The Art of Eating In Book Giveaway

Cathy Erway gave up eating out in New York and started cooking for herself, a two-year experiment she chronicled on her blog, Not Eating Out in New York. Restaurants, take out, and street carts were out, cooking for herself, foraging, and freeganism was in. Cathy’s story is interesting for anyone trying to live frugally by… 

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Healthy Bread in Five Minutes a Day

To say that the Artisan Bread in Five Minutes a Day method changed the way I bake bread for my family is an understatement, because suddenly we had buckets of dough hanging out in refrigerator rather than containers of sourdough starter. My starters always seemed temperamental, or more likely I didn’t do such a good… 

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Hog Wild Chopsticks for Kids

My chopstick collection began innocently enough, just a bag of cheap restaurant-style wooden chopsticks to use and reuse at home, but I had long admired the heights of functional artistry that some chopsticks achieve: the sleek design of metal chopsticks, the colorful surface of lacquered chopsticks, the Zen feeling of carefully smoothed wooden chopsticks. They… 

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Cuisinart Ice Cream Maker

My parents had one of those old-fashioned ice cream makers where the large metal canister sat inside a wooden bucket. Dad would bring home dry ice and we knew Mom was going to make ice cream, often banana, which was our favorite. Mom and Dad had to mediate the arguments between all of us kids… 

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The New Portuguese Table

My love for authentic regional foods prompted me to accept an invitation to review David Leite’s new cookbook, The New Portuguese Table. Though I have eaten Portuguese food, I never made it until now, and I somehow managed to miss the Iberian Peninsula on my trip through Europe in the mid 90s. Leite’s book has… 

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Rosa’s New Mexican Table

Whenever I shop at a TJ Maxx, Ross, or Marshall’s, I always check the books section because occasionally I stumble across a good cookbook bargain. On my most recent visit, I found a copy of Rosa’s New Mexican Table for just US$7.99, and knowing the restaurant’s reputation and the book’s James Beard Award nomination in… 

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