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Author : Nancy Johnson
I
would love to shop for fresh food every day. I feel nothing short of
beatific when I’m carrying home a bagful of just-picked vegetables
for dinner. Some of the most delicious meals...
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Author : Nancy Johnson
I’ve
barely been able to grapple with our entry into the twenty-first
century, when here we are at the ninth year of the new millennium
already! As a teenager, I devoured George...
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Author : Rosemary Mantini
Looking to tone up
for spring? Try the new Venice Workout. Here’s what you do. Step
one, fly to Venice (landing on a Friday in August will ensure high
intensity). Step two, try to find...
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Author : Joanne Will
In the September1912 issue of Empiremagazine, Frank Schloesser describes the cuisine of our youngcountry, then less than fifty years old, as follows: “When onecomes to Canada, one is on...
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Author : Sheila Swerling-Puritt
It’seasy to be dismayed by the stuff people are eating these days.Junk-food consumption is reaching epidemic proportions, but folks whoeat their fruits and veggies are hearing lots of bad news...
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Author : Tod Stewart
When it comes to Tuscany’s “liquid gold,” Carpineto has olive it.
Long held in high esteem for its superb quality vino,
Tuscany’s Carpineto winery has
recently begun...
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Author : Joanne Will
Although
money doesn’t grow on trees, chocolate does. Named Theobroma
(which translates as “food of the gods”) by Swedish botanist
Carolus Linnaeus, cacao trees do more than...
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Author : Nancy Johnson
A
family legend has it that I invented Aglio
Olio. This was back in the early 1960s when most kids were
eating bologna sandwiches with processed cheese on white bread.
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Author : the Tidings Staff
Tidingsmag.com now has over 50 recipes in 30 different categories. Visit the Tidings Eats section and you'll be able to search your favorite ingredients and cooking styles. Eat up!
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Author : Nancy Johnson
When
you’re a food writer, it’s sort of embarrassing to get caught
loading a frozen dinner into the microwave. Such was the case when an
angry mob of colleagues descended on me in...
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Author : Mona Awad
Aphrodisiacs: Experiments in a Tenuous Faith
When it comes to aphrodisiacs, I remain something of a skeptic. Chances are that if your lover doesn’t want to ravish you in the first place,...
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Author : Duncan Holmes
The miraculous thing about bread
is that it really is incredibly easy to make. Given the number
of perilous cooking challenges that are presented to us, a loaf of
bread is simpler to make than...
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Author : Nancy Johnson
Anyone who has ever dined with me knows that I love to share recipes. I share, even if my dinner partner isn’t remotely interested in cooking. That’s because I have appointed myself as...
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