch2>\u003cstrong>Gravy\u003c/strong>\u003c/h2>\n\u003cp>“You can make your gravy at least a week ahead. And then [on Thanksgiving] day, all you’re doing is adding some drippings from your roasted turkey to sort-of bump up the flavor.”\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/1179x720+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fa0%2F45%2Fad18c27042ef8432d238db2ed49e%2Fatk-salad.jpg\" alt=\"This kale salad can be made a day ahead of time and still taste fresh and delicious on Thanksgiving\">\u003cfigcaption>This kale salad can be made a day ahead of time and still taste fresh and delicious on Thanksgiving \u003cem>\u003ccite> (Beth Fuller/America’s Test Kitchen)\u003c/cite>\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Salad\u003c/strong>\u003c/h2>\n\u003cp>“We have a \u003ca href=\"https://www.americastestkitchen.com/recipes/15183-kale-salad-with-radishes-grapefruit-and-candied-pepitas\">kale salad\u003c/a> with a vinaigrette dressing that you can make the day before. The vinaigrette actually breaks down the kale a little bit, which is a really good thing. Kale is a sturdy, sturdy green. It’s not really meant for salads. But when you add the vinaigrette it’s better the next day.”\u003c/p>\n\u003ch2>\u003cstrong>Dinner Rolls\u003c/strong>\u003c/h2>\n\u003cp>“We have a recipe for \u003ca href=\"https://www.americastestkitchen.com/recipes/15184-make-way-ahead-dinner-rolls\">make-way-ahead dinner rolls\u003c/a>. We bake them almost all the way through, but they still look a little bit blonde. You can freeze them up to six weeks in advance.”\u003c/p>\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg decoding=\"async\" src=\"https://npr.brightspotcdn.com/dims3/default/strip/false/crop/995x720+0+0/resize/1200/quality/75/format/jpeg/?url=http%3A%2F%2Fnpr-brightspot.s3.amazonaws.com%2Fc6%2F9e%2F99a0c9e2420ba76abdf41a4f8cf8%2Fatk-rolls.jpg\" alt=\"These dinner rolls can be prepared weeks in advance, frozen and then fluffed back to life on Thanksgiving day.\">\u003cfigcaption>These dinner rolls can be prepared weeks in advance, frozen and then fluffed back to life on Thanksgiving day. \u003ccite> (Carl Tremblay/America’s Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thanksgiving day, put them in the oven for 10 minutes and they brown up. Souza says they look and taste great.\u003c/p>\n\u003cp>Souza says if you plan ahead, you’ll spend most of Thanksgiving reheating instead of cooking.\u003c/p>\n\u003cp>“The turkey thigh confit takes 15 minutes, 10 minutes to reheat your gravy, 10 minutes to bake your rolls and you plate up your kale salad. All your pies are made ahead and you’re done.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And no one has to know how easy it was.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>October has come around again and that means it’s time for one of the Bay Area’s favorite holidays: Halloween. If you are planning a party this year and want to go beyond just dropping dry ice in a punchbowl, try this fun and easy cold cuts skeleton appetizer. All you’ll need to recreate this party platter is a plastic skull from any crafts store, an array of cold cuts, and a couple of green olives. Because we like being extra, we bought our cold cuts from Molinari’s Delicatessen in North Beach, one of San Francisco’s oldest and most beloved delis. Just because it is adorning a hideous plastic skull, doesn’t mean your snacks can’t be high quality. This spooky twist to charcuterie is sure to make this year’s party spread especially memorable.\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003cstrong>\u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> \u003c/strong>and follow us on \u003cstrong>\u003ca href=\"http://instagram.com/KQEDFood\">social\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs:\u003c/strong> In KQED’s No Crumbs, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew. No Crumbs is produced by Josh Decolongon and Janelle Hessig for KQED.