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This vibrant side dish is best served fresh from the wok or skillet. The bold flavors of dill and red onion balance the more delicate profile of beans and leeks. If green beans aren’t in season, I describe how you can substitute frozen beans below. 2 leeks, carefully washed, trimmed, and diced ¾ cup red onion, diced 1/3 cup dill, well chopped 1 pound of green beans, ends trimmed and cut into 1 ½ inch segments extra-virgin olive oil kosher salt and black pepper to taste In a large wok or skillet heat about 1 ½ to 2 tablespoons of olive oil. Add the leeks and stir until all pieces are coated with oil. Add the red onion and a...
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Phil Jimenez is one of the most enduring influences in our studio. As a pioneering writer and illustrator, Jimenez has worked on some of the most popular properties in comics. His detailed line work and intricate composition render epic scenes as well as nuanced detail. Follow him on Twitter and check out his LEGENDARY work in print!  
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When fresh tomatoes begin to appear at the market, why don’t you try our favorite tomato basil soup? You can always substitute half and half or milk for cream if you’re looking to cut calories or fat, but for a robust flavor go all in and indulge in this decadent, creamy treat.  6 large tomatoes 6 cups tomato juice 20 leaves of fresh basil 1 ½ cups cream ¾ cup butter salt and pepper to taste Peel, seed, and dice the tomatoes into rough chunks. Place tomatoes and tomato juice in stock pot over medium heat. Simmer for 30 minutes. Allow the mixture to cool to just above room temperature. (This allows for easier/safer transfer and pureeing.) In a blender...
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Chad Sell is a comics and visual artist distinguished by his fluid lines and dazzling color work. He has created a following devoted to his iconic depictions of queens from RuPaul’s Drag Race. His webcomic, Vreeland, is one of our favorites: a thoughtful and beautifully rendered narrative of eldercare. We adore his experiments with color and his reliably fun figures. Why don’t you follow him on Tumblr ,read some of his comics, and check out the amazing work in his store?  
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One of my favorite breakfast dishes draws on the delicate flavors of rice pudding for a hot breakfast cereal. When I first published my version of “breakfast rice” years ago, I heard from readers all over the world giving variations on a recipe I thought was unique to Appalachia. Turns out, all sorts of folks dig a comforting bowl of milk and rice for breakfast. This recipe is a perfect way to use leftover take-out rice.   1 cup uncooked rice 1 ¾ cups water ½ teaspoon salt 1 teaspoon butter and 1 tablespoon butter (separated) 2 tablespoons granulated sugar ¼ cup milk pinch of cinnamon (optional) Combine rice, water, salt, and 1 teaspoon butter in a saucepan. Bring to...
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