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UnSplash2025-10-20T21:14:05+00:00monthlyhttps://bakedmagazine.com/2025/10/22/stuffed-baked-apples/https://bakedmagazine.com/wp-content/uploads/2025/10/stuffed-baked-apples_claire.jpgStuffed Baked Apples_ClairePhoto by Claire Peretta2025-10-20T20:50:29+00:00monthlyhttps://bakedmagazine.com/2025/10/21/what-to-eat-when-youre-drowning-in-school-work/https://bakedmagazine.com/wp-content/uploads/2025/10/eiliv-aceron-erg9kjuosme-unsplash.jpgeiliv-aceron-ErG9KJUoSME-unsplash2025-10-20T20:31:14+00:00monthlyhttps://bakedmagazine.com/2025/10/20/hype-or-hate-the-newest-cottage-cheese-craze/https://bakedmagazine.com/wp-content/uploads/2025/10/pexels-karola-g-4198140.jpgpexels-karola-g-4198140Photo by Karola G: https://www.pexels.com/photo/cottage-cheese-with-fresh-green-onions-in-bow-4198140/https://bakedmagazine.com/wp-content/uploads/2025/10/22eat_more_cottage_cheese.youll_need_less_meat.a_postal_card_will_bring_recipes.cottage_cheese_or_meat5e_ask._-_nara_-_512542.jpgEat_More_Cottage_Cheese...You'll_Need_Less_Meat...A_Postal_Card_Will_Bring_Recipes...Cottage_Cheese_or_Meat^_Ask..._-_NARA_-_512542No author, Record Creator: U.S. Food Administration. Educational Division. Advertising Section. 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PMhttps://bakedmagazine.com/wp-content/uploads/2014/10/rum-punch.jpgrum-punch2021-09-16T22:24:57+00:00monthlyhttps://bakedmagazine.com/2014/11/01/5-things-to-do-with-a-pumpkin-besides-carving/https://bakedmagazine.com/wp-content/uploads/2014/10/unnamed-1.jpgunnamed (1)2021-09-16T22:24:45+00:00monthlyhttps://bakedmagazine.com/2014/11/03/eat-thai-on-a-college-budget-at-erawan/https://bakedmagazine.com/wp-content/uploads/2014/11/spring-roll.jpgspring-rollhttps://bakedmagazine.com/wp-content/uploads/2014/11/stir-fried-vegetables-and-tofu.jpgstir-fried-vegetables-and-tofuhttps://bakedmagazine.com/wp-content/uploads/2014/11/pad-thai.jpgpad-thai2021-09-16T22:24:35+00:00monthlyhttps://bakedmagazine.com/2014/11/05/4-local-meals-for-under-7/https://bakedmagazine.com/wp-content/uploads/2014/11/heids1.pngheidshttps://bakedmagazine.com/wp-content/uploads/2014/11/heids.pngheidshttps://bakedmagazine.com/wp-content/uploads/2014/11/greek-pizza.jpgProcessed with VSCOcam with m6 preset2021-09-16T22:24:23+00:00monthlyhttps://bakedmagazine.com/2014/11/09/make-fried-rice-with-your-leftovers/https://bakedmagazine.com/wp-content/uploads/2014/11/fried-rice2.jpgfried-ricehttps://bakedmagazine.com/wp-content/uploads/2014/11/fried-rice1.jpgfried-ricehttps://bakedmagazine.com/wp-content/uploads/2014/11/fried-rice.jpgfried-rice2021-09-16T22:24:13+00:00monthlyhttps://bakedmagazine.com/2014/11/09/byblos-to-open-new-location-in-armory/https://bakedmagazine.com/wp-content/uploads/2014/11/kebabs.jpgkebabs2021-09-16T22:24:04+00:00monthlyhttps://bakedmagazine.com/2014/11/09/where-and-what-to-eat-post-hangover/https://bakedmagazine.com/wp-content/uploads/2014/11/screen-shot-2014-11-09-at-12-43-13-pm.pngScreen Shot 2014-11-09 at 12.43.13 