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>October has come around again and that means it’s time for one of the Bay Area’s favorite holidays: Halloween. If you are planning a party this year and want to go beyond just dropping dry ice in a punchbowl, try this fun and easy cold cuts skeleton appetizer. All you’ll need to recreate this party platter is a plastic skull from any crafts store, an array of cold cuts, and a couple of green olives. Because we like being extra, we bought our cold cuts from Molinari’s Delicatessen in North Beach, one of San Francisco’s oldest and most beloved delis. Just because it is adorning a hideous plastic skull, doesn’t mean your snacks can’t be high quality. This spooky twist to charcuterie is sure to make this year’s party spread especially memorable.\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003cstrong>\u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> \u003c/strong>and follow us on \u003cstrong>\u003ca href=\"http://instagram.com/KQEDFood\">social\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs:\u003c/strong> In KQED’s No Crumbs, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew. No Crumbs is produced by Josh Decolongon and Janelle Hessig for KQED.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>It’s nearing Labor Day — the unofficial end of summer — which means cucumber season is coming to a close. If you’re trying to get a few more summer salads in before then, you’re not alone.\u003c/p>\n\u003cp>TikTok’s most recent food craze is cucumber salad. And social media creator Logan Moffitt, known as @\u003ca href=\"https://www.tiktok.com/@logagm?lang=en\">\u003cu>logagm\u003c/u>\u003c/a> on TikTok, has been posting near-daily cucumber salad recipe videos that have inspired TikTok users to eat an entire cucumber in one sitting.\u003c/p>\n\u003cp>[aside postid='arts_13963258']Each video starts with some variation of, “Sometimes you need to eat an entire cucumber, this is the best way to do it.” Moffitt then slices a cucumber on a mandoline — a feat that has proven \u003ca href=\"https://www.tiktok.com/@geoffreyzakarian/video/7405752620737891615\">dangerous for some TikTok users\u003c/a> — then adds sauce before giving everything a good shake.\u003c/p>\n\u003cp>Many of Moffitt’s recipes — like \u003ca href=\"https://www.tiktok.com/@logagm/video/7398567357783821574?lang=en&q=%23cucumber&t=1724440814346\">\u003cu>this one\u003c/u>\u003c/a> — are variations on an Asian cucumber salad — and ingredients are never measured:\u003c/p>\n\u003cul>\n\u003cli>Soy sauce\u003c/li>\n\u003cli>Fish sauce\u003c/li>\n\u003cli>Sesame oil\u003c/li>\n\u003cli>MSG\u003c/li>\n\u003cli>Rice wine vinegar\u003c/li>\n\u003cli>One grated clove of garlic (again, be careful with the grater)\u003c/li>\n\u003cli>Sugar\u003c/li>\n\u003cli>Chili oil\u003c/li>\n\u003cli>Green onion\u003c/li>\n\u003c/ul>\n\u003cp>His videos have inspired a flurry of TikTok users creating their own takes on cucumber salad:\u003c/p>\n\u003cul>\n\u003cli>“The \u003ca href=\"https://www.tiktok.com/@soogia1/video/7400904897962544426?lang=en&q=cucumber&t=1724244749919\">\u003cu>one\u003c/u>\u003c/a> that I was most intrigued by was the cream cheese and lox and everything bagel one,” said user @soogia1.\u003c/li>\n\u003cli>User @forevaheatha did the “California roll inspired \u003ca href=\"https://www.tiktok.com/@forevaheatha/video/7401670647186738463?lang=en&q=logan%20cucumbers%20salad&t=1724246329958\">\u003cu>cucumber salad\u003c/u>\u003c/a>”\u003c/li>\n\u003cli>“I’m thinking we do like feta, spinach, onion, garlic, lemon, olive oil, \u003ca href=\"https://www.tiktok.com/@whitneyhanslow/video/7401777290255863056?lang=en\">\u003cu>that kind of vibe\u003c/u>\u003c/a>,” user @whitneyhanslow said.\u003c/li>\n\u003cli>User @saltnpiipa made a “cucumbery, peanut buttery, Asian-infused \u003ca href=\"https://www.tiktok.com/@saltnpiipa/video/7402692216612818181?lang=en&q=cucumber%20peanut%20butter&t=1724245516286\">\u003cu>bowl of deliciousness\u003c/u>\u003c/a>.”\u003c/li>\n\u003c/ul>\n\u003cp>When you’re not in the mood to whip up a multi-ingredient dish, you can always eat cucumbers raw with a bit of sea salt and olive oil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for those ready to try out some new cucumber recipes, we asked a few chefs for their favorite ways to eat a cucumber.