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Thursday, Sept. 6, 2012 09:34 am
“Eat what you can, can what you can’t.”–Motto of Perennial Virant RestaurantWhat’s old is new again.  Chefs both haute and humble are making their own pickles, from ...
Thursday, Sept. 6, 2012 07:08 pm
Pickled red onions are a common condiment throughout Mexico’s Yucatan Peninsula. A jar of these easy-to-make, beautifully pink onions can often be found in my refrigerator to use in sandwiche...
Thursday, Sept. 6, 2012 11:35 am
These zucchini pickles have many applications, but perhaps their best is as a condiment for Cubanos, a Cuban signature sandwich, made with ham, roast pork, Swiss-style cheese, mustard and pickles o...
Thursday, Aug. 30, 2012 06:03 pm
“They’re breeding the heat out of jalapeños, and it’s all because of poppers,” says Rick Bayless, addressing a group of us attending his seminar on the foods of the Yuca...
Thursday, Aug. 30, 2012 03:50 pm
Most southern cornbread is fairly sweet and has a cake-like crumb – too sweet and too cakey for my taste. The base recipe for this cornbread comes from the Betty Crocker 1950 Picture Cookbook...
Thursday, Aug. 23, 2012 02:49 pm
From now on, I’d appreciate it if you would address me as “Your Honor.” I’ve been a judge at various food competitions over the years, including the Heritage Recipe Contest at ...
Thursday, Aug. 16, 2012 04:41 pm
Honey and sherry is as equally felicitous a combination as honey and mustard, one found often in Spanish cooking. Sherry vinegar is such an important ingredient in my pantry that I always have a bo...
Thursday, Aug. 16, 2012 12:09 pm
Throughout my childhood, it was an unshakeable rule: After we’d passed through the Illinois State Fair’s main archway, our first stop had to be the Illinois State Beekeepers Association&rs...
Thursday, Aug. 16, 2012 07:15 am
Honey and mustard are a common combination, and this simple marinade and glazing liquid makes it obvious why the combination is so popular. It’s equally good with other kinds of oily fish suc...
Thursday, Aug. 16, 2012 03:31 pm
The hazelnuts, almonds and pine nuts in these cookies testify to their Italian origin. But other kinds or combinations of lightly toasted nuts are equally good. Just be sure to use 1 1/2 c., no mat...

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