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Americans say entrée for the main course because the word stayed on the menu while the menu shrank. In the 1890s a formal French dinner ran five or six courses,...
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Everybody loves food trucks. They’re easily accessible, they’re fun and, most times, the food they serve is delicious. Question is: as a young restaurateur, does it make more sense to...
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The “mother sauces” were developed during the early 1800s by the bastion of French cuisine, Marie-Antoine Carême, and are a mainstay of French cuisine and cooking in general. Except for...
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#1 Have a Lot of Guests? Go Buffet! If you’ve got plenty of guests coming to your holiday dinner, say more than 12, a buffet setup might be perfect for...
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Love the holidays but dreading all the chaos, cleanup, chopping and shopping? Well, with a little planning and a the right supplies, you can make holiday cooking this season relatively...
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When You Want to Get Creative The Mind of a Chef has a surprisingly simple and effective premise: spend time with a well-known chef, keep the cameras rolling, and get...
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A few years ago there were two words that were on everyone’s lips—molecular gastronomy. It was simultaneously being heralded as the worst thing to happen to food since McDonalds and...
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For those of us afflicted with a sweet tooth there are nearly countless sources of culinary delights but one delight in particular, the macaron, has been getting plenty of attention...
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This herb crusted salmon is about as good as it gets and it’s healthy too! Serve atop a bed of greens and you’re in for a super easy, super delicious...
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