\u003c/p>\n\u003ch3>Chef Banh’s Cucumber Shrimp Salad:\u003c/h3>\n\u003cfigure id=\"attachment_13963459\" class=\"wp-caption aligncenter\" style=\"max-width: 1727px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963459\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh.png\" alt=\"A smiling bald Asian man wearing a black turtle neck.\" width=\"1727\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh.png 1727w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh-800x926.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh-1020x1181.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh-160x185.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh-768x889.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh-1326x1536.png 1326w\" sizes=\"(max-width: 1727px) 100vw, 1727px\">\u003cfigcaption class=\"wp-caption-text\">Eric Banh, executive chef and cofounder of Saigon Siblings restaurants in Seattle. \u003ccite>(Look at Lao Studios/Eric Banh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eric Banh, a Chinese-Vietnamese chef and restaurateur from Seattle says he likes to start with an English cucumber — the big ones that often come in plastic at the grocery store — “because [of] the consistency of it and it also has a better crunch.”\u003c/p>\n\u003cp>[aside postid='arts_13963228']One of Banh’s favorite cucumber dishes is his cucumber shrimp salad.\u003c/p>\n\u003cp>“We mix it with our pickled pickled carrots and daikon, which is a classic Vietnamese pickled radish,” Banh told NPR’s \u003cem>Morning Edition\u003c/em>.\u003c/p>\n\u003cp>He then adds pineapple, cooked shrimp and dried shrimp.\u003c/p>\n\u003cp>“I think the magic and the secret is dried shrimp,” Banh said. “You just soak it in lukewarm running water for about 30 seconds.”\u003c/p>\n\u003cp>He tosses it in a dressing made from anchovy fish sauce, water, sugar, garlic and lime juice.\u003c/p>\n\u003ch3>Chef Banh’s vegan cucumber salad:\u003c/h3>\n\u003cp>He usually leaves most if not all of the peel on — unless he’s making his vegan cucumber salad. For that one, he’ll peel and slice a cucumber in half lengthwise, then cut it into pieces diagonally — but save the peels.\u003c/p>\n\u003cp>Next, he adds water, rice wine vinegar, brown sugar and the cucumber peels to a blender, purees it up and dresses the cucumbers in the vinaigrette.\u003c/p>\n\u003cp>“And now you’ve got this beautiful green color,” Banh said. “You can marinade this an hour ahead before your party or overnight.”\u003c/p>\n\u003ch3>Chef Bhatt’s Raita:\u003c/h3>\n\u003cfigure id=\"attachment_13963460\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963460\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita.png\" alt=\"A distinguished bald man wearing glasses and a short sleeved white shirt.\" width=\"1632\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita.png 1632w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita-800x980.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita-1020x1250.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita-160x196.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita-768x941.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita-1253x1536.png 1253w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Vishwesh Bhatt, executive chef at Snackbar in Oxford, MS. \u003ccite>(Sierra Hollis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re craving something creamy, Vishwesh Bhatt, the chef at Snackbar in Oxford, Miss. says make a raita — an Indian yogurt-based sauce.\u003c/p>\n\u003cp>[aside postid='arts_13962759']“It’s very similar to the Turkish or Greek tzatziki,” Bhatt said. “Essentially you take cucumbers, add some chilies or onions and then mix all that with a little lemon juice and yogurt and some toasted cumin and some mustard that’s tempered in oil then folded in,” he said.\u003c/p>\n\u003ch3>Chef Bhatt’s Benedictine spread:\u003c/h3>\n\u003cp>Or — you can make a Benedictine spread, a mayo-based spread from the American South that’s traditionally bright green from food coloring.