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Feature
The Prodigal Nut Returns
Welcome back, chestnut! (By Nicholas Day)
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Q&A
Bacon at the Beach
Ben Barker of Magnolia Grill relaxes with CHOW. (By Emily Matchar)
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Shelf Life
James and the Giant Niche
Beard on Food proves that we still need James Beard. (By Sara Dickerman)
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The Juice
Italian Hops, Not Grapes
Italy has some beer for you to drink. (By Jordan Mackay)
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Entertaining
Charlie Palmer's Classic Thanksgiving
The chef, restaurateur, and author created an update on the classic American holiday meal for CHOW.
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Table Manners
How to Host a Turkey-Free Thanksgiving
Getting the meat eaters to do without. (By Helena Echlin)
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Q&A
The Minimalist's Dessert
Cookbook author and confectioner Alice Medrich talks about her love of simple, artisanal sweets. (By Jessica Su)
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Q&A
Hot Spring in Paris
An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris. (By Louisa Chu)
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Feature
Zero-Gravity Gourmet
Is outer space the next frontier for haute cuisine? (By Kathryn Hawkins)
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Shelf Life
We're All Meatheads Now
One more addition to a pig-centric cookbook world. (By Sara Dickerman)
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The Ten
10 Little-Known Cheeses
Cheeses you probably don’t know about, but should. (By Michele Foley)
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Q&A
Bad Food, Great Review
"In a world where there’s so much bad food even at the high level, I’d much rather eat at a restaurant that at least is taking care." (By Jane Goldman)
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Feature
Your Beer Smells Like Goat
Beer geeks revel in weird, funky wild ales. (By Lessley Anderson)
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Entertaining
Holiday Central
Recipes, menus, gifts, and entertaining tips for all your celebratory needs.
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Feature
Clay Potatoes and Olive Pit Fuel
Observations from Madrid Fusión 2008. (By Aida Mollenkamp)
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