The first thing that occurs to you upon entering the annual Sweets & Snacks Expo at McCormick Place, the annual international gathering of manufacturers of stuff that makes you look fat in those...
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The late Craig Claiborne introduced many things to North Americans as food editor of The New York Times. The list, according to the jacket flap of a just-published biography, includes: "creme fraiche,...
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The ruby-red sour cherry, the fruit of choice for a classic lattice-topped summer cherry pie, suffered from an all-too-early growth spurt in March followed by plunging April temperatures that...
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If you're a sausage aficionado, you'll want to get your hands on "Sausage." If you don't have an appetite for sausage, this book might give you one.
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Vegetable eaters take heart; lots of wines taste great with foods cooked outside the animal protein corral. Stick to lighter reds, fuller-flavored whites and even, as suggested here, wines with a...
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