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Lemongrass & Ginger Stir-Fry Pork

Diver Scallops with Blackberry Puree and Shiitake Risotto

Artichokes and Fava Beans

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Features on Cooking
As Americans one of the tastes we are sure to enjoy each fall is that of the cranberry. Like the rest of us, most farmers are slowing for the year and readying their land for winter. For cranberry farmers, fall is the height of their season.
The Hams of Parma
The entire production zone for this delicately-textured raw ham is a small patch located in the Province of Parma. Its boundaries begin five kilometres south of the via Emlia, run to the shores of the Ena River in the east and to the Sitrone River in the west.
Learning to Love Brussels Sprouts
The Brussels sprout is a fiber-rich nutritional powerhouse, practically throbbing with Vitamins C, A and folates.
A Garden in the Sea
Mendocino couple introduces Americans to the age-old flavor of seaweed.
Wine, cocktails, tea, coffee
The Perfect Martini
The perfect Martini is elusive. You're unlikely to find one in a bar-- most of today's bartenders are part on the Pina Colada generation and don't have the patience or expertise to do the job correctly. If you want one, you're probably going to make it yourself.
Confessions of a Reluctant Yerba Mate Drinker
Yerba mate, or Ilex paraguariensis, comes from an evergreen tree that grows up to 20 meters high in the wild, but when cultivated is usually between 4-8 meters. The caffeinated drink, which takes its name from a Spanish word for herb and the Quechua for cup, supposedly has numerous health benefits and has been popular in South America since ancient times.

Rum in the Sun
The best rums today, we are told by the experts, now stand on the Cognac plateau and many should be considered as sipping drinks. If you must have a mixed drink, then it is in your own best interest to marry your precious spirit to equally upscale partners.

The Pleasures of Bock
Just what is a bock beer, anyway? Is it the crud from the bottom of fermentation vessels? No way - this remains strictly a much-spoken myth (a good thing, since there just isn't much of a market for sediment as a beverage).


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