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Springtime brings an uptick in the number of vegetarian meals eaten, and that’s for a number of reasons. For some, weekly meatless meals are part of their faith practice during Lent, while others are inspired by the greater array of fresh produce available as the weather warms.

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Remember the Tina Fey comedy sketch about “sheetcaking,” when she tamped down her emotions under handfuls of cake? Sometimes, just eating unhealthy amounts of sweets isn’t enough for emotional regulation (Note: It’s worth a try, though), and a new cookbook, “Rage Baking: The Transformative P…

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The eighth annual Friends of Moody Gardens Gulf Coast Herb Fair takes an unusual turn this year. The herb being featured is coffee — described as the morning beverage of choice for most people.

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Collard greens may seem like the ultimate in regional food, a Southern staple alongside black-eyed peas and chicken-fried anything. It turns out, though, that collard greens, and great ways to cook them, can be found around the world.

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There aren’t many times when we can go out and order everything, but at least you can when you’re getting bagels. Apparently, the idea of getting everything is so appealing the concept has spun off from bagels and now turns up on, well, everything.

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Other cities may approach January as a month to hunker down and stay home, but not Galveston. Instead, the city tempts everyone to get out and try new restaurants and revisit old favorites as Galveston Restaurant Week kicks off Jan. 25.

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Even though we all agree that local Gulf seafood is the best, it’s true that, as the saying goes, there are plenty of other fish in the sea. Although scallops don’t come from nearby waters, their mildly sweet taste and firm texture can lead even the most committed locavore to make an exception.

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New Year’s Day menus seem to be devoted either to traditional foods like black-eyed peas and cabbage, or to indoor-tailgating menus of chips, dips and pizza, but what are we going to eat the other 365 (yes, it’s a leap year) days of 2020?

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When the new adaptation of Louisa May Alcott’s classic “Little Women” opens in movie theaters today, audiences will find that food plays a supporting role that’s just as vivid, and even more palatable, than Meryl Streep’s.