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The Ten
Brains, Intestines, Pizzle
It’s what’s for dinner. (By Eric Slatkin)
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Shelf Life
Fewer than 1100
1080 Recipes offers a view into Spanish home cooking. (By Sara Dickerman)
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Feature
Our Favorite Butchers
We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.
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Feature
The CHOW 13
Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers. (By Lessley Anderson)
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Los Angeles Digest
The Golden Sheep
Glorious, sizzling barbecued lamb at El Borrego de Oro. (By C. Thi Nguyen)
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CHOW Tour: Mongol Rally
Desperate Enough to Eat Sheep Off the Floor
We choose our restaurant based on which one has a more tasteful window display of bloody animal parts. (By Joshua M. Bernstein)
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Food Media
Loafing Around
Twelve months, three bakers, thirty-six recipes: Get your knead on at A Year in Bread. (By Stephanie Rosenbaum)
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General Topics Digest
Culinary Delights of Norway
Sweet goat cheese and smoked sheep’s head. (By Sarah Perry)
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Wine and Drinks
Thinking Outside the Bottle
And inside the box. (By Daniel Duane)
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Wine and Drinks
Ripe and Swollen
Looking for visual poetry in the harvest. (By Daniel Duane)
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