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Hot weather has extended the best part of the growing season, and many CSAs are giving out mega-shares right now, designed to hole you up for a winter of good eating. If you don't have a farm share, … more
There are some major misconceptions about brunch, like that it's just an excuse for people to drink mimosas and bloody marys before noon. And, well, yes — but the drinks are only the third-best … more
Serendipity is sweet. I've been thinking about my father. I'm writing my column on the Sunday before it is due; it happens to be Oct. 1, 2017, my father's birthday. He passed away the day before his … more
When I first moved to Chicago from North Carolina, I was amazed at the variety of sausages. There were polish sausages, bratwurst, bockwurst, Italian; sweet and hot, among others. At that time, the … more
The details: ExtraSpecialTeas, 2 Elm St. Great Barrington, 413-645-3247. Open 10 a.m.-4 p.m., Monday-Thursday; 11 a.m.-5 p.m., Friday-Sunday.Recipe for success: During the height of a busy fall … more
Gastronomes have taught us for centuries that cheese and wine are ageless companions. Their marriage is fabled, they say, up there with history's great unions, like Napolean and Josephine, John and … more
"Laws are like sausages — it is better not to see them being made," according to Otto von Bismarck, a conservative Prussian statesman who dominated German and European affairs from the 1860s until 1890. Not so, and the newly published 4th … more
At this time of year, sweet potatoes become a staple in my kitchen as a source for some great late summer into fall recipes. Sweet potatoes are amazingly versatile. They combine well with so many other foods in soups, stews, salads and desserts. I … more
I almost always have pimento cheese in my refrigerator. It is one of my comfort foods and I never get tired of it. Like most Southerners, I grew up with it and there are as many variations as there are Southerners. The version that I make most is … more
I have been thinking about steak recipes with pedigree and history, such Steak au Poivre, Steak with Sauce Bordelaise and Steak Florentine, and the words Steak Diane popped into my brain. I had no idea what it even was. So I looked it up, finding a … more
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