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Offer a sweet ending to July 4th celebrations
July 4th celebrations are much anticipated each year. Whether they include an intimate barbecue with a close-knit group of friends or a massive block party with everyone from the neighborhood, there’s a strong chance that food will be part of the party. As various menu items will hit the grill, hosts and hostesses may wonder which desserts to serve to make their events complete. While there is seemingly nothing more American than apple pie, cookies also can be sweet ways to help wrap up the festivities. Sugar cookies are a universal favorite, and in this recipe for “Fourth of July Cookie Cups” they’re...
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S’more pie, please!
S’mores have been a much loved summer treat ever since the official recipe for the sweet but simple combination first appeared in a 1927 Girl Scout guidebook, “Tramping and Trailing with the Girl Scouts.” They’re often a hot, sticky mess, but roasted marshmallows just go so incredibly well with chocolate and graham crackers, right? But what if you don’t have a fire pit in your backyard, or aren’t keen about letting your kids cook over hot coals with a pointy stick?
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Other food headlines this week

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Herbaceous pork chops bring taste of Italy
At weekly markets across central Italy, ancient town squares fill with the aromas of spit-roasted pork slathered in rosemary, fennel pollen and garlic. The enchanting smell is porchetta, a delicious homage to whole-hog cooking that’s as revered as barbecue in the American South. The laborious roast, clearly, is off the table for midweek dinner. Instead, we kept the signature flavors in mind for this recipe from our book “Tuesday Nights Mediterranean,” which features...
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Historically delicious George and Martha Washington were early fans of ice cream at Mount Vernon
Ice cream has been a quintessential summer
treat for generations, whether you prefer a twist
of soft-serve chocolate and vanilla on a cake
cone or two scoops of gourmet mint chip stacked
on a hand-rolled waffle.
But back in the 18th century, the treat brought to
America by the French was a rich man’s dessert.
You can’t make ice cream without three key ingredients — ice, salt and sugar — that most colonial
families simply could not afford. Ice required a separate icehouse in which to store chunks of ice cut on
a nearby river or creek in winter. Sugar and salt were...
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