PMhttps://bakedmagazine.com/wp-content/uploads/2014/11/gem-diner.jpggem-diner2021-09-16T22:23:55+00:00monthlyhttps://bakedmagazine.com/2014/11/10/dispatches-from-dino-an-afternoon-at-dinosaur-bar-b-que/https://bakedmagazine.com/wp-content/uploads/2014/11/img_7136.jpgIMG_7136https://bakedmagazine.com/wp-content/uploads/2014/11/img_7135.jpgIMG_71352021-09-16T22:23:44+00:00monthlyhttps://bakedmagazine.com/2014/11/10/starbucks-to-launch-delivery-option-in-2015/https://bakedmagazine.com/wp-content/uploads/2014/11/starbucks2.jpgstarbucks2021-09-16T22:23:22+00:00monthlyhttps://bakedmagazine.com/2014/11/11/cny-orgs-to-host-monthly-farmers-market/https://bakedmagazine.com/wp-content/uploads/2014/11/farmers-market-3.jpgfarmers-market-3https://bakedmagazine.com/wp-content/uploads/2014/11/elderberry-pond-22.jpgelderberry-pond-2https://bakedmagazine.com/wp-content/uploads/2014/11/farmers-market.jpgfarmers-market2021-09-16T22:23:12+00:00monthlyhttps://bakedmagazine.com/2014/11/13/bacon-mac-and-cheese-grilled-cheeses/https://bakedmagazine.com/wp-content/uploads/2014/11/img_6866-copy.jpgIMG_6866 copy2021-09-16T22:23:02+00:00monthlyhttps://bakedmagazine.com/2014/11/13/samrat-buffet-indian-food-on-a-college-budget/https://bakedmagazine.com/wp-content/uploads/2014/11/samosa-copy.jpgVegetable samosa at Samrat Indian Restaurant on S. Crouse Ave.https://bakedmagazine.com/wp-content/uploads/2014/11/naan-bread-copy.jpgnaan bread copyhttps://bakedmagazine.com/wp-content/uploads/2014/11/lunch-copy.jpgLunch buffet at Samrat Indian Restaurant on S. Crouse Ave.https://bakedmagazine.com/wp-content/uploads/2014/11/buffet-copy.jpgbuffet copyhttps://bakedmagazine.com/wp-content/uploads/2014/11/aloo-gobi-copy.jpgAloo gobi at Samrat Indian Restaurant on University Ave.2021-09-16T22:22:51+00:00monthlyhttps://bakedmagazine.com/2014/11/14/wine-ice-cream-at-tops-its-a-thing/https://bakedmagazine.com/wp-content/uploads/2014/11/mercers-wine-ice-cream.jpgmercers-wine-ice-creamhttps://bakedmagazine.com/wp-content/uploads/2014/11/wine-ice-cream-pic1.pngwine ice cream pichttps://bakedmagazine.com/wp-content/uploads/2014/11/wine-ice-cream-pic.pngwine ice cream pic2021-09-16T22:22:40+00:00monthlyhttps://bakedmagazine.com/2014/11/15/behind-the-scenes-the-recipages/https://bakedmagazine.com/wp-content/uploads/2014/11/screen-shot-2014-11-14-at-7-00-59-pm.pngScreen Shot 2014-11-14 at 7.00.59 PM2021-09-16T22:22:27+00:00monthlyhttps://bakedmagazine.com/2014/11/15/microwave-meals-updated/https://bakedmagazine.com/wp-content/uploads/2014/11/fancy-mac.jpgfancy-machttps://bakedmagazine.com/wp-content/uploads/2014/11/microwave-popcorn.jpgmicrowave-popcornhttps://bakedmagazine.com/wp-content/uploads/2014/11/ramen1.jpgramenhttps://bakedmagazine.com/wp-content/uploads/2014/11/easy-mac.jpgeasy-machttps://bakedmagazine.com/wp-content/uploads/2014/11/popcorn.jpgpopcornhttps://bakedmagazine.com/wp-content/uploads/2014/11/ramen.jpgramenhttps://bakedmagazine.com/wp-content/uploads/2014/11/dorm-food.jpgdorm 