\u003c/p>\n\u003cp>Chef Bhatt makes his with cucumbers, fresh dill, parsley, a little bit of garlic and onion — but instead of a mayonnaise base he uses cream cheese, then adds a bit of mascarpone cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“I like the creaminess of the mascarpone,” Bhatt said. “I don’t use food coloring because I don’t think it’s necessary.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Each video starts with some variation of, “Sometimes you need to eat an entire cucumber, this is the best way to do it.” Moffitt then slices a cucumber on a mandoline — a feat that has proven \u003ca href=\"https://www.tiktok.com/@geoffreyzakarian/video/7405752620737891615\">dangerous for some TikTok users\u003c/a> — then adds sauce before giving everything a good shake.\u003c/p>\n\u003cp>Many of Moffitt’s recipes — like \u003ca href=\"https://www.tiktok.com/@logagm/video/7398567357783821574?lang=en&q=%23cucumber&t=1724440814346\">\u003cu>this one\u003c/u>\u003c/a> — are variations on an Asian cucumber salad — and ingredients are never measured:\u003c/p>\n\u003cul>\n\u003cli>Soy sauce\u003c/li>\n\u003cli>Fish sauce\u003c/li>\n\u003cli>Sesame oil\u003c/li>\n\u003cli>MSG\u003c/li>\n\u003cli>Rice wine vinegar\u003c/li>\n\u003cli>One grated clove of garlic (again, be careful with the grater)\u003c/li>\n\u003cli>Sugar\u003c/li>\n\u003cli>Chili oil\u003c/li>\n\u003cli>Green onion\u003c/li>\n\u003c/ul>\n\u003cp>His videos have inspired a flurry of TikTok users creating their own takes on cucumber salad:\u003c/p>\n\u003cul>\n\u003cli>“The \u003ca href=\"https://www.tiktok.com/@soogia1/video/7400904897962544426?lang=en&q=cucumber&t=1724244749919\">\u003cu>one\u003c/u>\u003c/a> that I was most intrigued by was the cream cheese and lox and everything bagel one,” said user @soogia1.\u003c/li>\n\u003cli>User @forevaheatha did the “California roll inspired \u003ca href=\"https://www.tiktok.com/@forevaheatha/video/7401670647186738463?lang=en&q=logan%20cucumbers%20salad&t=1724246329958\">\u003cu>cucumber salad\u003c/u>\u003c/a>”\u003c/li>\n\u003cli>“I’m thinking we do like feta, spinach, onion, garlic, lemon, olive oil, \u003ca href=\"https://www.tiktok.com/@whitneyhanslow/video/7401777290255863056?lang=en\">\u003cu>that kind of vibe\u003c/u>\u003c/a>,” user @whitneyhanslow said.\u003c/li>\n\u003cli>User @saltnpiipa made a “cucumbery, peanut buttery, Asian-infused \u003ca href=\"https://www.tiktok.com/@saltnpiipa/video/7402692216612818181?lang=en&q=cucumber%20peanut%20butter&t=1724245516286\">\u003cu>bowl of deliciousness\u003c/u>\u003c/a>.”\u003c/li>\n\u003c/ul>\n\u003cp>When you’re not in the mood to whip up a multi-ingredient dish, you can always eat cucumbers raw with a bit of sea salt and olive oil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for those ready to try out some new cucumber recipes, we asked a few chefs for their favorite ways to eat a cucumber.\u003c/p>\n\u003ch3>Chef Banh’s Cucumber Shrimp Salad:\u003c/h3>\n\u003cfigure id=\"attachment_13963459\" class=\"wp-caption aligncenter\" style=\"max-width: 1727px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963459\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh.png\" alt=\"A smiling bald Asian man wearing a black turtle neck.\" width=\"1727\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh.png 1727w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh-800x926.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh-1020x1181.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh-160x185.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh-768x889.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/banh-1326x1536.png 1326w\" sizes=\"(max-width: 1727px) 100vw, 1727px\">\u003cfigcaption class=\"wp-caption-text\">Eric Banh, executive chef and cofounder of Saigon Siblings restaurants in Seattle. \u003ccite>(Look at Lao Studios/Eric Banh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eric Banh, a Chinese-Vietnamese chef and restaurateur from Seattle says he likes to start with an English cucumber — the big ones that often come in plastic at the grocery store — “because [of] the consistency of it and it also has a better crunch.