News Feed: November 12
Mangalitsa pork is the new kobe beef. [Food Curated]
Spice up your Thanksgiving dinner. [SE]
Single-malt education. [WSJ]
Butter's emergence in Asian restaurants. [WSJ]
The simplicity and craftsmanship of Japanese cuisine. [Atlantic]
News Feed: January 21
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]Categories
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@beardfoundation
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
Don't miss our next Dining + Design panel, featuring #jbfa winner @andrecarmellini, on Monday, May 20 @TheNewSchool! http://t.co/CRfBNcPoEp
In this week's sustainability news: SNAP benefits and nutrition, the Supreme Court rules for Monsanto, and more: http://t.co/66FtLumMQ3
Chocolate-dipped catmint leaves, courtesy of Eddy Leroux of Daniel #jamesbeardhouse #latergram http://t.co/vlayX8lvND
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