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preset2021-09-16T22:20:26+00:00monthlyhttps://bakedmagazine.com/2014/11/17/5-thanksgiving-specials-for-those-stuck-in-cuse/https://bakedmagazine.com/wp-content/uploads/2014/11/strong-hearts-thanksgiving1.pngstrong-hearts-thanksgiving2021-09-16T22:20:12+00:00monthlyhttps://bakedmagazine.com/2014/11/19/mulled-cider-booze-optional/https://bakedmagazine.com/wp-content/uploads/2014/11/mulled-cider-2.jpgmulled-cider-2https://bakedmagazine.com/wp-content/uploads/2014/11/mulled-cider-1.jpgmulled-cider-12021-09-16T22:20:00+00:00monthlyhttps://bakedmagazine.com/2014/11/19/cinnamon-chip-snickerdoodle-cheesecake-sandwiches/https://bakedmagazine.com/wp-content/uploads/2014/11/snickerdoodle1.jpgsnickerdoodlehttps://bakedmagazine.com/wp-content/uploads/2014/11/snickerdoodle.jpgsnickerdoodle2021-09-16T22:19:43+00:00monthlyhttps://bakedmagazine.com/2014/11/21/your-guide-to-friendsgiving/https://bakedmagazine.com/wp-content/uploads/2014/11/friendsgiving-2.pngfriendsgiving-2https://bakedmagazine.com/wp-content/uploads/2014/11/friendsgiving1.pngfriendsgivinghttps://bakedmagazine.com/wp-content/uploads/2014/11/friendsgiving.pngfriendsgiving2021-09-16T22:19:30+00:00monthlyhttps://bakedmagazine.com/2014/11/25/5-secrets-to-making-the-perfect-pie/2021-09-16T22:19:20+00:00monthlyhttps://bakedmagazine.com/2014/11/26/how-to-prove-you-dont-belong-at-the-kids-table/https://bakedmagazine.com/wp-content/uploads/2014/11/kids-table-3.jpgkids-table-32021-09-16T22:19:11+00:00monthlyhttps://bakedmagazine.com/2014/11/28/make-rosss-moist-maker-sandwich-with-your-leftovers/https://bakedmagazine.com/wp-content/uploads/2014/11/friends-gif1.giffriends-gif2021-09-16T22:19:02+00:00monthlyhttps://bakedmagazine.com/2014/11/28/got-extra-pumpkin-make-waffles/https://bakedmagazine.com/wp-content/uploads/2014/11/pumpkin-belgian-waffles1.jpgpumpkin-belgian-waffles2021-09-16T22:18:51+00:00monthlyhttps://bakedmagazine.com/2014/12/01/back-to-basics-knife-cuts/https://bakedmagazine.com/wp-content/uploads/2014/12/screen-shot-2014-12-01-at-6-06-33-pm.pngScreen Shot 2014-12-01 at 6.06.33 PMhttps://bakedmagazine.com/wp-content/uploads/2014/12/avo_3.jpgavo_3https://bakedmagazine.com/wp-content/uploads/2014/12/basil-e1417471971492.jpgbasil2021-09-16T22:18:36+00:00monthlyhttps://bakedmagazine.com/2014/12/02/the-5-best-brunches-in-syracuse/https://bakedmagazine.com/wp-content/uploads/2014/11/screen-shot-2014-11-25-at-3-12-25-pm.pngScreen Shot 2014-11-25 at 3.12.25 PMAvocado Havarti sandwich at Lofo.https://bakedmagazine.com/wp-content/uploads/2014/11/screen-shot-2014-11-25-at-3-05-55-pm.pngScreen Shot 2014-11-25 at 3.05.55 PMThe half frittata, french toast, and chocolate chip banana pancakes from Mother's Cupboard.https://bakedmagazine.com/wp-content/uploads/2014/11/screen-shot-2014-11-25-at-3-01-42-pm.pngScreen Shot 2014-11-25 at 3.01.42 PMhttps://bakedmagazine.com/wp-content/uploads/2014/11/screen-shot-2014-11-25-at-2-51-44-pm.pngScreen Shot 2014-11-25 at 2.51.44 PMPumpkin pecan pancakes from Nestico's Too.https://bakedmagazine.com/wp-content/uploads/2014/11/screen-shot-2014-11-25-at-2-47-48-pm.pngScreen Shot 2014-11-25 at 2.47.48 PM2021-09-16T22:18:26+00:00monthlyhttps://bakedmagazine.com/2014/12/02/double-chocolate-candy-cane-cookies/https://bakedmagazine.com/wp-content/uploads/2014/12/screen-shot-2014-12-01-at-9-34-56-pm.pngScreen