Chef Marc's Culinary Adventures #14: Chef Damiano FerraroIf Italy is shaped like a boot, then Sicily is its soccer ball. Zoom out and you'll see France situated as the player's body-- okay, enough of the Rorschach-ian Inkblot World Cup metaphors. What I can tell you is...
ReMARKable Palate #46: Chinatown with Vic and Ben, pt 2Chef Mark continues to explore NYC'c Chinatown with Vic Cherikoff and Chef Benjamin Christie. On this installment, we taste a wide assortment of dried fruits and even dried fish, and continue down Mott Street, and learn even more about native Australian...
Whenever people find out that I write about wine, the first question is always "Wow. Do you make a living at that?"...
The luscious blend of peaches, red peppers and ginger seasoned with brown sugar and spices creates a deliciously sweet and spicy barbecue sauce....
Like many of our favorite main ingredients, peaches have a pretty interesting geographic history. First cultivated in China around 4000 years ago, they eventually made it to Persia (now Iran) and the Mediterranean via the Silk Road trading routes....
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