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Life
Food and Drink
Food and Drink
Eric Akis: Dried legume seeds are so hot right now
The United Nations has聽proclaimed 2016 鈥淚nternational Year of聽Pulses鈥 and that recognition is good news for 91原创 farmers. Pulses are the nutritious, dried, edible seed of a legume, such as chickpeas, beans, peas and lentils.
Mar 2, 2016 6:00 AM
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Ask Eric: Ginger versus galangal in Thai cuisine
Dear Eric: Can you tell me the difference between galangal and ginger? Jen This question was posed not long after I published a recipe for Thai-style curry.
Feb 27, 2016 6:31 AM
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The bitter truth about produce: Nutrition lost in quest for taste
Foodie and author Jo Robinson wants us to take a bite on the wild side and not fear foods that are bitter, sour or acid.
Feb 25, 2016 6:00 AM
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Eric Akis: Italian aromatherapy
A simmering pot of pasta e fagioli smells so good, you'll forget all your worries
Feb 24, 2016 6:00 AM
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Ask Eric: Quail ideal for special occasions
Dear Eric: I am looking for a foolproof recipe for quail. I am hoping to do them for an 80th-birthday dinner. Marilyn Quail is a game bird, but the ones for sale in some butcher shops and supermarkets were farm-raised.
Feb 21, 2016 6:00 AM
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Eric Akis: When life gives you Meyer lemons
If you like juicy lemons with a聽thin, edible rind, that are aromatic, not too tart and are full of culinary possibilities, you can thank Frank Meyer for the pleasure. In the early 1900s, Meyer worked for the U.S.
Feb 17, 2016 6:00 AM
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Ask Eric: Green (or red) says Thai curry
Dear Eric: I have digestive/intestinal issues and really miss my favourite green and red curry dishes. I would need to avoid soy sauce, fish oils, dairy, gluten and nut oils.
Feb 14, 2016 4:05 AM
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Eric Akis: Surf and turf still says class
Elite meal that came to be in the 1960s remains a hallmark of fine dining
Feb 10, 2016 5:02 AM
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Ask Eric: A meal full of beans with the right texture
UN鈥檚 international year of the pulse a good time to try this healthy, meat-free version
Feb 6, 2016 1:43 AM
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Waste not, want not
Offset high grocery prices by planning more and throwing out less, experts say
Feb 3, 2016 8:26 PM
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