Shot 2014-12-01 at 9.34.56 PMhttps://bakedmagazine.com/wp-content/uploads/2014/12/screen-shot-2014-12-01-at-9-32-29-pm.pngScreen Shot 2014-12-01 at 9.32.29 PMhttps://bakedmagazine.com/wp-content/uploads/2014/12/candy-cane-cookies.jpgcandy-cane-cookies2021-09-16T22:18:15+00:00monthlyhttps://bakedmagazine.com/2014/12/02/our-fall-2014-issue-is-finally-here/https://bakedmagazine.com/wp-content/uploads/2014/12/screen-shot-2014-12-02-at-5-38-49-pm.pngScreen Shot 2014-12-02 at 5.38.49 PMhttps://bakedmagazine.com/wp-content/uploads/2014/12/screen-shot-2014-12-02-at-3-16-04-pm.pngScreen Shot 2014-12-02 at 3.16.04 PMhttps://bakedmagazine.com/wp-content/uploads/2014/12/img_6901-for-blog-e1417559070822.jpgIMG_6901 for blog2021-09-16T22:18:03+00:00monthlyhttps://bakedmagazine.com/2014/12/03/video-the-making-of-our-fall-issue/https://bakedmagazine.com/wp-content/uploads/2014/12/waffles.pngwaffleshttps://bakedmagazine.com/wp-content/uploads/2014/12/baked-promo-video1.pngbaked-promo-videohttps://bakedmagazine.com/wp-content/uploads/2014/12/baked-promo-video.pngbaked-promo-videohttps://bakedmagazine.com/wp-content/uploads/2014/12/video-3.pngvideo-3https://bakedmagazine.com/wp-content/uploads/2014/12/video.pngvideo2021-09-16T22:17:54+00:00monthlyhttps://bakedmagazine.com/2014/12/04/photo-gallery-borough-furnace/https://bakedmagazine.com/wp-content/uploads/2014/11/borough-furnace-36-of-401.jpgBorough FurnaceThe sand-and-clay molds, weighing more than 200 pounds each, are carried from one point to the next on a forklift.https://bakedmagazine.com/wp-content/uploads/2014/11/borough-furnace-21-of-40.jpgBorough FurnaceTruex uses tongs to lift a stone, designed to hold 12 pounds of recycled iron. https://bakedmagazine.com/wp-content/uploads/2014/11/borough-furnace-18-of-40.jpgBorough FurnaceIt's fueled by waste vegetable oil collected from local restaurants like ALFA and fire departments’ weekly fish-fry feasts. https://bakedmagazine.com/wp-content/uploads/2014/11/borough-furnace-36-of-40.jpgborough furnace (36 of 40)https://bakedmagazine.com/wp-content/uploads/2014/11/borough-furnace-11-of-40.jpgBorough FurnaceThe molds' hefty weight calls for strenuous exercise. 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skillets.2021-09-16T22:17:38+00:00monthlyhttps://bakedmagazine.com/2014/12/07/myfoodhigh-the-roundup/https://bakedmagazine.com/wp-content/uploads/2014/12/screen-shot-2014-12-07-at-3-51-16-pm.pngScreen Shot 2014-12-07 at 3.51.16 PMhttps://bakedmagazine.com/wp-content/uploads/2014/12/img_7176.jpgIMG_7176https://bakedmagazine.com/wp-content/uploads/2014/12/img_7192.jpgIMG_7192https://bakedmagazine.com/wp-content/uploads/2014/12/my-food-high.pngmy-food-highhttps://bakedmagazine.com/wp-content/uploads/2014/12/my-food-high-2.pngmy-food-high-22021-09-16T22:17:27+00:00monthlyhttps://bakedmagazine.com/2014/12/08/holiday-must-have-brie-en-croute/https://bakedmagazine.com/wp-content/uploads/2014/12/img_37381.jpgIMG_3738https://bakedmagazine.com/wp-content/uploads/2014/12/img_3738.jpgIMG_3738https://bakedmagazine.com/wp-content/uploads/2014/12/img_3714.jpgIMG_3714https://bakedmagazine.com/wp-content/uploads/2014/12/img_3672.jpgIMG_3672https://bakedmagazine.com/wp-content/uploads/2014/12/img_3668.jpgIMG_3668https://bakedmagazine.com/wp-content/uploads/2014/12/brie-img_3740.jpgbrie