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Tom Sietsema reveals which restaurants deliver the most culinary bang for the buck and explores three local dining trends.
» Video: At Ray's Hell-Burger, It's All About The Meat
» Local Trends: Bustling Wine Bars | Lust for Pizza Crust | Juicy Burger Joints
» Live Discussion: Ask Tom, 11 a.m. ET Wednesday, Oct. 15
When chopped, onions unleash a type of chemical warfare on tear ducts. Water can serve as a counter-offensive.
A forward-
thinking country store shines a spotlight on eating locally.
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Dinner in 40 Minutes:
Sage, Fennel and Pernod Pasta
Oddly enough, this sophisticated recipe's complementary trio of ingredients -- pungent herb, anise-y vegetable and licorice liqueur -- does not add up to flavor overload.
At Asian Spice, a Continent of Cuisines
If it comes with an Asian accent, it's likely to surface at snazzy Asian Spice, where sushi, pad Thai, spring rolls and bulgogi are all part of the menu.
Local Vinters Try to Grow Respect
Area wines -- broadly defined as any wines not from the dominating West Coast regions -- are getting better, which makes the prospect of drinking locally that much more appealing.
Wine Column Archive
Chef Susan Callahan shares simple cooking and baking tips that make a
big difference.
Also: Staff Favorites | The Gastronomer | Chef on Call | Farmers Markets
