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News Feed: March 18

by jbfauthor on March 18, 2010

Menu ideas for Passover, from Epicurious.com. [Epicurious] A primer on prime rib. [Eat Me Daily] Leftover Guinness from St. Patrick's Day? Use it as a substitute for wine in risotto. [Atlantic] In an effort to please America's increasingly refined palate, corporate test kitchens are upgrading the recipes that appear on

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News Feed: February 2

by jbfauthor on February 02, 2010

It's OK to skip washing those bagged salads, right? Think again. [NYT] The perks of being Miss America: fame, the tiara, and an IHOP partnership. [LAT] Say goodbye to açai and hello to aronia. [Atlantic] Michael Ruhlman simplifies salt. [Michael Ruhlman] Are kosher and halal meats more environmentally friendly and healthier? [Slate] Try these Belgian sugar waffles this weekend. [Chicago Tribune

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News Feed: January 28

by jbfauthor on January 28, 2010

Take a stand against New York's campaign to lower sodium with these gourmet salts. [TONY] Learn the ABCs of tea. [TOC] Ferran Adria explains his decision to close El Bulli. [WSJ] Your organic milk may not come from pasture-fed cows. [Atlantic] Target will no longer sell farm-raised salmon. [LAT]

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News Feed: January 21

by jbfauthor on January 21, 2010

Bon Appétit readers reveal their secret chili ingredients. [Bon Appétit] Virginia is for oyster lovers. [NYDN] The Edible Schoolyard will break ground in Brooklyn. [Gothamist] A new study weighs the pros and cons of cutting down on salt. [WSJ] Is a Starbucks comeback brewing? [NYT] Chicago chefs get their hands on finger limes. [TOC]

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News Feed: January 19

by jbfauthor on January 19, 2010

After months of refusal, Cadbury has agreed to merge with Kraft. [NYT] Marion Nestle weighs in on New York City's campaign to lower salt intake. [Atlantic] Los Angeles restaurants donate to Haiti relief. [LAT] 72 hours of eating in Tokyo. [WSJ]

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News Feed: January 11

by jbfauthor on January 11, 2010

Who decided that a pint of ice cream equals four servings? [Slate] Producers are quietly reducing salt content in their foods [WSJ] A new company lets you customize the contents of your box of cereal online [Boston Globe] Will the 2010s be the decade of Indian food? [Salon]

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The Bookshelf: Joan Krellenstein and Barbara Winkler's NYC Restaurant Picks

by jbfauthor on September 25, 2009

New York CooksYesterday we featured Joan Krellenstein and Barbara Winkler’s new cookbook, New York Cooks: 100 Recipes from the City’s Best Chefs, as well as the recipe for Joey Campanaro’s Gravy Meatball Sliders. As promised, today we’ve got the authors go-to New York City restaurants for any occasion.

Joan Krellenstein Special occasion: There's no "haute" better than Terrance Brennan's Picholine. Sunday brunch:

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The Bookshelf: Joan Krellenstein and Barbara Winkler's NYC Restaurant Picks

by jbfauthor on September 25, 2009

New York CooksYesterday we featured Joan Krellenstein and Barbara Winkler’s new cookbook, New York Cooks: 100 Recipes from the City’s Best Chefs, as well as the recipe for Joey Campanaro’s Gravy Meatball Sliders. As promised, today we’ve got the authors go-to New York City restaurants for any occasion.

Joan Krellenstein Special occasion: There's no "haute" better than Terrance Brennan's Picholine. Sunday brunch:

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