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Cynthia Clampittさんのレシピ

Tampa, New

Tampa, New

Tampa has in the last few years experienced an explosion of craft breweries, which seems to be happening in a lot of places, largely as a result of…

02/18
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Intro to Korean Food

Intro to Korean Food

(When I wrote this article back in 2001, Korean food was well established in the Chicago area but still unfamiliar to most non-Koreans. I had titled…

10/26
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Finding Our Way Around St. Petersburg

Finding Our Way Around St. Petersburg

An important thing to know in St. Petersburg is that streets go north and south, while avenues go east and…

10/08
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Ibiharage

Ibiharage

25日前
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Trip 3:Friday, August 25 Part 1

Trip 3:Friday, August 25 Part 1

08/14
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Preserved Lemons

Preserved Lemons

Preserved LemonsOlives and Preseved Lemons, MoroccoA handful of ingredients stand as cornerstones of Moroccan cuisine. One of those things is…

09/22
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Maine Home Cooking

Maine Home Cooking

One of the fun things about being a food historian is that it brings you into contact with other people who share your passion. I realize that is…

10/03
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The History Kitchen

The History Kitchen

I do a fair bit of culinary history, but I’m primarily a food historian. In case you’re not sure what the difference is, a culinary historian…

07/02
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Tuesday, September 3

Tuesday, September 3

I slept in a bit–until nearly 7:00am. (Those who know me well will appreciate the humor in this representing late rising for me. I’m only a “morning…

05/16
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Mango Chutney

Mango Chutney

This chutney bears little resemblance to the chutneys one buys in jars. It is fresher, brighter, and less acidic. It is both authentic and…

01/23
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