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    Minetta Tavern

    Minetta Tavern
    When did we become so self-conscious about burgers? I'll bet that back in the 1930s, when someone ordered a burger, they ate it and that was the end of it. They didn't photograph it or write home about it. These days, chefs compete for ­burger bragging rights. They battle over exclusive access to butchers, prized cattle and prime cuts. Everybody's got ...
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    Chefs Cause Sensation at Benefit Led By Puck: Many Feature Produce Grown in Their Areas

     Chefs Cause Sensation at Benefit Led By Puck: Many Feature Produce Grown in Their Areas
    When chefs from all over the country gather in Northeast Ohio, you can be sure there will be some good eating going on. The biennial Five Star Sensation benefit for University Hospital's Ireland Cancer Center on Saturday did not disappoint. More than 60 chefs and vintners gathered in Beachwood to showcase some of their finest offerings. On center stage was celebrity ...
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    One Day's Eating: A 24-Hour Project

    I'm Mitch, and here's the project: Keep track of every food you eat and drink you drink in one day, because knowing is actually awesome and entertaining. I did this a week or so ago. I spent the day tailgating at the Oakland Coliseum with my good friends, and partied with them again later that evening on the Rock Block. It ...
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    Why Mondays Should be Meatless

    Why Mondays Should be Meatless
    The case for going without meat one day a week. Is there anything more American than the chicken nugget? Quick, cheap, portable and deep fried, these golden morsels have become as synonymous with our culture as [widget:related_reads_fat_and_fated]
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    'Your Sommelier' Launches on Zagat.com

     'Your Sommelier' Launches on Zagat.com
    Wine Expert Kevin Zraly Selects Best Values from Over 100 of NYC's Top Wine Lists Choosing the right bottle on a wine list can be a daunting task, especially finding the best value. To solve this dilemma, Zagat has partnered with renowned wine expert Kevin Zraly to launch "Your Sommelier," an online guide to finding the best wines at the lowest ...
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    Eat Smaller Fish for Their Healthful Properties

    Eat Smaller Fish for Their Healthful Properties
    Big is better, we've long been told, especially when it comes to food. Super-size this, double that, pile the trimmings high. Smaller, however, is increasingly proving to be smarter, more sustainable and equally satisfying when it comes to seafood. Eco-conscious top chefs and home cooks are turning to smaller and lesser-known fish not only for environmental and health reasons but because ...
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    Trying to Love Lambrusco

    Trying to Love Lambrusco
    So this stuff confuses me. I really want to like it. I've had a bunch of different kinds of it, and a couple of great bottles here and there, but also a lot of crap. It's my understanding that lambrusco was popular back in the 70s, but the market was then flooded by too much poor product, which caused a big ...
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    Chef Celebrates Century of French Haute Cuisine Eateries in Capital

    Chef Celebrates Century of French Haute Cuisine Eateries in Capital
    PROFESSIONAL DUBLIN chef Mairtin Mac Con Iomaire has been awarded Ireland's first PhD on food history. A lecturer in the school of culinary arts in DIT for the past 10 years, he is the first Irish chef to earn a PhD for his thesis on the history of Dublin restaurants. His degree will be conferred on Saturday in St Patrick's Cathedral, ...
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    A Little About Miso

    A Little About Miso
    Here’s the secret: miso is inexpensive, keeps for an amazingly long time, and is very versatile. So just buy some and play with it a little. The Basics On Miso There are a hell of a lot of kinds (see the Wikipedia entry if you want a not-entirely-comprehensive list), but the only ones you’re going to get without a big search, ...
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    The Dark Side of Nutrition

    The Dark Side of Nutrition
    Is the emphasis on healthy eating driving some young diners to go overboard? Last fall, Harvard University Dining Services (HUDS) found itself with a nutrition information controversy on its hands. Except the controversy wasn't about too little information but too much. HUDS had been posting nutrition data about its various dining hall offerings in the servery, where the dishes were being ...
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    UK Cheese Wars