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>One of Banh’s favorite cucumber dishes is his cucumber shrimp salad.\u003c/p>\n\u003cp>“We mix it with our pickled pickled carrots and daikon, which is a classic Vietnamese pickled radish,” Banh told NPR’s \u003cem>Morning Edition\u003c/em>.\u003c/p>\n\u003cp>He then adds pineapple, cooked shrimp and dried shrimp.\u003c/p>\n\u003cp>“I think the magic and the secret is dried shrimp,” Banh said. “You just soak it in lukewarm running water for about 30 seconds.”\u003c/p>\n\u003cp>He tosses it in a dressing made from anchovy fish sauce, water, sugar, garlic and lime juice.\u003c/p>\n\u003ch3>Chef Banh’s vegan cucumber salad:\u003c/h3>\n\u003cp>He usually leaves most if not all of the peel on — unless he’s making his vegan cucumber salad. For that one, he’ll peel and slice a cucumber in half lengthwise, then cut it into pieces diagonally — but save the peels.\u003c/p>\n\u003cp>Next, he adds water, rice wine vinegar, brown sugar and the cucumber peels to a blender, purees it up and dresses the cucumbers in the vinaigrette.\u003c/p>\n\u003cp>“And now you’ve got this beautiful green color,” Banh said. “You can marinade this an hour ahead before your party or overnight.”\u003c/p>\n\u003ch3>Chef Bhatt’s Raita:\u003c/h3>\n\u003cfigure id=\"attachment_13963460\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963460\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita.png\" alt=\"A distinguished bald man wearing glasses and a short sleeved white shirt.\" width=\"1632\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita.png 1632w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita-800x980.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita-1020x1250.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita-160x196.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita-768x941.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/raita-1253x1536.png 1253w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Vishwesh Bhatt, executive chef at Snackbar in Oxford, MS. \u003ccite>(Sierra Hollis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re craving something creamy, Vishwesh Bhatt, the chef at Snackbar in Oxford, Miss. says make a raita — an Indian yogurt-based sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“It’s very similar to the Turkish or Greek tzatziki,” Bhatt said. “Essentially you take cucumbers, add some chilies or onions and then mix all that with a little lemon juice and yogurt and some toasted cumin and some mustard that’s tempered in oil then folded in,” he said.\u003c/p>\n\u003ch3>Chef Bhatt’s Benedictine spread:\u003c/h3>\n\u003cp>Or — you can make a Benedictine spread, a mayo-based spread from the American South that’s traditionally bright green from food coloring.\u003c/p>\n\u003cp>Chef Bhatt makes his with cucumbers, fresh dill, parsley, a little bit of garlic and onion — but instead of a mayonnaise base he uses cream cheese, then adds a bit of mascarpone cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“I like the creaminess of the mascarpone,” Bhatt said. “I don’t use food coloring because I don’t think it’s necessary.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything.\u003c/p>\n\u003cp>Thanks to \u003ca href=\"https://eatchofood.com/\" target=\"_blank\" rel=\"noopener\">Kristina Cho\u003c/a>, James Beard award-winning author of ‘Mooncakes & Milk Bread’, for sharing her story and showing us how to make pineapple buns from scratch.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.tastingtable.com/998515/what-hong-kong-style-pineapple-buns-are-really-made-of/\" target=\"_blank\" rel=\"noopener\">Pineapple bun basics\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tokyoweekender.com/food-and-drink/melon-pan/\" target=\"_blank\" rel=\"noopener\">History of Japanese melonpan\u003c/a>\u003cbr>\n\u003ca href=\"https://zolimacitymag.com/the-origin-of-hong-kongs-mexico-bun-a-story-of-exile-and-return/\" target=\"_blank\" rel=\"noopener\">Origin of the Hong Kong Mexico bun\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eater.com/2016/2/19/11054298/conchas-mexico-pastry\" target=\"_blank\" rel=\"noopener\">Everything you need to know about Mexican conchas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything.