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Food Reads: July 4th Recipes + The Next Superfood

Isabel Bass

July 01, 2016

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Recipes

Sick of burgers and hot dogs? Here's a new recipe to throw on the grill this summer: chicken parm! [NYT]

“Brexit” is likely to take a toll on restaurants and bars as prices skyrocket from new taxes imposed on European imports. [Food & Wine]

Researchers hope nutrient-dense breadfruit will be a step towards ending world hunger and the much exhausted kale craze. [Saveur]

The aspartame controversy continues as Pepsi struggles to leave behind the sweetener while keeping the signature flavor their fans desire. [Grub Street]

Why we should not fear wheat, but rather the new production methods morphing its natural properties. [Modern Farmer]

The thin layer surrounding fava beans actually helps maintain their texture and shape during cooking, so skip the peeling and spend less time prepping. [Food52]

Does price reflect quality? Solve this mystery by reading the backstory behind cheap Chinatown produce. [Saveur]

Add some red, white, and blue spirit to your July Fourth celebration with this festive sparkler recipe. [The Kitchn]