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3 May, 2017

Meet the Chef Changing What "Indian Food" Means in the U.K.

Meet the Chef Changing What "Indian Food" Means in the U.K.
Posted in : Mississippi comeback sauce recipe on by : Kevin
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Soul & Southern Food CookbooksWhen Romy Gill arrived in the UK in 1994, she’d never tasted many of the ingredients she serves at her restaurant (and that she grows in its backyard). A self-taught British-Indian cook and food writer, Romy is one of a small clutch of female Indian chef-owners in the UK. Her restaurant,
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3 May, 2017

America's Favorite Jelly Bean Flavor May Not Be What You Expect

America's Favorite Jelly Bean Flavor May Not Be What You Expect
Posted in : Mississippi comeback sauce recipe on by : Kevin
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Soul & Southern Food CookbooksOn Monday afternoon, a coworker forwarded me an email about the 2017 Jelly Belly Flavor Battle, a bracketed tournament launched by Jelly Belly on April 22nd, in observance of National Jelly Bean Day. The competition is meant to determine the country’s favorite jelly bean flavor. It’s just reached the final round,
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3 May, 2017

An Heirloom Recipe for Zingy, Herby Iranian Chicken

An Heirloom Recipe for Zingy, Herby Iranian Chicken
Posted in : Mississippi comeback sauce recipe on by : Kevin
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Soul & Southern Food CookbooksEvery so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This one comes from Farideh (cookingProf), who learned how to make this celery and chicken stew from her grandmother. Here, she shares few key notes about how to modify the recipe
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3 May, 2017

A List of Everything That's Been Called “the New Kale”

A List of Everything That's Been Called “the New Kale”
Posted in : Mississippi comeback sauce recipe on by : Kevin
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Soul & Southern Food CookbooksYesterday, Claire Suddath of Bloomberg Businessweek published an article proclaiming that cauliflower is the new kale. Never mind that this specific claim is not even remotely new; in fact, it’s an echo of a refrain I’ve heard too many times to keep track of. Kale and 9 Different Ways to Use
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3 May, 2017

Are You There, Genius Lemon Bars? + 17 More Desserts I’m Hunting

Are You There, Genius Lemon Bars? + 17 More Desserts I’m Hunting
Posted in : Mississippi comeback sauce recipe on by : Kevin
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Soul & Southern Food CookbooksAs I mentioned back in December, I’ve been on the hunt for the best, smartest, most dependable and life-brightening dessert recipes for Genius Desserts, a happy new spinoff of the Genius Recipes cookbook. After about 9 months of testing and about 900 pounds of butter, I’m getting close to wrapping up
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2 May, 2017

5 Ways to Spiff Up Your Outdoor Table When Guests Are Calling

5 Ways to Spiff Up Your Outdoor Table When Guests Are Calling
Posted in : Mississippi comeback sauce recipe on by : Kevin
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Soul & Southern Food CookbooksWe’re getting ready for dining outside season, so we partnered with Pottery Barn to share 5 thoughtful touches for warm-weather tabletop spreads when guests are calling. Who can resist the allure of outdoor entertaining? Not me, that’s for sure. While I’ve admittedly worked really hard to embrace hygge all winter long,
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2 May, 2017

Brimfield 101 for Antiques Lovers, Vintage Buffs, and Talented Hagglers

Brimfield 101 for Antiques Lovers, Vintage Buffs, and Talented Hagglers
Posted in : Mississippi comeback sauce recipe on by : Kevin
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Soul & Southern Food CookbooksFrom May 9 to 14, we’re heading to the Northeast’s sprawling antiques fair in Brimfield, Massachusetts, with Pottery Barn. Won’t you come visit us? And for all you newcomers, we put together a what, why, and how on the whole thing—read on for all the details. So you’re going to Brimfield,
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2 May, 2017

The Ice Cream That’s Black As Charcoal

Posted in : Mississippi comeback sauce recipe on by : Kevin
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Soul & Southern Food CookbooksLast month, Little Damage, a soft serve joint that opened in Los Angeles in February, unveiled a flavor it’s dubbed Almond Charcoal. It’s made with almonds and activated charcoal, giving it a tar-black appearance and a slightly metallic-looking finish. Following this flavor’s rather meteoric success, Little Damage swapped it out for
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2 May, 2017

The Mesmerizing Way Danny DeVito Peels a Hard-Boiled Egg

Posted in : Mississippi comeback sauce recipe on by : Kevin
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Soul & Southern Food CookbooksIn March, Danny DeVito made his Broadway debut in a production of Arthur Miller’s The Price as used furniture dealer Gregory Solomon. It’s quite a demanding role. In one scene, DeVito must peel and eat a hard-boiled egg and still say his lines without choking. Over the weekend, the Times theater
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