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Entertaining
St. Patrick's Day Menu
On a day when drinking takes center stage, fortify with hearty dishes. (By Aida Mollenkamp and Regan Burns)
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The Ten
A Dash of Guinness
Cooking with Ireland’s famed brew. (By Roxanne Webber)
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Entertaining
Make Your Own Corned Beef and Cabbage
We’re all Irish once a year.
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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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Nagging Question
If You Ate 11.3 Pounds of Food, Would You Gain 11.3 Pounds in Weight?
What you need to know before attempting 24 Big Macs in a row. (By Billy Baker)
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Table Manners
Enough with the Workplace Candy!
Is it OK to tell people to stop bringing in sweets? (By Helena Echlin)
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Q&A
Greens Goddess
Cookbook author Deborah Madison spills the beans with CHOW. (By Helena Echlin)
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The Juice
What's Killing Australian Wine?
Jam overdose poisons a national industry. (By Jordan Mackay)
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The Ten
From the Alps to Your Apéritif
tails made with elderflower. (By Aida Mollenkamp)
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Q&A
Dean Karnazes's Extreme Meal Plan
Running 1,300 miles makes you very hungry. (By Lessley Anderson)
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Feature
The Year in Food 2006
From bad spinach to exploding lattes: The tastiest moments of 2006.
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Travel
A West Sonoma Road Trip
Tasting rooms and dining rooms in our favorite slice of Northern California wine country. (By Lessley Anderson)
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The Juice
Lamb and Red Wine
Lamb is the best meat for Cabs, Pinots, and Rhône-style reds. (By Jordan Mackay)
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The Juice
What to Drink in 2009
Anticipating a year of wine and booze discoveries. (By Jordan Mackay)
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Feature
Canned Beer That's Actually Good
Craft brewers see sense in cans. (By Kurt Wolff)
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