\u003c/p>\n\u003cp>Thanks to \u003ca href=\"https://eatchofood.com/\" target=\"_blank\" rel=\"noopener\">Kristina Cho\u003c/a>, James Beard award-winning author of ‘Mooncakes & Milk Bread’, for sharing her story and showing us how to make pineapple buns from scratch.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.tastingtable.com/998515/what-hong-kong-style-pineapple-buns-are-really-made-of/\" target=\"_blank\" rel=\"noopener\">Pineapple bun basics\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tokyoweekender.com/food-and-drink/melon-pan/\" target=\"_blank\" rel=\"noopener\">History of Japanese melonpan\u003c/a>\u003cbr>\n\u003ca href=\"https://zolimacitymag.com/the-origin-of-hong-kongs-mexico-bun-a-story-of-exile-and-return/\" target=\"_blank\" rel=\"noopener\">Origin of the Hong Kong Mexico bun\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eater.com/2016/2/19/11054298/conchas-mexico-pastry\" target=\"_blank\" rel=\"noopener\">Everything you need to know about Mexican conchas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Get Cozy with Jacques Pépin's Pea Pod Soup Recipe",
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"content": "\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pepin’s budget-friendly pea pod soup recipe is perfect for every season. It’s bright and refreshing in the springtime, warm and cozy in the Fall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003cstrong>What you’ll need:\u003c/strong> 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\"> Subscribe to\u003ca href=\"https://www.youtube.com/kqed?sub_conf....\"> KQED’s YouTube channel\u003c/a> to watch more Jacques Pépin videos.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">About Jacques Pépin Cooking At Home: \u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. \u003c/span>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003ca class=\"yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color\" href=\"https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE9wVUlkUVRJNDZUZ28zazdmNkRWeERFNmROUXxBQ3Jtc0trNnBpRGY5OXBIenMwQTNNTmxkaXBpN2FvcVVNTHdhVG9nVGh2R0d0d2R2dENJcDkzaTh3dkdjdWEtc0FsWUFhLW1DdndWQ21rYTNDbVZiUzJCLWMyUXNISlpXdVNHbWpKbU1tN0ZWc2lqMlNHeHFPOA&q=https%3A%2F%2Fjp.foundation%2F%E2%80%8B%E2%80%8B%E2%80%8B&v=0at3Qqh6JRg\" target=\"_blank\" rel=\"nofollow noopener\">https://jp.foundation/\u003c/a>\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pepin’s budget-friendly pea pod soup recipe is perfect for every season. It’s bright and refreshing in the springtime, warm and cozy in the Fall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003cstrong>What you’ll need:\u003c/strong> 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\"> Subscribe to\u003ca href=\"https://www.youtube.com/kqed?sub_conf....\"> KQED’s YouTube channel\u003c/a> to watch more Jacques Pépin videos.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">About Jacques Pépin Cooking At Home: \u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. \u003c/span>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003ca class=\"yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color\" href=\"https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE9wVUlkUVRJNDZUZ28zazdmNkRWeERFNmROUXxBQ3Jtc0trNnBpRGY5OXBIenMwQTNNTmxkaXBpN2FvcVVNTHdhVG9nVGh2R0d0d2R2dENJcDkzaTh3dkdjdWEtc0FsWUFhLW1DdndWQ21rYTNDbVZiUzJCLWMyUXNISlpXdVNHbWpKbU1tN0ZWc2lqMlNHeHFPOA&q=https%3A%2F%2Fjp.foundation%2F%E2%80%8B%E2%80%8B%E2%80%8B&v=0at3Qqh6JRg\" target=\"_blank\" rel=\"nofollow noopener\">https://jp.foundation/\u003c/a>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.",
