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Food Network: The Blog

Is it all glamour, glitz, casual chats with Alton Brown, and free-flowing brioche backstage at the Food Network? According to the channel’s new blog, not so much. READ MORE

Fly Me to the Moon

When it’s wrong to eat locally: Researchers in New Zealand debunk the “food miles” theory. Well, sorta. READ MORE

Lethal Leaves

An E. coli outbreak traced to prewashed, bagged spinach has caused federal health officials to recommend that consumers stay away from the bagged greens. READ MORE

Talking Pizza in Poughkeepsie: Solid Square Pie at Aloy’s

Aloy’s, open since 1929, has had a few years to perfect its pizza sauce. It’s long simmered, rich and intense, with a pleasing hint of caramelized onion–terrific atop thin, crisp square pies with mozzarella, grated Parmesan, or both, says NewYorkDave. READ MORE

What’s Cooking in the Kitchen

The Kitchen nails traditional dishes, like crisp gai lan in garlic sauce and chow fun with a delicious, eggy sauce. But be sure to check out the chef’s more unusual, creative dishes, like duck and fish with peppercorns, says alfairfax. ... READ MORE

Three Chinese Favorites (and Why Hounds Love Them)

Congee Village is a perennial hound haunt for satisfying Cantonese chow. Pan (who has eaten a wide swath through the menu) and other devotees offer a few reasons: ... READ MORE

Where the Coctele Glass Runneth Over

After months of searching for a kick-ass Mexican seafood cocktail, Ollie reports finding the best campechana outside Mexico yet. ... READ MORE

A Pint of Clam Chowder

It’s not yet time for local crab, but in the meantime, Spud Point Crab Company has beautiful clam chowder. It’s a white chowder with tons of chunks of sweet, tender clams and irregular pieces of potato. ... READ MORE

Not-So-French Dip

The great pitfall of Los Angeles’ great sandwich, the French dip, is that the beef is often bland and flavorless. Yes, even at Philippe’s (where most hounds prefer the lamb or pork). Want better beef? Go for a prime rib dip. ... READ MORE

Stuffed French Toast

Stuffed french toast is most often filled with cream cheese or mascarpone, but fruit, chocolate, preserves, and any combination of these are also popular. There are two ways to achieve the “stuffed” effect. One is to use a soft, thick-sliced bread, cut a READ MORE