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“It’s like a tropical flower arrangement,” Kitchens says, “but balance is key.

As for why drinking sugar has such a different effect than consuming it in whole fruits and grains, the authors explained that it may be because these drinks isolate sugars without the added benefits of fiber, fat, and protein.Without these components, it could result in an increased glycemic load that may be challenging for your liver to manage.. “This study underscores the need for even more stringent recommendations for liquid sugars, such as those in sugar-sweetened beverages and fruit juice, as they appear to harmfully associate with metabolic health,” Della Corte added.

“Rather than condemning all added sugars, future dietary guidelines might consider the differential effects of sugar based on its source and form.”In 1994, Food & Wine asked the legendary food journalist Jean Anderson to document a big Southern picnic hosted by husband and wife.Perhaps one like you’d go to after church on a summer Sunday.Ben and Karen owned and cooked at the Magnolia Grill, the much-loved restaurant in Durham, North Carolina.

Among the recipes in the feature was one for pickled., a favorite in eastern North Carolina where I come from.

Thirty years later, F&W asked me to revisit that recipe.

I was more than up for the task since I love pickled shrimp, and since Ben and I have been friends for more than 40 years.. Ben and I first met when he and Karen and I all worked in the kitchen of La Residence in Chapel Hill in the early '80s.Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes.

Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper.Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes.

Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice.Transfer the greens to a platter, top with the gremolata and serve.. Make Ahead.