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Wednesday, May 7, 2008
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Women once yearned to get out of the kitchen. Now, time-crunched and tethered to their jobs, more than a few want to get back in.
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Wednesday, May 7, 2008
Wednesday, May 7, 2008
Guerrilla Cuisine is throwing together its seventh dinner May 18, the game plan being, well, game.
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Wednesday, May 7, 2008
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In broad terms — historic, coastal, Southern — Charleston and Savannah qualify as "sister cities." But in the details, they start drifting apart like eighth cousins twice removed. That's what Janice Shay discovered when writing "Charleston Classic Desserts," a new cookbook and her first effort as an author.
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Wednesday, May 7, 2008
Wednesday, May 7, 2008
Wednesday, May 7, 2008
It's all the fun of ice cream without the drips. The masters of whimsical cakes at Wilton Industries Inc. have created a nonstick cupcake pan that produces ice-cream-cone-shaped cakes, complete with swirled soft-serve top.
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Wednesday, May 7, 2008
Most bottled vinaigrette salad dressings are good for one thing: marinating meat. Which is why when it comes to dressing summer-fresh produce, you are much better off making your own.
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Wednesday, May 7, 2008
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Do-it-yourself doughnuts are easier than they sound, especially if you opt for a baked rather than fried variety. If you can make muffins, you can make baked doughnuts.
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Wednesday, May 7, 2008
Sunday, May 4, 2008
I don't know its official birthday, but Shoney's legendary strawberry pie must date back at least 50 years or more. I remember my mother's many attempts to duplicate it in the '60s. She finally figured out her own way, as did many other cooks.
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Sunday, May 4, 2008
One way to transition into lighter meals is with salads that take advantage of leftovers.
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Wednesday, April 30, 2008
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Ready to hit the road for a culinary adventure? There's a stack of new summer road trip-ready books to help.
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Wednesday, April 30, 2008
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New Orleans has been beckoning me for some time. I kept dreaming of shrimp po' boys, Cafe du Monde's beignets, Paul Prudhomme's K-Paul's, Commander's Palace's Barbecued Shrimp, Cafe Adelaide's Creole cheesecake and more. Recipes were floating during my REM, unwilling to stop for me to write them down.
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Wednesday, April 30, 2008
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When graduation time rolls around, my thoughts turn to appropriate books to give to favorite culinary students. In addition to those graduating from college, remember that we have a lot of local talent in the high school culinary programs.
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