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The Secret Feature of the Iconic Red Solo Cup | The Kitchn

If you’re attending a backyard barbecue, pool party, or any kind of group gathering this holiday weekend, chances are someone’s going to offer you a beverage in a red Solo cup (or its off-brand ilk). Long before it was immortalized in song, the disposable, recyclable, and brightly colored plastic cup has been a de facto accompaniment to good times in the good old U.S. of A. Here’s why it’s so iconic — including a secret that you may not know.

Source: The Secret Feature of the Iconic Red Solo Cup | The Kitchn

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Garlic Confit Is the Magic Secret to Loving Any Vegetable — The Vegetable Butcher

Garlic confit is my secret ingredient, my special sauce, one of my all-time favorite tricks to give any vegetable a makeover. It’s a play on an old technique (preserving meat in its own fat) and a venerable French dish (duck confit). You can use the same fancy term to cook and preserve garlic in essentially the same way. Except, here, olive oil is the fat of choice. The technique produces meltingly tender and sweet cloves, along with a by-product of fragrant and delicious oil. It’s magic.

Source: Garlic Confit Is the Magic Secret to Loving Any Vegetable — The Vegetable Butcher

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5 Ways to Treat Vegetables as Meat — Playing with Food | The Kitchn

Vegetables by themselves are glorious. Steamed, roasted, grilled – when you find your vegetable match, it can be a beautiful thing. But sometimes, you need to step things up a little – you know, get a little more creative with what you’ve got. And sometimes, being creative is as simple as treating your vegetables like you treat your meat. Whether you’re trying to add more vegetables to your diet, or are just bored and want some ideas, here are five fun ways to treat your veggies like meat.

Source: 5 Ways to Treat Vegetables as Meat — Playing with Food | The Kitchn