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Add a bouquet of flavor
Baltimore SunSorry, Gertrude Stein, but you got it wrong with "Rose is a rose is a rose is a rose." The flower has a whole new identity: Out of the glass vase and onto the plate. Long used in Persian and Indian cooking, rose is a flavor not commonly found in American...Tags: Frosting and Icing, Maryland, Salads, India, Cinnamon
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Berry Pavlova
Los Angeles TimesCherries roasted with a little Armagnac oil add to the spectacular topping for this Berry Pavlova that includes blueberries, strawberries, blackberries and raspberries. The flavor is as rich and dramatic as the color. Enjoy! We're pretty sure you will be...Tags: Heavy Cream, Los Angeles Times, Raspberries, Whipping Cream, Egg Whites
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Add zip to crab cakes
What do you do when confronted with a 1-pound can of ready-to-serve claw crab meat sitting in the refrigerator? Admittedly, it's a rare occurrence — at least at my house.
So, I celebrate with a platter of golden, crusty crab cakes for dinner.
I'...Tags: Lifestyle and Leisure, Foods and Beverages, Simsbury, Ginger, Chili
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Wedding caterers to the stars: Duff Goldman and Carla Hall help Chef Art Smith tie the knot
Dining@LargeOprah’s former personal chef and "Top Chef Masters" competitor Art Smith married his longtime partner in Washington last weekend in a production so grand, it should have been directed by Cecil B. DeMille. Two Baltimore culinary figures were among...Tags: Hamburgers, Weddings, Lady Gaga, White House, Dining and Drinking
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Central Valley solar energy powers pistachio farm
GreenspaceAlongside the sprawling grove of pistachio trees at Nichols Farms near Fresno, a 6-acre solar-panel installation is now up and running. The 1-megawatt concentrating photovoltaic project, built by Bechtel Power Corp. and featuring SolFocus technology, is... -
Chef Bernard Guillas
Award-Winning Executive Chef at "La Jolla Beach & Tennis Club" was inducted to the Maitre Cuisiniers de France his cookbook, "Flying Pans" has been nominated as finalist for the IACP awards. www.chefbernard.com My Grandmother's Apple Tarte Tatin...Tags: Foods and Beverages, Leeks, Weather, Apples, Egg Yolks
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A Seder without matzo
I've always loved Passover, ever since I was a little girl. Long before I understood it as the Festival of Freedom that celebrates the ancient Israelites' exodus from slavery in Egypt, to me it was the holiday of difference. Indeed, it was — and...Tags: Passover, Georgia, Caucasus, Matzoh, Judaism
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For Easter lamb, it's game over
Sandra Lawler was all grown up and had left her Boston home before she realized that not everybody serves lamb on Easter.
"I moved to Chicago, and they were serving ham, and I said, 'What is this? Who eats ham for Easter?'"
The chef at Baltimore's Feast...Tags: New Zealand, Foods and Beverages, Easter, Carrots, Mustard
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Recipe: Quinoa-stuffed bell peppers
Quinoa-stuffed bell peppers
Total time: 2 1/2 to 3 hours
Servings: 8
8 bell peppers (yellow, red, orange and green)
1 cup quinoa
3 3/4 cups water, divided
1/4 cup finely chopped fresh mint
1/4 cup finely chopped cilantro
1/4 cup finely chopped...Tags: Cinnamon, Lifestyle and Leisure, Cranberries, Cilantro, Kale
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Chef Fabio and the Post-Earth Day Healthy and Eco-Friendly Kitchen
Recipe: PAN-SEARED HALIBUT AND BRAISED PISTACHIO NUT For the BRAISED PISTACHIO NUTS Caramelize on high fire 6oz of diced Pancetta with 2 Tbsp of Extra Light Tasting Bertolli Olive Oil ( great for cooking with high heat, very high smoking point), add 1 cup...Tags: Foods and Beverages, Steaks, Carrots, Dining and Drinking, California
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|Story
Tags: Baking Soda, Zucchini, Salt, Walnuts, Flour
Feb 10, 2011
|Story| Baltimore Sun
Jul 1, 2010
|Story| Los Angeles Times
May 4, 2011
|Story| Chicago Tribune
May 25, 2011
|Story| Chicago Tribune
Aug 26, 2010
|Blog| Baltimore Sun
Apr 1, 2011
| Los Angeles Times
Apr 5, 2011
|Story| KTLA-LTV
Apr 14, 2011
|Story| Los Angeles Times
Apr 19, 2011
|Story| Baltimore Sun
Mar 25, 2010
|Story| Los Angeles Times
Apr 25, 2011
|Story| KTLA-LTV
Nov 11, 2010
|Story| Tribune Media Services
Original site for Pistachios topic gallery.
