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Enough Garlic

November 13, 2014
By Ari
Enough Garlic

Sowing garlic in your garden means that you will always have something growing. It’s planted in autumn, when the rest of the garden is about done. The cloves send out roots, but don’t sprout, and patiently brood through the winter before making their moves in spring. The shoots are a foot tall when the...

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Tomato Juice Tabouli

November 13, 2014
By Ari
Tomato Juice Tabouli

This time of year, with parsley, tomatoes, cucumbers and onions all in season, my thoughts inevitably turn to tabouli, the Old World parsley salad. It’s a dish with rich history across the Middle East and Mediterranean regions, from Lebanon to Israel to the Caucuses....

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Minding your Table Manners

November 13, 2014
By Ari

Amy Alkon (aka The Advice Goddess) writes a nationally syndicated advice column and is the author of the new book, Good Manners for Nice People Who Sometimes say F*ck (St. Martin’s Griffin)(http://amzn.to/1fFtWFy). The book has a chapter called “Eating, Drinking, Socializing,” with some interesting...

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Pickled Pepper Ology

November 13, 2014
By Ari
Pickled Pepper Ology

In a perfect world, there would be a jar of pickled peppers on every table. If there were, the food on those tables would taste better. In order to...

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Sun Tea, or not Sun Tea?

November 13, 2014
By Ari

Summer and iced tea were made for one another. Each needs the other in order to provide maximum enjoyment to the person lucky enough to reside at the intersection...

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Fall Planting

November 13, 2014
By Ari

A midsummer sowing If you’ve been a diligent gardener this year, chances are the rewards are starting to add up. With a big, juicy garden finally in cruise mode,...

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BLT: Theory and Practice

July 23, 2014
By Ari
BLT: Theory and Practice

If it wasn’t for the tomatoes, the BLT sandwich could be a four-season delight. But the tomatoes that it contains must be fresh, which limits when the bacon, lettuce...

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Food for Free

July 23, 2014
By Ari
Food for Free

The voice on the phone gave me directions to a house in a residential neighborhood. The way she spoke made me feel vaguely like James Bond receiving an assignment...

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Metal Health–or lack thereof

July 23, 2014
By Ari

Heavy metal pollution makes no distinction between how crops are grown. Supposedly clean agricultural practices like organic will offer no protection, if the likes of cadmium, arsenic, lead, nickel...

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The Soul Food of Wisconsin

July 23, 2014
By Ari
The Soul Food of Wisconsin

People from Wisconsin are generally a congenial, easygoing lot. Those Cheeseheads love their Green Bay Packers, their Friday Fish Fry’s, and their beer and bratwurst, and aren’t big on...

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American Phomance

July 23, 2014
By Ari
American Phomance

Pho, the Vietnamese beef noodle and herb soup, has charmed the world in recent decades. A simple meal that engages many senses, pho is Vietnamese comfort food. It will...

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Pea and Mutton Salad

July 23, 2014
By Ari
Pea and Mutton Salad

“We’re creamy,” said Luci Brieger, a vegetable farmer, when I asked how she and her family were doing. “We’re having a creamy summer.” She said this knowing I’d called...

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Eggs with Dregs

July 23, 2014
By Ari
Eggs with Dregs

There was a brief, glorious period in my life during which I thought I had invented a delicious breakfast dish that, it turns out, has long existed. Migas translates...

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Just don’t call them flowers

July 23, 2014
By Ari
Just don’t call them flowers

The term “scape” describes a structure that emerges from the tops of some garlic plants. Scapes are not flowers, but are often referred to as “garlic flowers,” and are...

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Mangoneada: a raging shakedown in your mouth

July 23, 2014
By Ari
Mangoneada: a raging shakedown in your mouth

On paper, a mangoneada has no business tasting this good. There are too many big personalities involved, too many loud notes of sour, salty, sweet, and heat. It’s too...

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