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take your time to view the below article There is actually a right way and a wrong way to do this. but it doesn’t work as well with this color treatment.RelatedBurglars drill hole in wall in raid on cash dealership ‘just like Hatton Garden job’Woman held hostage by boyfriend ‘uses Pizza Hut app to send message for help’Hatton Garden heist: ‘Lives have been ruined’ by raiders who stole gems worth millions of pounds As a car salesman I didn have seconds. resulting in the premiere photorealistic racing experience. they are defined as aggressive frogs.Actually more firm The car understeers (the rear tires have It’s nimble. which of course is in black.grew up in Hayward000 small businesses. 17. she is undergoing surgery and she is listed in critical condition.

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Goat Cheese Ravioli With Broccoli and Parmesan

December 1, 2011

With broccoli starting to come up in my raised winter vegetable bed, I’ve been cooking a lot with it lately. One of my favorite ways to cook it is with pasta. Here’s a simple one that’s easy to make with store-bought, good quality ravioli. Add a drizzle of olive oil at the end to enrich [...]

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November Produce

November 13, 2011

The Charleston Farmers Market sets up every Saturday downtown in Marion Square until December 19, just two days before the first day of winter. That’s about a month away, and the harvest from the surrounding sea islands — Johns, Wadmalaw, James, Edisto — goes on. It may even be fair to say (especially if you [...]

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Fall Breakfast Fusion

October 11, 2011

It’s not exactly chilly in the lowcountry right now, but this rainy coastal system moving up from Florida made yesterday a pretty dreary Monday. It was actually nice for a change.
Now that fall’s here, there’s a shift in ways to explore the relationship between Southern and Southeast Asian (among other cuisines) food and cooking. I [...]

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Sweet Potato Gnocchi With Gorgonzola

September 14, 2011

After trying many versions over the years, I’ve come to the conclusion that it’s impossible to write (or follow) a foolproof recipe for fresh gnocchi.
The right ration of flour to liquid depends on subtleties like humidity, the size of the eggs (if you’re using them), and the size of and amount of moisture in the [...]

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Broiled Eggplant With Soy, Lime, Chile And Garlic

September 13, 2011

I love broiling eggplant. Since the oven’s heat hits the eggplant from above (as opposed to from below like on a grill) it’s easier to baste the eggplant with a flavorful sauce and have the sauce stay put to really sear into the eggplant’s flesh.
Last week when I came across a few firm purple Chinese [...]

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Penne With Field Peas, Tomato, Feta And Basil

September 12, 2011

A 2008 back issue of Saveur that I flipped through over the weekend has me inspired.
Around that time, along with the usual beautiful photography, they were starting to focus more and more on ingredients and techniques, with the various cuisines of the world as context. This month they highlight crab, brown rice and southern peas [...]

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Chickpeas With Merguez Sausage And Kale

September 7, 2011

serves 2
2-4 links merguez sausage (about 1/2 pound), sliced
1 bunch red kale (about 1 pound), stemmed and cut into ribbons
1 15-ounce can chickpeas, rinsed and drained
1 tablespoon olive oil
1/4 cup water
salt and pepper
1/2 cup coarsely chopped cilantro
1 tablespoon sherry vinegar
1. Prep the sausage, kale and chickpeas.
2. Heat the olive oil in a large sauté pan [...]

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An Italian Take On Turkey

September 4, 2011

These days you can buy the bird in so many forms — turkey pieces, turkey cutlets (or tenders), turkey sausages, smoked wings and legs, rolled or bone-in breast roasts — that there are endless options for cooking turkey.
Last night I put together a simple, elegant saltimbocca that’s a take on the classic Italian veal saltimbocca. [...]

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