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I read that you can use coconut aminos in place of soy sauce, but I’m apprehensive to try it…

Once the weather turns warm, I love making a refreshing smoothie that I sip all afternoon

How do you dress salads if you don’t know what time you’ll be eating?

Do you freeze cheesecakes? Are there do’s and don’ts for freezing them?

What’s the most important part of making your cholent the success that it is?

If a recipe calls for melted chocolate, can I just use chocolate chips?