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Fresh, Cheap, and Lovely

It doesn’t look like much–just a couple of rickety tables and an ancient scale–but the little farm stand at Valley End Farm (supplier to Planet Organics) sells great produce cheap and amazingly fresh. Crane melons and heirloom tomatoes are incredibly READ MORE

Chicken vs. Chicken in Korean Flushing

Two Korean imports are playing chicken on Northern Boulevard. Fried chicken, that is. Chicken is the specialty of Bon Chon and Cheogajip, chain outlets that have gone head to head since spring in Flushing’s sprawling Korean section. It’s a chicken explosi READ MORE

Max Brenner: Sweet Nothings for Chocolate Lovers

It’s no place for connoisseurs, but Max Brenner, the two-month-old chocolate fantasyland near Union Square, has its sweet and gooey pleasures. The first U.S. branch of an Israeli chain, it’s part big, buzzing restaurant, part store. The store sells chocol READ MORE

Oh So Simple, Oh So Sublime: Chipotle Sweet Potatoes

“This is so good, but I dare not make it too often because I can eat nearly a whole pan by myself!” moans Nyleve of this rich and addictive recipe for chipotle sweet potatoes. Hounds have been raving about it since she first shared it a couple of years READ MORE

Yeast Takes Waffles into the Stratosphere

What makes a perfect waffle? There’s one ingredient in waffle batter that’s essential to achieving crispy golden perfection: fat–preferably melted butter. Many recipes also incorporate beaten egg whites for a light texture. But the best waffles o READ MORE

Emeril Kicks it Up Another Notch

Don’t be surprised to see Emeril’s face smiling up at you from a sticker on an eggplant. Emeril is now in the produce business (Emeril’s Gourmet Produce), as a partner with Pride of San Juan (a shipper/grower company). ... READ MORE

Mango 101

Mangoes are available year round in most locations; they come from temperate climates all over the world. When a mango is ripe, it will have a little “give,” the way a ripe avocado does. ... READ MORE

A Challenging Assignment

Be careful when bringing your baked goods to work. That’s what got one food blogger and high school literacy consultant assigned to teach an elective cooking class at her school—30 minutes, four times a week, without a stove, oven, or even hot plate. READ MORE

Walking While Eating

Bunrab formulates a hop-skip-jump guide to eating at San Francisco’s Ferry Building. Christy asks: Is it bad form to order just one dish at a restaurant? READ MORE

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic. READ MORE