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Hungry Magazine - All Things TastyThis is a magazine about all things food.
http://www.hungrymag.com/
This is a magazine about all things food.
http://www.hungrymag.com/
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Hungry Magazine - All Things Tasty | hungrymag.com Reviews
https://hungrymag.com
This is a magazine about all things food.
hungrymag.com
Hungry Magazine - All Things Tasty
http://www.hungrymag.com/2010/09/12/the-kith-and-the-kin-break-up
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Hungry Magazine - All Things Tasty
http://www.hungrymag.com/2009/08/31/grub-streets-state-of-the-food-union/emailpopup
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Hungry Magazine - All Things Tasty
http://www.hungrymag.com/2010/09/02/gettin-my-goat/print
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Hungry Magazine - All Things Tasty
http://www.hungrymag.com/2013/09/13/my-full-response-to-sky-full-of-bacon/print
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Hungry Magazine - All Things Tasty
http://www.hungrymag.com/2009/08/31/grub-streets-state-of-the-food-union/print
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celebrate we will because life is short but sweet for certain: May 2006
http://sars79.blogspot.com/2006_05_01_archive.html
Celebrate we will because life is short but sweet for certain. Monday, May 22, 2006. I'm just sitting here sipping on gin and juice. Actually, it's seagram's wild berries wine cooler. today i acted all spring-summer like and grilled some brats and now i'm drinking wine coolers. my night is complete. Posted by Sara at Monday, May 22, 2006. Thursday, May 18, 2006. To my adoring fans. I am so bad at posting. i could come up with a gajillion excuses but i have only one -laziness. What else is going on. Ok, s...
edibility chicago: October 2008
http://edibilitychicago.blogspot.com/2008_10_01_archive.html
Tuesday, October 21, 2008. Chicago restaurants celebrate National Pumpkin Cheesecake Day. Celebrate Fall with a slice of pumpkin cheesecake at one of these local spots. Is serving pumpkin cheesecake, dusted with cinnamon and topped with caramel sauce and whipped cream, $6. Pumpkin cheesecake comes in the form of a tart, complete with candied pumpkin ice cream and cinnamon-chocolate sauce, $6. Shows up Chicago with its New York-style cheesecake, infused with pumpkin and spices, $7. The treats are topped w...
edibility chicago: February 2009
http://edibilitychicago.blogspot.com/2009_02_01_archive.html
Thursday, February 12, 2009. Unlike me, however, he's usually a little more forgiving with pastries. Perhaps it has something to do with baking being just a mere elective in his culinary curriculum. Whatever it is, I know that I can always make him smile with just the right amount of sugar (pun intended). And just last week I discovered a dessert that nearly burst his pastry lovin' heart with joy. Danish kringles. This article was first published on Examiner.com. World-renowned Chef Marcus Samuelsson.
edibility chicago: December 2008
http://edibilitychicago.blogspot.com/2008_12_01_archive.html
Saturday, December 20, 2008. Marcus Samuelsson: The man behind C-House has a lot on his plate, but he still likes to peel carrots. Chef Marcus Samuelsson does it all. He cooks, he writes, he teaches, he paints. And he still finds time for soccer on Sundays. Dividing most of his time between New York and Sweden, Samuelsson recently paid a visit to his Chicago restaurant, C-House. Where I had the opportunity to catch up with him over a cup of coffee. But passion, skill and an eye for aesthetics quickly tur...
edibility chicago: March 2009
http://edibilitychicago.blogspot.com/2009_03_01_archive.html
Friday, March 27, 2009. Easter Dessert Recipes: Check out these favorite holiday recipes from local pastry chefs. Toni Roberts, C-House. 2 1/2 lbs rhubarb, cut into 1-inch pieces (about 6 cups). 2 1/4 cups sugar. 1/2 cup light brown sugar. 2 tsp lemon juice (zest and reserve for crumble). 1 Heat oven to 400 degrees. 2 Combine rhubarb, sugars, lemon juice, and salt in a large bowl. 3 In a smaller bowl, whisk together the cornstarch and Moscato. Pour over rhubarb mixture and combine. 2 1/4 cup rolled oats.
