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Filed under: Whisky , How To , Spirits , Summer , Cocktail Hour With Derby Day racing round the bend and summer hot on its tail, it's mint julep time. Considering the current rage for infusing one's booze, it's only natural to combine bourbon with mint Read More...
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Filed under: Cheese , How To , Cheese Course Cheese rinds : To eat or not to eat? Tia Keenan , fromager at Manhattan's Casellula Cheese and Wine Café , divides rinds into three categories: manmade (plastic or wax, as on Gouda) that should never Read More...
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Filed under: Vegetables , Recipes , How To , Slashfood Ate , Vegetarian/Vegan , Spring Towards the middle of spring, fava beans or as the English call them -- broad beans -- can be found at farmer's markets across the country. Their rich buttery texture Read More...
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Filed under: Dessert , Recipes , Fruit , Baking , How To , Slashfood Ate , Vegetarian/Vegan , Spring The first seasonal strawberries appear as early as April. The deliciously tart fruit we've come to know today originated in grassy woodlands all over Read More...
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Filed under: Cheese , How To , Vegetarian/Vegan , Artisan Foods , Spring , Cheese Course For any cheese enthusiast, spring means the return of diverse goat's-milk cheeses. The goat's milk from the spring produces a unique grassy taste with an exquisite Read More...
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Filed under: Dessert , Baking , How To Last month I was determined to make an ice cream cake for a friend of mine. See, he hates most sweets, but in one conversation he told me how much he loved mint chocolate chip ice cream. Ding ding! Months later, Read More...
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Filed under: Recipes , How To , Eggs , Slashfood Ate , Italy As someone who has spent hours reading about how to perfect the omelet, the Italian frittata is another egg-based culinary delight I admit takes a certain skill. Like making an omelet, you must Read More...
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Filed under: Beer , Recipes , On the Blogs , How To Earlier today, the blog Michigan Beer Buzz posed an interesting question for these tough economic times: " Is it cheaper to brew your own? " They referenced an article on everyman financial advice site, Read More...
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Filed under: Books , How To Lately, I've been revisiting some of my very favorite food literature, reveling in the beauty of the prose and refreshing my memory of the timeless kitchen wisdom of writers like Richard Olney, Laurie Colwin, and, most exuberantly, Read More...
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Filed under: Cheese , Stores & Shopping , How To , Valentine's Day , Local Eating , Artisan Foods , Cheese Course Cheese, like chocolate, can help create a romantic ambiance. While certain cheeses may carry an unappealing funky aroma, others are full Read More...
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Filed under: Dairy , Baking , How To , Health & Medical , Tip of the Day Find out how to use yogurt as a healthy alternative to high fat ingredients when baking. Continue reading Tip of the Day: Use Yogurt in Desserts Permalink | Email this | Comment Read More...
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Filed under: Wine , How To I get a lot of calls from friends who are standing in the wine store, wondering which bottle to pick up for dinner. I don't mind trying to help, but as I'm not standing there with them reading the labels, I often suggest they Read More...
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Filed under: Recipes , How To , Mexico , Vegetarian/Vegan After purchasing chiles arboles at the San Angel market , I couldn't wait to make a deliciously spicy and savory salsa. While in Bucerias , my boyfriend and I learned firsthand from Segio, a chef Read More...
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Filed under: How To Remember that truffle contest I told you all about earlier this month? Well, holy crap! Our reader Scott won! How amazing is that? Congratulations!! It just goes to show you that when these things come around, it doesn't hurt to try Read More...
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Filed under: Vegetables , On the Blogs , How To Caramelizing Onions from Simply Recipes on Vimeo . There are few meals I make that don't in some way involve onions. I add red or sweet ones to salads for crunch. When I saute greens, I almost always start Read More...
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