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To make mac and cheese from scratch, there’s no better demonstrator than the buoyant and charming Marcus Samuelsson, one of America’s most popular chefs. Chef Samuelsson grew up in Sweden. There he had meat balls with noodles, but didn’t discover macaroni and cheese until he moved to the U.S. “You learn a dish, and…
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Habitués of Japanese restaurants know edamame (pronounced eh-dah-MA-may), the young, green soybeans full of flavor and nutrition. They’re available nationwide in the frozen vegetables aisle of supermarkets. These baby soy beans are not only delicious; they’re rich in vitamins and minerals. In fact, edamame are the only vegetable that offers a complete protein profile, equal…
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Delicious beer mustard from Ringhand. Photo by Elvira Kalviste | THE NIBBLE. Occasionally, a particularly homespun product arrives at THE NIBBLE. Such was the case with a squeeze bottle labeled “Beer Mustard.” The computer-printed label had only the ingredients,* a sketch of two steins of beer and, in tiny print in one corner, the…
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