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Few foods are more symbolic of summer than an ear of sweet, buttery Olathe corn. Skip the pot of boiling water and grill the veggie instead. Chef Paul Reilly (of the now-closed Encore) shows us how.
Check out MeNetwork, a free smartphone app.
A knockout hollandaise is a kitchen staple; the trick is patience and keeping the heat low so the eggs don’t scramble. Sven Hedenäs, executive chef at Tangerine, offers up his fool-proof recipe.
This St. Patty’s Day, you can have your Guinness—and eat it too.
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