IMG_37402021-09-16T22:17:17+00:00monthlyhttps://bakedmagazine.com/2014/12/09/3-ways-to-update-your-coffee-for-finals/https://bakedmagazine.com/wp-content/uploads/2014/12/hobo-latte.jpghobo-latte2021-09-16T22:17:00+00:00monthlyhttps://bakedmagazine.com/2014/12/09/stuffed-grape-leaves-a-traditional-lebanese-dish/https://bakedmagazine.com/wp-content/uploads/2014/12/screen-shot-2014-12-08-at-4-03-56-pm.pngScreen Shot 2014-12-08 at 4.03.56 PMhttps://bakedmagazine.com/wp-content/uploads/2014/12/bd4f527b8be28bc367ed174ac5fb407b-copy.jpgbd4f527b8be28bc367ed174ac5fb407b copy2021-09-16T22:15:19+00:00monthlyhttps://bakedmagazine.com/2014/12/10/6-local-gifts-for-the-ultimate-foodie/https://bakedmagazine.com/wp-content/uploads/2014/12/creameranddish-recovered-e1417501291111.jpgcreameranddish-Recoveredhttps://bakedmagazine.com/wp-content/uploads/2014/12/teapot-e1417501115412.jpgteapothttps://bakedmagazine.com/wp-content/uploads/2014/12/recesscoffee_1-e1417501428166.jpgrecesscoffee_1https://bakedmagazine.com/wp-content/uploads/2014/12/napkins_2.jpgnapkins_2https://bakedmagazine.com/wp-content/uploads/2014/12/brunchbook.jpgbrunchbook2021-09-16T22:14:45+00:00monthlyhttps://bakedmagazine.com/2014/12/11/5-late-night-delivery-options-for-finals-week/https://bakedmagazine.com/wp-content/uploads/2014/12/alto-cinco-delivery1.pngalto-cinco-deliveryhttps://bakedmagazine.com/wp-content/uploads/2014/12/insomnia-cookies1.pnginsomnia-cookieshttps://bakedmagazine.com/wp-content/uploads/2014/12/insomnia-cookies.pnginsomnia-cookieshttps://bakedmagazine.com/wp-content/uploads/2014/12/calzonies.pngcalzonieshttps://bakedmagazine.com/wp-content/uploads/2014/12/beer-belly-deli.pngbeer-belly-delihttps://bakedmagazine.com/wp-content/uploads/2014/12/alto-cinco-delivery.pngalto-cinco-deliveryhttps://bakedmagazine.com/wp-content/uploads/2014/12/screen-shot-2014-12-10-at-7-36-27-pm.pngScreen Shot 2014-12-10 at 7.36.27 PM2021-09-16T22:14:36+00:00monthlyhttps://bakedmagazine.com/2014/12/13/no-bake-bites-oreo-balls/https://bakedmagazine.com/wp-content/uploads/2014/12/img_7201.jpgIMG_72012021-09-16T22:14:25+00:00monthlyhttps://bakedmagazine.com/2014/12/14/myfoodhigh-the-roundup-2/https://bakedmagazine.com/wp-content/uploads/2014/12/screen-shot-2014-12-14-at-1-30-00-pm.pngScreen Shot 2014-12-14 at 1.30.00 PM2021-09-16T22:14:02+00:00monthlyhttps://bakedmagazine.com/2014/12/15/our-holiday-favorites-seafood-marinara/https://bakedmagazine.com/wp-content/uploads/2014/12/bruschetta.jpgbruschetta2021-09-16T22:13:53+00:00monthlyhttps://bakedmagazine.com/2014/12/16/6-recipes-for-a-healthier-holiday/https://bakedmagazine.com/wp-content/uploads/2014/12/screen-shot-2014-12-16-at-1-25-41-am.pngScreen Shot 2014-12-16 at 1.25.41 