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This week the hosts celebrate the New Year talking about some of their favorite festive foods including tamales and clootie pudding.
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This week host Jeannie Sur explores another non-traditional dumpling, a recipe that she hasn't found anywhere else except from her mother.
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The kinds of dumplings we’ll focus on today are found in nearly every culture.Known by many monikers, fish cakes, including the crab cakes familiar to most of our listeners, are another clever way to stretch expensive ingredients and make more with less.
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Dr. Chris Conte, professor in USU's History Department, joins host Tammy Proctor to talk about East African cuisine and if the mandazi is or is not a dumpling.
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Eating the Past hosts continues their exploration of all things that someone somewhere has called a dumpling. This week Jamie Sanders explores soup dumplings and takes us to a chain restaurant to do it.
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We’ll continue our exploration of the humble dumpling with Thanksgiving dumplings. Now these may not be part of every American’s family tradition, but Ithink maybe they should be.
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This week USU Emeritus Extension Agent Teresa Hunsaker discusses proper turkey preparation for your Thanksgiving feast.
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This week host Laura Gelfand continues exploring the wide world of dumplings with two Italian variations on the theme: arancini and suppli. No matter which version you try, these Italian dumplings are absolutely delicious.
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USU Emeritus Extension Educator Teresa Hunsaker shares some simple and fun recipes for the Thanksgiving holiday including winter squash casserole, apple pie bars and baked chili and ham omelet.
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This week I will consider the dumplings I ate growing up in the south. The dumplings in that dish are simply little lumps of biscuit dough gently simmered in a chicken soup until fluffy and infused with a delicious broth.