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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

6 Ways to Use Delicata Squash

Delicata Squash with Quinoa Salad

Delicata squash, an heirloom variety that’s become super popular over the past decade, has a lot of perks: Not only is it easy to chop but the thin skin is edible and the vegetable is small enough to serve one person.

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Expert Guide

4 New Ways to Eat Fresh Peanuts

Peanuts don’t emerge from the earth salted and roasted. Fresh peanuts exist, though you won’t see them on many grocery shelves. They are incredibly versatile and the best time to eat them is right now—it’s peanut season.

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Expert Guide

7 Ways to Upgrade Scrambled Eggs

How to make your scrambled eggs even better.

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Expert Guide

10 Ways to Use Mustard Greens

Sautéed Spring Greens with Bacon and Mustard Seeds

People say collard greens are the next kale, but why not mustard greens?

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Expert Guide

6 Ways to Upgrade a Hot Toddy

A classic hot toddy is ridiculously simple. Hot water, liquor and sugar are all that's necessary to make this cozy, curative drink—but here are six ways to make it even better.

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Expert Guide

What to Drink at 10 of the Country’s Oldest Bars

Here, some of America’s oldest bars that are worth visiting, and what you should order when you get there.

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Expert Guide

4 Ways to Use Pickle Juice

While we can’t confirm that pickle juice will keep you young, the brine is definitely worth keeping around in the kitchen. Here, four ways to use it.

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Expert Guide

10 Ways to Make Ratatouille

Ratatouille

Besides being a classic way to use lots of late-summer vegetables, ratatouille inspires plenty of variations. Here are 10 ways to make and use this French vegetable stew.

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Expert Guide

9 Ways to Make Apple Cake

Apple Cake

Apple pie gets all the love, but apple cakes are homier and (often) less fussy. Here are nine takes on an apple cake to try this weekend.

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Expert Guide

11 Ways to Use Okra

Okra Double Dippers

Here are 11 dishes to make with okra, from most slimy to least.

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