AMhttps://bakedmagazine.com/wp-content/uploads/2014/11/butternut-squash-mac-n-cheese.jpgbutternut-squash-mac-n-cheesehttps://bakedmagazine.com/wp-content/uploads/2014/11/tumblr_lz9l5p7en61qdei8m.jpgtumblr_lz9l5p7eN61qdei8mhttps://bakedmagazine.com/wp-content/uploads/2014/11/sweet-potato-latke11.jpgSweet-Potato-Latke1https://bakedmagazine.com/wp-content/uploads/2014/11/sweet-potato-latke1.jpgSweet-Potato-Latke1https://bakedmagazine.com/wp-content/uploads/2014/11/cvr_sfs_pepper_crusted_tenderloin_bw-9_article.jpgCVR_SFS_pepper_crusted_tenderloin_BW-9_articlehttps://bakedmagazine.com/wp-content/uploads/2014/11/paleo-sausage-and-giblet-stuffing-098e_550x.jpgPaleo-Sausage-and-Giblet-Stuffing-098E_550xhttps://bakedmagazine.com/wp-content/uploads/2014/11/cornish-game-hen.jpgCornish-Game-Henhttps://bakedmagazine.com/wp-content/uploads/2014/11/screen-shot-2014-11-30-at-1-26-07-pm.pngIllustration by Lise Sukhu.2021-09-16T22:13:42+00:00monthlyhttps://bakedmagazine.com/2014/12/17/peppermint-hot-chocolate/https://bakedmagazine.com/wp-content/uploads/2014/12/img_40311-e1418000429222.jpgIMG_4031Photo by Teresa Sabga, co-Editor-In-Chief at Baked.2021-09-16T22:13:07+00:00monthlyhttps://bakedmagazine.com/2014/12/17/pear-and-prosciutto-pizza-with-blue-cheese/https://bakedmagazine.com/wp-content/uploads/2014/12/img_4238-e1418002554404.jpgIMG_4238https://bakedmagazine.com/wp-content/uploads/2014/12/img_4259.jpgIMG_42592021-09-16T22:12:43+00:00monthlyhttps://bakedmagazine.com/2014/12/18/roasted-apple-and-aged-white-cheddar-soup/2021-09-16T22:12:24+00:00monthlyhttps://bakedmagazine.com/2014/12/19/brown-sugar-pancakes-with-bacon-maple-butter/https://bakedmagazine.com/wp-content/uploads/2014/12/img_4098.jpgIMG_4098https://bakedmagazine.com/wp-content/uploads/2014/12/img_4034.jpgIMG_4034https://bakedmagazine.com/wp-content/uploads/2014/12/img_4031-e1417996418188.jpgIMG_4031Photo by Teresa Sabga, co-Editor-In-Chief at Baked.https://bakedmagazine.com/wp-content/uploads/2014/12/img_3986-e1417992650689.jpgIMG_3986Photo by Teresa Sabga, co-Editor-In-Chief at Baked.https://bakedmagazine.com/wp-content/uploads/2014/12/img_4283-e1418001004630.jpgIMG_4283https://bakedmagazine.com/wp-content/uploads/2014/12/img_4387-e1417994004827.jpgIMG_4387https://bakedmagazine.com/wp-content/uploads/2014/12/img_4403.jpgIMG_44032021-09-16T22:12:05+00:00monthlyhttps://bakedmagazine.com/2014/12/19/needs-image-holidazed-cocktails-for-the-family-table/https://bakedmagazine.com/wp-content/uploads/2014/12/img_6254-2-e1417497226930.jpgIMG_6254 2https://bakedmagazine.com/wp-content/uploads/2014/12/screen-shot-2014-12-01-at-9-46-05-pm-e1417492737224.jpgScreen Shot 2014-12-01 at 9.46.05 PMhttps://bakedmagazine.com/wp-content/uploads/2014/12/holidazed-drinks-e1417490634572.jpgHolidazed 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A crowd gathers as the beer truck parks after the parade Sunday. (Michelle Gabel | mgabel@syracuse.com)https://bakedmagazine.com/wp-content/uploads/2015/02/14345053-standard.jpg14345053-standardThe annual Green Beer Day delivery at Coleman's kicks off the St. Patrick's Day season in Syracuse. Peter Coleman, of Coleman's Pub, poses for a photograph with Marty Barber, of Onondaga Beverage, who helped to pour the green beer from the truck as people lined up. (Michelle Gabel | mgabel@syracuse.com)https://bakedmagazine.com/wp-content/uploads/2015/02/14345048-standard.jpg14345048-standardThe annual Green Beer Day delivery at Coleman's kicks off the St. Patrick's Day season in Syracuse. Beer is poured for the crowd after the parade. 