How food brings us closer together even at the end of life, via NYT.

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  My Dinner with Pardus Originally posted July 31, 2008 Do you have any veal hearts?” Pardus asked. The vendor, with happiness and surprise, said, “I do!” He pulled it out of the cooler and said, “How about five bucks?” “Sold!” What happens when a chef visits for the weekend? My old instructor and now close friend Mike Pardus (pronounced PAR-dus—some people think because he’s a chef, it’s pronounced par-DOO) visited recently. The main fact about Michael is that he is a cook in every fiber of his body, meaning, in part, that when he’s away from his work as a chef instructor at the CIA, when he can do anything he wants because he’s on holiday, he chooses to cook all day. Which is what we did. An impromptu meal, Cleveland style. The occasion Read On »

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One of my missions in writing about food is to encourage more people to cook for their friends and families. Many, many people tell me, “I want to cook healthy affordable meals for my family, but I’m just so busy.” So, I did a post on staple meals, since staple meals, the ones you return to on a weekly basis, are defined by ease, speed, goodness of flavor, and economy. (Another of ours is tomato basil pasta—see the iPhone video of a cool tomato water technique.) The first thing you need to do to make it easy for your busy schedule is to plan! Have a plan. The above is one of our summer favorites, the same staple meal I posted about before, only on the grill. Especially great on hot nights when you don’t want Read On »

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Mom took the whole family on a trip to canyon country all of last week and I’m just getting back up and running (family vacations really take it out of you). Flew into Vegas for one night, Donna and the kids had never been—and I still think the place is a vision of the end of the world, and 24 hours in Vegas is 21 hours too long (kids loved Cirque de Soleil Mystere, and I love the civilized oasis of Bouchon in the Venetian). At our last stop, Sedona, AZ, they had a continual supply of crisp, cool beverages made from the prickly pear, and on our last day we took a Pink Jeep, bone-rattling, off-road tour and saw many of these. I’d never been to this part of the country and had virtually Read On »

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Harold Dieterle, of Top Chef shares memories of catching and preparing crabs with his mother, via WSJ.

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