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About 'Bullet Proof' coffee

Like green juice or a whe...

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Getting excited about chicken pot p…

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CHOPPED: The USC Culinary Challenge

CHOPPED: The USC Culinary Challenge

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Viet Nam's favorite soup

Viet Nam's favorite soup

Bo Hue is the second most...

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Five pancakes you should know

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Sauces good on anything

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Obsessed with apples

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Food fads you can use

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Restaurant lunch highlights:

The golden age of crudites?

The golden age of crudites?

In restaurants across the country, raw vegetables have suddenly been thrust to the forefront as bravura opening gambits to a meal, massed on great wooden boards (as at Clever Rabbit in Chicago) and rising from giant terracotta urns, with stalks reaching higher than diners' heads, evoking feathers in a war bonnet (at Santina in New York).  These reimagined vegetable "platters" offer snap and restorative freshness, cooling and earthy-sweet, preparing diners for richer tastes to come.

As reported in the NEW YORK TIMES Magazine - EAT MORE

Last modified onMonday, 02 April 2018 04:54
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