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From the Great Food Message Board

  • Storing Roasted Chickpeas?

    I absoultely love roasted chickpeas but eat them amazingly quick. I'd like to keep some on hand for snacking - how should I go about storing them? Thanks in advance for any insight and opinions! :) more

    Boiling Italian sausage -- ???

    lately i keep bumping up against recipes that call for boiling Italian sausage (one said 8 minutes) before proceeding to use it with the other ingredients. it's news to me. i've always pan-browned and cooked mine, whether it's pork or (most often) turkey. is boilng SOP? is there a reason to... more
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Best of 2008

See the stand-out recipes that became staff favorites from each issue of Cooking Light.

Sticky Date and Coconut Cake