A hot and dry summer means grapes are coming off vines far sooner than expected.
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The hard seltzer aisle is overflowing, but not every can deserves a spot in your cooler.
A blend of unripe green mango, white vinegar, and spices like fenugreek, cumin, and tart sumac punches up this sour condiment. Some versions of amba are fully pureed, but this recipe retains chunks of just-tender mango to give the sauce luscious body and bite. Try amba as a condiment for roasted meats, or do as Lucy Simon does and mix it with labneh for a fast-fix dip.
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The cans shaking up the seltzer industry with Asian-inspired flavors.
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Pastry chef Paola Velez shares her recipe for Fun and Fancy Macarons in this episode of Pastries with Paola.
Pastry chef Paola Velez makes an Old Fashioned Doughnut Croquembouche in this holiday episode of Pastries with Paola.