edibility chicago: Eat Your Words: It's not a joke; you really can consume the creations at the Edible Books Festival.
http://edibilitychicago.blogspot.com/2009/03/eat-your-words-its-not-joke-you-really.html
Friday, March 27, 2009. Eat Your Words: It's not a joke; you really can consume the creations at the Edible Books Festival. As a culture, we're obsessed with food—preparing it, sharing it, smelling it and most of all, eating it. French gastronome and author Jean-Anthelme Brillat-Savarin (1755-1826) put it best in his celebrated book, The Physiology of Taste. This year's festival will feature work from culinary artists, literature-loving chefs and plenty of bibliophiles. The two-hour event will take p...
edibility chicago: David Burke's Primehouse serves up $5 burgers
http://edibilitychicago.blogspot.com/2009/05/david-burkes-primehouse-serves-up-5.html
Sunday, May 24, 2009. David Burke's Primehouse serves up $5 burgers. You can also opt to customize your burger with unique toppings like angry shrimp, lobster slaw and fried egg. For an extra six or seven bucks, you can choose from side dishes like truffle-asiago fries, tempura beans and salt n’ vinegar chips. David Burke’s Primehouse. 616 N Rush (at The James Hotel). I love The James, I love beef, I just ate cold pizza for breakfast, and this sounds delicious . May 29, 2009 at 5:46 AM.
edibility chicago: September 2008
http://edibilitychicago.blogspot.com/2008_09_01_archive.html
Saturday, September 27, 2008. One of everything, please: Miniature desserts at Cafe Ba Ba Reeba. I like tapas for a reason. And it's not the eclectic range of Spanish-inspired fare that reels me. Nor is it the span of spices, meats and artisan cheeses that I know I can always count on at a decent tapas joint. My tapas-love grew tenfold after dessert at Lincoln Park's Cafe Ba Ba Reeba. Never has it been an easy feat choosing from a trailing list of sugar-shackled treats. Typically I'm that girl standi...
edibility chicago: Easter Dessert Recipes: Check out these favorite holiday recipes from local pastry chefs.
http://edibilitychicago.blogspot.com/2009/03/easter-dessert-recipes-check-out-these.html
Friday, March 27, 2009. Easter Dessert Recipes: Check out these favorite holiday recipes from local pastry chefs. Toni Roberts, C-House. 2 1/2 lbs rhubarb, cut into 1-inch pieces (about 6 cups). 2 1/4 cups sugar. 1/2 cup light brown sugar. 2 tsp lemon juice (zest and reserve for crumble). 1 Heat oven to 400 degrees. 2 Combine rhubarb, sugars, lemon juice, and salt in a large bowl. 3 In a smaller bowl, whisk together the cornstarch and Moscato. Pour over rhubarb mixture and combine. 2 1/4 cup rolled oats.
edibility chicago: June 2008
http://edibilitychicago.blogspot.com/2008_06_01_archive.html
Tuesday, June 24, 2008. Laura needed fresh mint last night. The girl's been hooked on mojitos since long before her 21st birthday. At this point, it's more of an endearing quirk than it is a routine habit. We went to the Jewel in Andersonville, but they were all out- this is almost always the case when I need something from Jewel. Damn good). Much like my Sunday dairy scavenging, Laura and I left Jewel empty handed. Sunday, June 22, 2008. Two Guacs and a Girl. 6 PM: Ole Ole. A stark contrast to the reaso...
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the food adventures of lumico ♥
Find us on Instagram! Tuesday, April 28, 2015. IBM Cognitive Cooking and Creative Poutine. Ever have one of those days where you have a few ingredients here and there but dont know what dish you can make without running to the grocery store to buy another few items? Worry not, as Chef Watson can help. When given a handful of ingredients, IBMs Chef Watson can use that data to create new and original recipes. Of it owning at Jeopardy! As a sponsor of last weeks La Poutine Week. IBM hosted a poutine tasting...
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Hungry Magazine - All Things Tasty
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