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Tidings of Great Joy Regarding Cheese Scones

The scone situation in the United States is pretty sorry, says Havalinah. When they exist, they’re huge, hard monstrosities that would be better for recreating certain large, stone Druid landmarks than for eating. At its best, a cheese scone should be a READ MORE

Noo Na: Relief for Korean-Challenged Prospect Heights

Month-old Noo Na isn’t the most authentic Korean restaurant in town, but Prospect Heights hounds are mostly happy to have it given the long-standing scarcity of kimchi in Brooklyn. Seasoning is muted and panchan servings are sparse, but flavors are bright READ MORE

Mussels in White Wine Sauce

A classic dish that’s quick to make, mussels steamed in white wine with a couple of aromatics is much more than the sum of its parts; the wine and mussel liquor combine to create a heady sauce. Make sure to have a loaf of good bread on hand to sop up ever READ MORE

Diving for Gyros at Panos

Gyro lover BearCity has settled on a favorite: Panos Char Broiler, a drab dive in the Valley. A huge amount of well-seasoned beef and lamb with some fresh tomatoes, slathered in cucumber-yogurt tzatziki and wrapped in a grill-toasted pita, explodes with READ MORE

Cooking with Duck Fat

Chowhounds agree that duck fat is one of the tastiest things you can cook with. Here are some favorite ways to use it: Potatoes fried or roasted in duck fat are just about perfect. Duck fat is also great for cooking grilled cheese, frying eggs, and sa READ MORE

Just Keep Telling Yourself It’s Make Believe …

A Photoshop contest mixes the sweet and the savory. But not in a good way. READ MORE

Freezing Cooked Pasta

You can make your own pasta TV dinners, by freezing leftovers. Cooked, sauced pasta freezes well. A large pan of lasagna almost always yields leftover portions. ... READ MORE

XO Sauce

XO Sauce, also called Hong Kong sauce, is a Cantonese sauce/condiment. It’s very pungent and is made with dried fish, scallops or shrimp and spices. Like anchovies, it will add depth of flavor to all sorts of dishes, from stir fries to BBQ sauce. ... READ MORE

Picking on the Little Guy

Small farmers screwed by the E. coli scare, sez Mike Pollan. He makes a case for buying local and against torturous federal regulations in The New York Times. READ MORE

Up to Mom’s Standards: Alejandro’s Filipino Cuisine

Being Filipino, pleasurepalate is super picky when it comes to Filipino food. Magic Wok came close to her mom’s high standard of cooking, but Alejandro’s has blown that right out of the water. Spicy goat stew features tender meat that’s not a bit ga READ MORE