Laying out scenarios for the Electoral College
Diners are feeling more entitled than ever, and aren’t afraid to voice their displeasure. What’s a restaurant to do?
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Things can get tense at a restaurant when expectations aren’t met. But diners should remember these five simple rules.
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The restaurant’s energy can lead to good food, but the elements that promise to make a dish interesting are often too sparse.
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Recipe for one-ingredient banana ice cream
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ChopChop, a Watertown-based quarterly children’s cooking magazine, surprised the food world by winning the James Beard award for publication of the year.
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If you’re looking for something different, we offer burgers made with ground turkey, salmon, or beets. Warm the buns, add dill mayo, and light the grill.
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Use only dark meat, which has more fat and flavor than breast meat, and add Worcestershire, soy sauce, parsley, and an egg to keep things moist.
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After a bit of trial and error, we created a vegetarian burger with beets, portobello mushrooms, white beans, and cooked brown rice that has a satisfying taste and texture.
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The voluminous menu of American Chinese and Sichuan favorites — created by executive chef Paul Mustacchio — reflects ambitious thinking.
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At Bee’s Knees Supply Co. you can choose from almost 300 farmstead cheeses, dairy products, butcher-shop meats, and pastries.
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Ice cream maker Jeni Britton Bauer first sold her frozen treats with inventive flavors 15 years ago at a marketplace in Columbus, Ohio.
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To celebrate the 100th anniversary of the Perfect Mason Jar, Ball Corp. is releasing limited-edition Ball Heritage Collection Pint Jars.
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Andris Lagsdin’s Baking Steel produces a crust so crunchy, chewy, and charred, you’d think it came out of a blazing wood-fired oven.
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