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The article focuses on creating a vegetarian dinner using fresh produce from a winter farmers market, featuring recipes for roasted cauliflower with tahini sauce, roasted cabbage with garlic yogurt sauce, and sweet potato cakes.

The article focuses on a simple two-ingredient dough recipe made from self-rising flour and Greek yogurt that can be used to make pizza crust and bagels, providing a convenient and healthier alternative to traditional recipes.

The article focuses on a visit to an artisanal family-owned cheese factory called Caseificio San Girolamo outside Verona, Italy, where they produce Grana Padano cheese, and highlights the process of making the cheese; its kosher certification; and recipe of Pear Horseradish Mostarda | Pareve.

The article focuses on heart-healthy, plant-based dishes within a restrictive "no-no" diet that omits fats and salt, providing recipes and insights on crafting flavorful meals while adhering to the diet's guidelines. Topics include the challenges of maintaining flavor in a 100 percent plant-based diet without fats and salt, the creation of a lentil Bolognese recipe adhering to the diet with adaptable options for seasoning and garnishing, and suggestions for complementary dishes and desserts.

The article offers travel tips for Trieste, Italy, its historical significance, diverse cultural background, and connection to coffee culture.

A review is offered for the Café & Conditorei 1842 in Zurich, Switzerland.

The article provides instruction for cooking Vietnamese-style chicken meatballs, brown/cauliflower rice, and soy-rice vinegar dressing.

The article focuses on the dislike for making appetizers, primarily due to their impact on the enjoyment of the main course and the effort required to prepare them and shares two appetizer recipes that involve baking a flour and cheese mixture in a pan and cutting it into bite-sized squares.