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Interview with food writer and recipe developer Bobbi Marstellar of Chicago

“For me, leftovers have 9 lives just like bread:  you make stock from the bones, you make risotto with the stock, you make cake from the risotto. Chicken and rice never dies.” Food Philosopher Nancy...

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Interview with Chef Peter Smith of PS 7 in Washington D.C.

A protégé of Jeff Buben of Vidalia and Occidental, Chef Smith of PS 7 has opened a laboratory in DC’s Chinatown for creative American cuisine-  like his Gin and Tonic Halibut and Giniola made with...

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