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cake2021-09-16T21:31:53+00:00monthlyhttps://bakedmagazine.com/2015/04/24/omg-chipotle-now-offers-delivery/2021-09-16T21:31:38+00:00monthlyhttps://bakedmagazine.com/2015/04/27/9-snacks-you-never-knew-were-gluten-free/https://bakedmagazine.com/wp-content/uploads/2015/04/cheetos.jpgcheetos2021-09-16T21:31:25+00:00monthlyhttps://bakedmagazine.com/2015/04/28/7-unusual-things-to-grill/https://bakedmagazine.com/wp-content/uploads/2015/03/grilled_brussels_3_600.jpggrilled_brussels_3_600averagebetty.comhttps://bakedmagazine.com/wp-content/uploads/2015/03/caesar-grilled-finished.jpgCaesar-Grilled-Finishedsoffiawardy.comhttps://bakedmagazine.com/wp-content/uploads/2015/03/953773aade571ea849645587ac2db5a2.jpg953773aade571ea849645587ac2db5a2recipes100.comhttps://bakedmagazine.com/wp-content/uploads/2015/03/9060820869_536fb30d0a_z.jpg9060820869_536fb30d0a_zthepioneerwoman.comhttps://bakedmagazine.com/wp-content/uploads/2015/03/grilled-artichokes-with-yogurt-dill-dipping-sauce.jpggrilled-artichokes-with-yogurt-dill-dipping-saucebonappetit.comhttps://bakedmagazine.com/wp-content/uploads/2015/03/watermelongrilled.jpgWatermelongrilledhttps://bakedmagazine.com/wp-content/uploads/2015/03/dsc_0004-1024x680.jpgDSC_0004-1024x680funnylittlepollywogs.com2021-09-16T21:31:14+00:00monthlyhttps://bakedmagazine.com/2015/04/29/roasted-strawberry-buttermilk-sherbert/https://bakedmagazine.com/wp-content/uploads/2015/04/gf2a0206.jpgGF2A02062021-09-16T21:31:00+00:00monthlyhttps://bakedmagazine.com/2015/04/29/4-kick-ass-rubs-and-marinades-for-your-meat/https://bakedmagazine.com/wp-content/uploads/2015/04/chipotle-pork-tenderloin.jpgchipotle-pork-tenderloinhttps://bakedmagazine.com/wp-content/uploads/2015/04/tastingtable_bone-in_ribeye_steak_culinary_institute_720.jpgTastingTable_bone-in_ribeye_steak_culinary_institute_720https://bakedmagazine.com/wp-content/uploads/2015/04/473135186_9347b9c17d.jpg473135186_9347b9c17dhttps://bakedmagazine.com/wp-content/uploads/2015/04/051118063-02-red-wine-coffee-marinade-recipe_xlg.jpg051118063-02-red-wine-coffee-marinade-recipe_xlghttps://bakedmagazine.com/wp-content/uploads/2015/04/52f517b5f10de_my-love-the-ribeye-3-small.jpg52f517b5f10de_My love, the ribeye-3 small2021-09-16T21:30:44+00:00monthlyhttps://bakedmagazine.com/2015/04/29/5-cooking-techniques-every-student-needs-to-know/https://bakedmagazine.com/wp-content/uploads/2015/04/porter-braised-chicken-590x400.jpgporter-braised-chicken-590x400https://bakedmagazine.com/wp-content/uploads/2015/04/flipped-searing-tenderloin-filet.jpghttps://bakedmagazine.com/wp-content/uploads/2015/04/blanching-1.jpgBlanching-1https://bakedmagazine.com/wp-content/uploads/2015/04/dsc_0008.jpgdsc_0008https://bakedmagazine.com/wp-content/uploads/2015/04/apricot-tart-roasting-apricots.jpgapricot-tart-roasting-apricots2021-09-16T21:30:31+00:00monthlyhttps://bakedmagazine.com/2015/04/29/crustless-cauliflower-quiche/https://bakedmagazine.com/wp-content/uploads/2015/04/gf2a9989.jpgStrawberry