    UK Cheese Wars
    Move for traditional Red Leicester ‘appellation’ fails Attempts to establish Leicestershire as the cheese capital of the nation are being thwarted by a tussle between rival cheesemakers. The county already boasts special protected labels approved by the European Commission for Stilton and Melton Mowbray pork pies. A move to achieve the same recognition for a traditional version of Red Leicester, however, ...
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    Celebrity Chefs Hit the Jackpot in Vegas

    Celebrity Chefs Hit the Jackpot in Vegas
    Vegas dining once meant buffets and cocktail waitresses. No longer. The fabled desert playground has become one of the world's best places to eat. "Vegas' explosion of superdeluxe hotels and casinos has lured high-roller tourists and the international celebrity chefs who feed them," says Max Jacobson, the city's top dining critic, for Vegas magazine and Las Vegas Weekly. "And as in ...
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    Celebrating Citrus

    Delicious Winter Citrus! (photo by T.M.) Citrus season brings a necessary and amazing wallop of pizazz to these bleak winter days. It's like a burst of fresh air, with a hint of zest. I love going into my local grocery store and seeing the absolute abundance of all these different types of citrus: a true feast for the eyes! I ...
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    Caviar: The Cake of Power

    Caviar: The Cake of Power
    Caviar is the salted roe of certain fish species, most often sturgeon, a class of fish, which dates back to the prehistoric age. Lacking scales, sturgeon has armor type plates and does has a cartilaginous skeleton, similar to a shark. Persians were the first to each caviar, which they called Chav-jar, which loosely translates to Cake of Power. They also believed ...
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    Francis Ford Coppola: From Making Movies to Making Wine

     Francis Ford Coppola: From Making Movies to Making Wine
    Francis Ford Coppola changed the way Americans thought about movies with films like his "Godfather" series and "Apocalypse Now." The Academy Award-winning director, producer and screenwriter may now be changing how Americans think about and buy wine. Coppola got into the wine business in 1975 when he bought the old Inglenook estate in Napa Valley. Over the years, he restored to ...
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    Dallas Chef's Farm Brings Home Slow Food

     Dallas Chef's Farm Brings Home Slow Food
    LONE OAK - Supper is an all-day affair at Hedda Gioia Dowd's farm, a brisk walk from Lake Tawakoni. The eggs need collecting from the henhouse. Fresh hay must be cut to line the roasting pan. And the poussin is already on the spit by 8 a.m., making the first of many turns in the living room hearth. This is slow ...
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    Love in My Gut: Peanut Butter Cookies

    Love in My Gut: Peanut Butter Cookies
    I have just finished a short, intense love affair. I am afraid my lover will not be visiting again soon—he’s just too much for a girl to handle. He makes me do crazy things, like sit in the kitchen for hours, hot and red-faced. He takes his time. He makes me sit inside the house, blushing and indulging and licking my ...
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    Opinion: James Beard Award for Best Chef

    Opinion: James Beard Award for Best Chef
    May 5-The New York-based James Beard Foundation, whose awards are the Oscars of the culinary industry, barely looked farther than its collective nose for this year's winners, handed out last night. Jose Garces (Amada, Tinto, Distrito, Chifa), named best chef from the mid-Atlantic region, was the sole Philadelphia winner. Mustache Bill's Diner in Barnegat Light, N. J., was named to the ...
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    Beyond Salt: Try Acidic Seasonings

    Beyond Salt: Try Acidic Seasonings
    When most cooks read "season to taste," they automatically reach for the salt shaker. That's not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there, many times you'll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity. Add a shot ...
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    Get Savvy About Food Safety

    Get Savvy About Food Safety
    E. coli in cookie dough. Salmonella in peanut products. Listeria in cheese. Those are just some of the food problems reported since June 1. According to figures from the U.S. Centers for Disease Control and Prevention, millions of cases of food-borne illnesses in the nation each year lead to more than 300,000 people being hospitalized and 5,000 deaths. Food safety is ...
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