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plantbasednews
22 小时
This Cheesy Butternut Squash And Potato Bake Is 100% Vegan
This warming cheesy butternut squash and potato bake is totally vegan and excellent for a fall dinner with your favorite sides.
1 天
Pamela Anderson Is Cooking Up Something Special at Her 100-Year-Old Farmhouse
The actor’s plant-based cookbook debuts on the heels of an intense home renovation—and at the dawn of her career stride: ...
The Laconia Daily Sun
1 天
Celebrating 100 years of Hope
Friends and family of Hope Makris celebrated her 100th birthday at the NazBar & Grill at the NASWA Resort in the Weirs on ...
2 天
Authentic Colombian bakery in North Philadelphia preserves family tradition
As Hispanic Heritage Month comes to a close, a family-owned Colombian bakery in North Philadelphia is celebrating its roots and sharing its culture with the community. When you step inside Café Tinto ...
familydestinationsguide
2 天
This Old-School Bakeshop In Ohio Has Been A Local Legend For More Than 100 Years
In Columbus, Ohio, one such spot is Resch’s Bakery. It’s a beloved bakeshop that has been serving up delicious treats for ...
3 天
How To Choose The Best Type Of Rye Flour To Bake With, According To Our Bread Expert
When baking rye bread, it's important to start with the right rye flour for your foundation. A bread expert gave us guidance ...
3 天
Windsor group celebrates Thanksgiving with vegan 'turkey' giveaway
The Thanksgiving vegan turkey roasts represent “something positive for our health, for the environment and for the animal,” ...
4 天
19 Cocktails To Make on Repeat This Fall
Raise your glasses and welcome fall with these 19 drink recipes from classic spiced cocktails to bright, fizzy mocktails.
6 天
Consumer Reports looks at what's inside canned pumpkin
Fall is in the air, and you might want to make some pumpkin bread, pumpkin muffins or pumpkin pie. But do you really know ...
NOLA.com
6 天
Did the term 'foodie' start at this New Orleans restaurant? One culinary legend says yes.
The Oxford English Dictionary first cites the use of the term foodie in a 1980 story by New York Magazine restaurant critic ...
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