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Pumpkin crunch offers same creamy spiciness but with fewer calories

Pumpkin crunch offers same creamy spiciness but with fewer calories

Wednesday, Nov. 12, 2014
The holiday season just isn’t the same if I don’t stuff my face with pumpkin pie.
 
Pizza Hut's revamp: Curry crusts, balsamic drizzle
NEW YORK

Pizza Hut's revamp: Curry crusts, balsamic drizzle

Monday, Nov. 10, 2014
Pizza Hut is letting customers play mad scientist, giving them the freedom to make pies with honey Sriracha sauce or add curry flavor to the crusts.
 
Gazette staffers searching for some sweet substitutes

Gazette staffers searching for some sweet substitutes

Wednesday, Nov. 5, 2014
This is week two of a five-week challenge by four Gazette staffers to give up their favorite sugary foods and drinks, before the holiday season fires up.
 
Orange zest brings out sweetness in pudding topped with chocolate pieces

Orange zest brings out sweetness in pudding topped with chocolate pieces

Wednesday, Nov. 5, 2014
When it comes to sweets, I have a surprising trick up my sleeve. And the best part about it? It probably won’t cost you a penny because most likely you already have it, but throw it in the trash.
 
Saratoga restaurant group growing own ingredients
GALWAY

Saratoga restaurant group growing own ingredients

Sunday, Nov. 2, 2014
The groundwork for next summer’s menu specials was laid Monday at DZ Farm.
 
Wandering Dago owner suing state
ALBANY

Wandering Dago owner suing state

Thursday, Oct. 30, 2014
One of the two owners of the controversially named Wandering Dago food truck was fired from her state job on what she claims were trumped-up charges related to the ongoing dispute over the truck’s name.
 
Pork tacos are easy to make, good way to use up leftovers

Pork tacos are easy to make, good way to use up leftovers

Wednesday, Oct. 29, 2014
Tacos are time-starved cooks’ best friends. They are easy to put together, make use of any leftovers, beef or poultry, and are kid-friendly.
 
A buttery dinner roll with just a hint of cider

A buttery dinner roll with just a hint of cider

Friday, Oct. 24, 2014
These easy-to-make dinner rolls are inspired by buttery parkerhouse rolls, but are spiced and sweetened with a bit of fresh apple cider that has been boiled down to a syrup. You won't regret carving out a little extra time to make these rolls.
 
Want even more protein in your stew? Add chickpeas

Want even more protein in your stew? Add chickpeas

Wednesday, Oct. 22, 2014
Picture this: after a long day at the office (or at the kids’ soccer field or wherever) you open your front door and are greeted by the heady aroma of a steamy meaty stew.
 

Fans of slow-cookers should like this recipe for vegetarian chili

Wednesday, Oct. 22, 2014
Fans of slow-cookers will like this recipe for vegetarian chili, which takes just 10 minutes to assemble.
 
America says no to cappuccino potato chips
NEW YORK

America says no to cappuccino potato chips

Tuesday, Oct. 21, 2014
America has rejected the idea of cappuccino-flavored Lay's potato chips.
 
Pumpkin risotto adds creamy autumn flavor to the weeknight dinner

Pumpkin risotto adds creamy autumn flavor to the weeknight dinner

Wednesday, Oct. 15, 2014
If you’ve never made risotto before, you’re missing out on a great candidate for a weeknight meal. With no more at hand than the right rice, an onion, some broth and a wedge of Parmesan, you have dinner.
 
Creamy tomato and rice soup uses better ingredients for better results

Creamy tomato and rice soup uses better ingredients for better results

Wednesday, Oct. 15, 2014
When I was a kid, creamy tomato and rice soup was one of my go-to comfort foods.
 
Olive Garden seen through an unlimited pasta pass
NEW YORK

Olive Garden seen through an unlimited pasta pass

Friday, Oct. 10, 2014
The "Never Ending Pasta Pass" card from Olive Garden not only promised weeks of unlimited pasta, but a look into why the chain is fighting to hold onto customers.
 
Flavors fuel food industry, but remain a mystery
NEW YORK

Flavors fuel food industry, but remain a mystery

Thursday, Oct. 9, 2014
They help give Coke its distinctive bite and Doritos its cheesy kick. But the artificial and natural flavors used to rev up the taste of processed foods remain a mystery to most Americans.
 
 

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