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The perfect burger, chop chop!

I’m not going to tell you how to dress your burger. I’m not going to tell you what sort of bun to put your burger on. I’m not really even going to tell you very much about how to cook your burger.

Pollo de aceitunas tender, infused with flavor

Dear Noelle: My husband took me for a birthday dinner at Casa Cordoba, a new Spanish restaurant in Montrose, Calif. Its olive chicken was fabulous! It satisfied my husband’s preference for comfort food and mine for nuance. Can you get the recipe? I would love to know how the restaurant got the chicken so tender and so infused with flavor.

Turning your zucchini abundance into no-fry fries

What if I told you there’s a way to transform zucchini into a delicious dish resembling french fries, but without all the calories? The secret involves cutting your zucchini into fry-like sticks, then cooking them in a way that delivers that signature crunch, but without the deep-frying.

Chocolate cheesecake bars a tasty way to feed a crowd

If you need a dessert to feed a crowd, here’s one to try. These Chocolate Cheesecake Bars require mainly pantry ingredients and are simple to put together. When making them, be sure to plan on the chilling time. They need to chill at least four hours in the refrigerator, but overnight is best.

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