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"content": "\u003cp>https://youtu.be/S4EHUfG3JAo?feature=shared\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/S4EHUfG3JAo'\n title='//www.youtube.com/embed/S4EHUfG3JAo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Move over, pineapple, apples are taking over. Stefani Renée’s spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated. This comforting recipe is sure to become a new Fall baking tradition.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=yd8XLT1xA3I]\u003cbr>\n\u003cstrong>Spiced Apple Upside Down Cake Recipe\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 25 Minutes\u003cbr>\nCook Time: 45 Minutes\u003cbr>\nTotal Time: 1 hour, 20 Minutes\u003cbr>\nServings: 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>5 tablespoons unsalted butter\u003cbr>\n1 cup packed brown sugar, firmly packed\u003cbr>\n½ teaspoon cinnamon\u003cbr>\n½ teaspoon vanilla\u003cbr>\n2 Apples (Honeycrisp, Braeburn or Granny Smith) sliced thin\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n¼ teaspoon of salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon nutmeg\u003cbr>\n¼ teaspoon ginger\u003cbr>\n1 stick unsalted butter, room temperature\u003cbr>\n½ cup granulated sugar\u003cbr>\n½ cup brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs, room temperature\u003cbr>\n⅓ cup apple butter\u003cbr>\n½ cup half and half\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the oven to 350°F. You need a 10-inch cast-iron skillet or 9-inch cake or pie pan. If using a cake or pie pan, butter and line the bottom of the pan with a round of parchment paper.\u003c/p>\n\u003cp>2. In a small pot or cast iron skillet (if using), melt 5 tablespoons butter, sugar and cinnamon. Stir until sugar is dissolved. Spread into pan or skillet. Arrange apples over the brown sugar mixture.\u003c/p>\n\u003cp>3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl and using a hand mixer, cream the butter on medium speed, about 2 minutes. Add both sugars and continue to mix until butter and sugars are light and fluffy. Add eggs one until just combined. Add vanilla, apple butter, and mix until combined.\u003c/p>\n\u003cp>4. Alternate folding in half dry ingredients and half and half. End with dry ingredients. Do not over mix. It will only take a few turns to combine.\u003c/p>\n\u003cp>5. Spoon the batter over the apples. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.\u003c/p>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5 tablespoons unsalted butter\u003cbr>\n1 cup packed brown sugar, firmly packed\u003cbr>\n½ teaspoon cinnamon\u003cbr>\n½ teaspoon vanilla\u003cbr>\n2 Apples (Honeycrisp, Braeburn or Granny Smith) sliced thin\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n¼ teaspoon of salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon nutmeg\u003cbr>\n¼ teaspoon ginger\u003cbr>\n1 stick unsalted butter, room temperature\u003cbr>\n½ cup granulated sugar\u003cbr>\n½ cup brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs, room temperature\u003cbr>\n⅓ cup apple butter\u003cbr>\n½ cup half and half\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the oven to 350°F. You need a 10-inch cast-iron skillet or 9-inch cake or pie pan. If using a cake or pie pan, butter and line the bottom of the pan with a round of parchment paper.\u003c/p>\n\u003cp>2. In a small pot or cast iron skillet (if using), melt 5 tablespoons butter, sugar and cinnamon. Stir until sugar is dissolved. Spread into pan or skillet. Arrange apples over the brown sugar mixture.\u003c/p>\n\u003cp>3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl and using a hand mixer, cream the butter on medium speed, about 2 minutes. Add both sugars and continue to mix until butter and sugars are light and fluffy. Add eggs one until just combined. Add vanilla, apple butter, and mix until combined.\u003c/p>\n\u003cp>4. Alternate folding in half dry ingredients and half and half. End with dry ingredients. Do not over mix. It will only take a few turns to combine.\u003c/p>\n\u003cp>5. Spoon the batter over the apples. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.\u003c/p>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"closealltabs": {
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