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Almost everyone has a favorite aspect of Mardi Gras. For some people, it’s the parades, whether of happy revelers, adorable children or endearing animals. For others, it’s the parties or the chance to have one last blow-out celebration before six weeks of thoughtful reflection. There are eve…

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No one wants to see their best work end up in the trash, but that’s what happens to far too many vegetables. Their leaves and peels are often discarded instead of being an integral part of a nutritious meal.

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It’s not often that getting to a restaurant seems a little anticlimactic, but the drive to the Big Sur Bakery is so dramatic that it’s a hard choice to stop the car. The vistas of wild green California forests extending to the cliffs overlooking the azure Pacific Ocean, seen from a winding, …

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Now that 2019 has arrived, many people are ready to make a few changes, and eating healthier is one of the most-cited plans. One of the staunchest allies in the effort to change eating habits is the Galveston County Health District, which is augmenting its year-round programs advocating good…

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Mixed in with the Christmas cards, catalogs and other holiday mail was some sad news recently. The December issue of Cooking Light magazine arrived with a somber cover that proclaimed it “The Farewell Issue.”

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Just about the time that many cooks in the northern part of the country are wrapping up their grills and storing them away for the winter, the South reaches the sweet spot of grill season. 

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Greek myths have enthralled many of us from the time we could sit still to hear a story. The heroics of Odysseus or the cautionary tale of Pandora still resonate after centuries. The Greek love of a good party, with great food and plenty of dancing is no myth, however. It’s very much alive a…

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Food, like music and clothes, can cycle in and out of fashion. What was ubiquitous a few years ago gets replaced with something new, either to disappear forever or reappear in another context.

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I’m here to report a break-in. Apparently, someone broke into my house and stashed a three-pound bag of flax seeds in my pantry. Sure, that sounds farfetched, but only slightly more improbable than the idea that I voluntarily bought a huge sack of flax seeds and put it there.

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In a perfect world, all cooks would get the recognition that author Rick Bragg bestows on his mother. His new memoir/cookbook, “The Best Cook in the World: Tales from My Momma’s Table,” celebrates the Southern cooking of his mother and five generations of her Alabama family.

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Almost everything in local gardens starts to wilt a bit in August, but not okra. Hot weather just makes okra stand taller and get tougher. OkraFest, the annual fundraising celebration benefitting Galveston’s Own Farmers Market, celebrates this tenacity, and its own, on Thursday at the Garten…

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If it’s mid-summer, there’s a good chance that potato salad will be making an appearance at the next barbecue, potluck or picnic. Potato salad is a hot-weather favorite, adaptable to a variety of add-ins, from bacon to fresh herbs.

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Summertime is already synonymous with fresh corn, and in recent years, the second half of the summer has become prime time for exceptionally sweet, juicy corn from, of all places, Colorado. Like Hatch chiles from New Mexico, Olathe corn has put the small town where it’s grown on the culinary map.

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Boudin, the Cajun meat-and-rice sausage, has always had its fans in Galveston County, but this summer seems to be the one when those fans multiply even faster than the temperature is rising. The boudin explosion comes from both ends of the food-industry spectrum, thanks to the marketing effo…