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Roast Chicken with Herbed Butter and Croutons, one of Dan Neman’s favorite recipes for chicken, Wednesday, April 28, 2021. Photo by Hillary Levin, [email protected]


4 tablespoons (½ stick) butter, slightly softened

½ cup chopped fresh herbs, such as flat-leaf parsley, chives, chervil, basil or cilantro

1 teaspoon table salt or fine sea salt

½ teaspoon dried garlic flakes

1 whole small chicken, about 3½ pounds

1²⁄³ cups cubed day-old bread

Note: The chicken can be buttered and stuffed up to a day in advance, wrapped in plastic wrap and refrigerated.

1. Preheat oven to 450 degrees.

2. In a medium

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You spent the past year honing your cooking skills in quarantine (or maybe tapping them for the first time). Now you can put them to use beyond dinner, by registering for State Fair culinary competitions in a quest for glory and cash prizes.

“People have been in their kitchens more last year, so we’re hoping it reflects on our (entry) numbers super positively this year,” said Jill Albanese, the State Fair’s director of competitive exhibits.

Although State Fair is still a few months away, the deadline to enter for culinary contests is near: Entries must be submitted online by 7

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From a young age, I’ve seen myself as a superwoman of sorts. I’ve always relied on myself for healing and overcoming any and every obstacle. My resilience, unwavering confidence, and can-do attitude made it easy for me to mask my high-functioning anxiety, so I seldom sought help—even when I needed it. College, however, quickly humbled me.

For four years, I stood my ground in a predominately white institute five hours away from home. I endured culture shock, a fair share of terrible roommates, and daunting 18-credit semesters, but I always found a way to pull myself together. Until senior

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Ain’t no salad like a chopped salad. And in my book, ain’t no chopped salad like this one.

I know the words “fun” and “salad” are rarely, if ever, used in the same sentence, but this is ONE FUN SALAD, you guys. There are so many beautiful textures and flavors in every bite.

We’ve got hearty slices of roasted chicken breast, sweet tomatoes, Medjool dates that taste like brown sugar, sharp and salty parmesan, crisp salad greens and a zesty vinaigrette to really liven things up. Sprinkle in some cashews (or whatever nuts you like) for some crunchy, creamy deliciousness

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Thanks to her two girls, Kim Zachman spent a lot of time making popular American foods like peanut butter and jelly sandwiches, chicken fingers, hot dogs, and pizza.

Her girls are adults now, but when they were young, Zachman also learned a lot about books written for children.

“I just got hooked on children’s books myself, I just really love ‘em,” she said.

Zachman wrote for newspapers and magazines, but she wanted to try writing a children’s book. With the recent publication of There’s No Ham in Hamburgers, she has.

Zachman said it was not easy to learn how

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Photo by Jenna Pierson
Tonya Pelphrey, the owner of Tonya’s Country Kitchen in Marietta and Williamstown, has made all her restaurant dreams come true.