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From vegetarian to double beef, one simple method produces countless ... - San Francisco Gate
Wednesday, October 15, 2008 As we pushed through the front door, we were hit by the aroma of cumin hanging languidly in the air. The table was already set with small bowls overflowing with garnishes surrounded a big, steaming pot of ... chili? I was ...
Read more...Home plate - Concord Monitor
Barbara Kingsolver's, book Animal, Vegetable, Miracle (this year's Concord Reads selection), though a deeply philosophical work on eating locally, is also the kind of book that makes a reader laugh out loud. Some of my favorite moments in it are ...
Read more...Chili masters hawk hot stuff - Myrtle Beach Online
A breeze blowing over Murrells Inlet cooled the overheated brows of attendees who munched chili and raised money for environmental causes during Sunday's "Lip-Rippin Chilympics" competition. The cook-off at Spud's Restaurant on U.S. 17 Business ...
Read more...Catering to the needs of Indian food fans - Boston Globe
Guru the Caterer's logo advertises "Divine Indian food for brilliant minds," and that says it all (at least the divine food part). The little storefront in Somerville's Teele Square offers only takeout right now, but owner Pushp Bhetia is expanding ...
Read more...The real pho - Delaware Online
Settling down with a bowl of soup has long been one of my favorite culinary pleasures. While living in Washington, D.C., a steaming bowl of pho, the classic Vietnamese beef noodle soup, at a traditional restaurant near my apartment was always a much ...
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