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Q&A
Gilt-Free Cooking
CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own. (By Ya-Roo Yang)
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Feature
How the Other Half Cooks
What’s in the best families' kitchens. (By Louisa Chu)
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Entertaining
Cooking with Summer Ingredients
Recipes featuring the best warm-weather ingredients.
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The Ten
Pack Your Knives and Go
Cooking vacations that steer clear of the tourist traps. (By Sheila Scarborough)
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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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Table Manners
Advice for Heathens
What do atheists say when asked to say grace? (By Helena Echlin)
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Table Manners
Unemployment Benefits
Should you pick up the tab for jobless friends? (By Helena Echlin)
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Table Manners
Surprise Guest: Mom
Can you tell a friend not to bring his parent to your party? (By Helena Echlin)
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The Ten
Summer Reading for the Food Obsessed
Books for the plane, the beach, or just curling up in bed. (By Kate Ramos)
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Q&A
Tony Bourdain Would Pimp for Prada
The No Reservations star shares his plans, real and imagined. (By Louisa Chu)
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Feature
The Yogurt of Beers
Cask ale, a naturally carbonated, handcrafted beer, finally catches on. (By Steven Gartland and Lessley Anderson)
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Feature
Key to the Liquor Cabinet
How to create the ultimate home bar. (By CHOW staff)
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Feature
The Strategic Wedding Registry
CHOW’s guide to creating a wedding gift registry you’ll love. (By Lessley Anderson)
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Travel
Mole in the Mountains
A gastronomic adventure in Xalapa, Mexico. (By Mick Vann)
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Feature
The Year in Food 2008
What we ate, what the candidates ate, what the Olympians ate.
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