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Chef holding cup

He launched Smoke late last year, hanging elementary-school pictures of the staff on what he calls the “grandma wall” and building a backyard smoke house: a concrete shack with a 1905 Franklin cast-iron stove bought on Craigslist for $250. He slowly smokes cured pork jowl over pecan wood and serves thin slices of the luscious meat as an appetizer with as many pickled ingredients as possible, including house-made half-sour pickles, pickled

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Spinach, chicken & pomegranate salad

The roast lamb, sweet onions and arugula are all local; the chewy fregola and the capers in the salad’s piquant dressing are not. Before opening Stellina, Caiazzo ran the grilled cheese stand at the Point Reyes Station farmers’ market. He now has grilled cheese sandwiches on his lunch menu, and they’re an occasional special at dinner—made with stuff he really likes.

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Most popular and yummy fish salad for foodie

Fish Salad ingredients and flexible when cooked and are a popular filling in Asian spring rolls. I most often encounter two styles of vermicelli noodles when I’m grocery It’s made with fish sauce and seasoned rice vinegar. Such a yummy salad, it has great flavours. Fish Salad ingredients and flexible when cooked and are a popular filling in Asian spring rolls. I most often encounter two styles of vermicelli noodles when I’m grocery It’s made with fish sauce and seasoned rice vinegar. Such a yummy salad, it has great flavours.

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Scallop Sashimi

The tables below include tabular lists for selected basic foods, compiled from United States … For precise details about vitamins and mineral contents, the USDA source can be used. To use the tables, click on “show” or “hide” at the far right for …

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Fried chicken/fried chicken sandwiches

The lowly fried chicken has become the new object of everyone’s affection. “Fried chicken is the new pork belly!” proclaims Christine Couvelier of Culinary Concierge.

“Americans love fried chicken,” says Bret Thorn of Nation’s Restaurant News, “and especially boneless fried chicken in the form of fried breast in a sandwich or faux wings.” Apart from the taste factor, “Beef prices are at or near record highs,” which

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Island Duck with Mulberry Mustard

Torrisi. The succulent bird has a pungent, sweet mulberry-and-mustard-oil glaze that’s reminiscent of the mostarda he and Carbone made at Manhattan’s elegant Café Boulud. The berries pay homage to the restaurant’s Mulberry Street address. “Another one of our stupid jokes,” Torrisi says.or chef-owners Rich Torrisi and Mario Carbone, this dish’s name is an inside joke and a serious reflection of their food philosophy. The pair use only US ingredients for their Italian-American prix fixe dinner menu. For instance, their ducks come from Long Island, New York. “We think it’s funny to say ‘island duck’; it sounds exotic,” says Torrisi. The succulent bird has a pungent, sweet mulberry-and-mustard-oil glaze that’s reminiscent of the mostarda he and Carbone made at Manhattan’s elegant Café Boulud. The berries pay homage to the restaurant’s Mulberry Street address. “Another one of our stupid jokes,” Torrisi says.