Hibiscus Iced Tea LemonadeServes: 8 Time: 5 minutes Ingredients 6 hibiscus tea bags 6 cups water 2 pounds strawberries, hulled and halved ¼ cup plus 2 tablespoons sugar ¼ cup plus 2 tablespoons fresh lemon juice ¼ cup simple syrup Directions 1. In a small saucepan, bring water to a simmer. Take off of heat, add tea bags, and steep for 30 minutes. Remove tea bags, and pour tea into a pitcher. Let cool completely. 2. Mix strawberries and sugar in a glass bowl placed over a pot of simmering water. Heat until strawberries release juices, about 25 minutes. Strain the juice over the pitcher. 3. Add lemon juice and simple syrup to the pitcher, stirring to combine. Pour tea into ice-filled glasses, or cover and refrigerate for up to 3 days. (Adapted from marthastewart.com.) https://bakedmagazine.com/wp-content/uploads/2015/04/gf2a0227.jpgWatermelon MojitoIngredients ¼ cup watermelon 1 lime, juiced 2 teaspoons sugar 2 mint leaves 2 ounces white rum 4 ounces ginger ale Directions: Muddle watermelon chunks, lime juice, and sugar in a glass. Stir in a handful of mint leaves. Add white rum, ice, and ginger ale. https://bakedmagazine.com/wp-content/uploads/2015/04/gf2a0167.jpgBlackberry Gin and TonicServes: 1 Time: 5 minutes Ingredients 8 ripe blackberries ½ ounce fresh lime juice 1 ounce simple syrup 1½ ounces gin 3 ounces tonic water Directions Muddle blackberries and lime juice at the bottom of a cocktail shaker. Add simple syrup and gin. Shake for 10 seconds. Fill a glass with ice. Strain juice into glass, add tonic water, and stir gently. (Adapted from seriouseats.com.)https://bakedmagazine.com/wp-content/uploads/2015/04/gf2a9941.jpgTequila Mint Lemonadehttps://bakedmagazine.com/wp-content/uploads/2015/04/gf2a0042.jpgGF2A0042Photo by Teresa Sabga.2021-09-16T21:30:16+00:00monthlyhttps://bakedmagazine.com/2015/04/29/how-esfs-pure-maple-syrup-is-made/2021-09-16T21:30:02+00:00monthlyhttps://bakedmagazine.com/2015/04/29/bell-pepper-onion-and-pesto-crostini-recipe/https://bakedmagazine.com/wp-content/uploads/2015/04/gf2a2476-copy2.jpgGF2A2476 copyhttps://bakedmagazine.com/wp-content/uploads/2015/04/gf2a2476-copy1.jpgGF2A2476 copyhttps://bakedmagazine.com/wp-content/uploads/2015/04/gf2a2476-copy.jpgGF2A2476 copy2021-09-16T21:29:52+00:00monthlyhttps://bakedmagazine.com/2015/04/29/5-summer-drinks-you-need-to-try/https://bakedmagazine.com/wp-content/uploads/2015/04/gf2a9991.jpgGF2A9991https://bakedmagazine.com/wp-content/uploads/2015/04/yellow.jpgLemon MargaritaServes: 1 Time: 5 minutes Ingredients 1½ ounces lemon juice 1½ ounces tequila 1 ounce triple sec Salt for rimming the glass Directions 1. Rub the rim of a glass with lemon juice and coat in salt. 2. Shake together the lemon juice, tequila, and triple sec in a cocktail shaker for about 10 seconds. 3. Pour over ice into glass. 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