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Food: What's Cooking
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The recipe was called Warming Tomato and Pinto Bean Soup — a perfect winter dish. It was not called Hot as Hades Tomato and Pinto Bean Soup. And yet that’s exactly where we landed.
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This take on the crowd-pleasing Buffalo chicken dip has all the same creamy, cheesy, spicy flavors of the original but in a healthier way. The secret ingredient here is cottage cheese, which becomes especially smooth when whipped in a food processor. Served warm and scooped up with crunchy celery, it’s a winning spin on a classic.
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One way to choose wine is in exploration of wine’s role in human culture. It may be in art or politics or even involve the biggest pop star in the known universe. Here are some examples of wine and our culture, a unique union of man, plant and planet.
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Whether — and when — you remove salmon skin is largely a matter of personal preference. So no, it’s typically not mandatory. In fact, there are plenty of reasons to leave it on.
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These restaurant-quality broiled chicken tikka kebabs are supremely tender and simple to make. You can let the meat marinate for up to 8 hours, though even a short rest will infuse it with flavor.
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More people should be in on the secret of shrubs — sometimes called drinking vinegars — particularly during winter. The sharpness of vinegar can penetrate the chilly doldrums in an invigorating way, especially in a hot toddy formulation. This floral, fruity nonalcoholic shrub combines chamomile and lavender with pears for an aromatic, restorative drink.
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Upscale Chinese American restaurants, from San Francisco to New York City, have sprung up in recent years, garnering buzz with their refined tasting menus that soar far beyond Chinese takeout-food staples. Doing creative deconstructions of Chinese foods is part of their culinary hallmark, as many chefs are hungry to showcase their own culture.
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