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The Treasures of Portuguese Cuisine
You’d think that a cuisine that was influenced by the Roman Empire for seven centuries, was enriched by invading Arabs, had a continuing role in the spice trade, and drew influence from South America would be better known among North…
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The Culinary Melting Pot That Is Hawaii
When many Americans think of Hawaiian food, pineapple likely is the first that comes to mind. But that’s more a testament to the strong advertising of Dole and Del Monte in the mid-20th century than the actual cuisine. As for…
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Chilling Out with Blueberries
Back on the farm in the 1950s, I knew what the arrival of blueberries in the local store meant: my grandmother’s blueberry pie. Like many families, our blueberry expectations were centered around desserts. Occasionally, we had blueberry pancakes, and someone…
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Cool as a Cucumber
My garden is about to produce a big crop of cucumbers, and I want to put them to good use. After all, cucumbers are among the human race’s oldest cultivated vegetables – technically, a fruit. The Oxford Companion of Food…
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A Buzz with Flavor: Cooking with Bourbon
When I first moved to Boston and began cooking for others on a regular basis, one of my go-to desserts was a bourbon pie featured in the New York Times Large Type Cookbook. As I think of it, my other…
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Scandinavian Christmas Traditions
In mid-December Scandinavia, it’s dark – just six hours of light each day. The sun rises in Oslo at around 9:20 a.m. and sets at about 3:15 in the afternoon. Winter is setting in now, and the locals are happy…
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Just a Small Group This Year? Deck the Halls Anyway!
For many of us, this holiday season could be the “small-idays” – smaller get-togethers. I’ve heard from any number of friends who plan to keep their festivities intimate, just with two or four for Christmas dinner. One couple is planning…
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Soup’s On!
Soup season is one of those times when food truly warms the body – and the soul. That big pot of meat and vegetables bubbling away on the stove not only warms the room, but fills the air with a…
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Cooking Meat: It Doesn’t Have To Be Tough
Comfort food season is upon us, now that autumn has arrived. When I was growing up, one of my favorite comfort meals was a braised chuck roast. Thanks to our farm that fattened 150 prime beef cattle, we had the…
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What’s So Great About Sweet and Tart?
It was the simplest of meals, but tasty and filling: grilled pork chops and peaches with a simple salad. It all starts with the chops. A good pork chop needs some fat attached. That fat not only keeps the meat…