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Updated Jul 25, 2016 at 12:08 PM

To be perfectly clear, we are talking about wine aged in barrels once used to age whiskey. We are definitely not talking about any whiskey being added to wine. That would be simply outrageous.

Updated Jul 25, 2016 at 8:44 AM

With all the special diets and international cuisines influencing American palates, the good ol’ burger has lost some of its foothold. I confess that I almost always bypass beef for turkey, lamb, fish or even veggie burgers, particularly ones that...

Updated Jul 22, 2016 at 12:10 PM

Granted, this may not be the best or even the most appropriate method for cooking meat, but it is possible, which means there’s hope for those of us who still need our training wheels on when it comes to cooking or just don’t have access...

Updated Jul 22, 2016 at 8:36 AM

The “blended burger,” featured in this week’s A la Carte, is a concept I’ve long championed. In one of this blog’s first posts, I sang the praises of moist turkey burgers made by cutting the meat with tofu. Replacing some of a burger’s meat with...

Updated Jul 21, 2016 at 11:27 AM

For some people, the only reason to grow cucumbers is to make pickles. I love pickles, but if I barely have time to pick my cucumbers, I definitely don't have time to pickle them. That's why, in summer, simple dishes rule.

Updated Jul 20, 2016 at 2:52 PM

There are no taco salads in Mexican kitchens. At least I have never, ever seen or heard of a taco salad either in Mexico or served in a Mexican's home, wherever that may be in the world.

Updated Jul 20, 2016 at 9:24 AM

While transplants are common in the Rogue Valley, Greg and Debbie Schultz of Schultz Wines have come farther than most: Baton Rouge, Louisiana. Their Southern roots are apparent in their voices and their charm. On a recent afternoon, I...

Updated Jul 20, 2016 at 8:39 AM

Hamburgers are always a hit. Especially in summer. Especially on an outdoor grill. On a rooftop. At sunset. In a foreign country. Last week, some young professionals invited friends, neighbors and officemates to celebrate an American...

Updated Jul 20, 2016 at 8:30 AM

As my food processor largely lay idle over the past few years, I’ve relied more on my food mill. Mine is a low-tech, hand-cranked, stainless-steel model with screens in three gauges that not only puree foods but simultaneously strain out foreign...

Updated Jul 20, 2016 at 8:27 AM

Q: I found a way to preserve whole garlic cloves online. I followed the directions: Garlic cloves peeled and well rinsed and put into a jar. Poured boiling distilled white vinegar over them and closed the lid. They were to come to room...

Updated Jul 20, 2016 at 8:18 AM

Heading to the beach this summer? Or maybe you’re planning a stay-cation on a lawn chair in the backyard. Either way, a new crop of books makes for perfect summer reading for the food enthusiast, starting with...

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