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    Corned beef, which makes an appearance on many St. Patricks Day tables, isn't the only food you can corn, or salt-cure. For a vegetable-forward take on the classic, the cooks at Christopher Kimballs Milk Street made corned cauliflower. First, submerge a whole head of cauliflower in a spice-infused brine for several hours. After removing it and patting it dry, into the oven it goes. To finish, they slather the surface with mixture of butter and whole-grain mustard, coat it with dill and panko breadcrumbs, then roast it some more until the surface is nicely browned. Every bit of the cauliflower ends up deliciously seasoned. Its meaty yet tender texture is complemented by the crispness of the breadcrumb crust.

      RFK Jr. wants to make big changes to America's food supply, hoping to get dangerous chemicals out of people's diets while discouraging unhealthy snacks.

        Sioux City Journal entertainment reporter Bruce Miller says "Mickey 17" director Bong Joon Ho skates on the edge of Stanley Kubrick's best work.

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