Food
Food
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FOOD
Weekly recipes
Recipes featuring parsley, great grill pairings and recipes that use ingrediants in innovative ways.
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FOOD
Why parsley deserves a starring role
There are two kinds of cooks in this country, the reductionist in me argues: the parsley pushers and the parsley-ambivalent.
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FOOD
The right wine, beer pair with melting pot cookout
Whether you’re a beer person or a wine person -- or both (they do exist) -- here are some pairings for a fun summer cookout that will have something for everyone.
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FOOD
Saving Centsably: Newspapers are biggest source of coupons
In the last few weeks I have had many people ask me how I acquire my coupons. Many people are surprised when I tell them that the largest source for coupons for me is the newspaper. In fact, those who are surprised by this revelation are then really surprised when I explain that I purchase four ...
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FOOD
Worry about food stamp growth, not junk food
The following editorial appeared in the Chicago Tribune on Monday, May 20:
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FOOD
Insects are our food of the future, U.N. report says
Nearly 1 billion of Earth's 7 billion humans are already chronically hungry, and there will likely be an additional 2 billion mouths to feed by 2050. But rather than doubling down on traditional efforts to fight hunger, a new United Nations report suggests a more avant-garde approach to feed the...
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FOOD
Ada Boni: A guiding hand for young brides
Ada Boni's cookbook "Il Talismano della Felicita" is considered to be the Italian "Joy of Cooking."
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FOOD
Gatsby's sparkling finish: Moet Imperial cocktail has a bright future
In the love triangle that is "The Great Gatsby," Champagne is like the hypotenuse, a thread that runs long and strong opposite the namesake star of the new movie. Bottles upon bottles of Moet & Chandon are swilled and spilled at the movie's Jazz Age soirees from Long Island to Manhattan.
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FOOD
Faux pho � to a tea
Pho (say: fuh), that mesmerizing Vietnamese beef soup, takes time. Even Nancie McDermott's superb recipe in her "Quick & Easy Vietnamese" (Chronicle) - itself an express version - requires first making a broth with a pound of round steak.
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