Ann Lemons Pollack
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Salt-packed Anchovies
It’s no secret to those who know us well that we’re fond of anchovies. I use them often in cooking, whether chopped and thrown into a salad, used as a sauce ingredient or laid out on a pizza. And our standard anchovy has come to be the salt-packed kind. They’re often hard to find. For
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This Week’s Wine March 12, 2007
There are many ways to look at the constant discussion among winemakers and wine-drinkers – do we blend, or don’t we? Do we make wine that is 100 percent of the named grape, or do we blend three or four types of grapes from three or four different vineyards? Or do we do as the
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About Shad Roe
It’s March, and that means it’s shad roe season. Most Midwesterners will react to that news with something like "Huh?" And even among local foodies, we’re sure that large numbers of them haven’t tasted it. It’s only rarely found in local restaurants, and then as a March special, the way the late Herbie Balaban did.
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Fabulous Bread
For the past couple of months I’ve been raving about a no-knead bread recipe that produces an astounding loaf. This is Serious Bread, slightly sour, chewy, with a great crust. And it’s embarrassingly easy. The dough is a very forgiving one, and it’s a godsend for those of us who physically can’t knead bread and
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This Week’s Wine March 1, 2007
When some of us were much younger, and maybe a little more foolish, Chianti, the red wine of Tuscany, in straw-covered bottles, was the wine of romance. We went to dimly lighted restaurants, often in basements, like the late, lamented Rossino’s of the 1960s. Those bottles, empties used as candle-holders, also adorned the tables covered
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New York, Part 2
As long as you’re visiting New York, there are always many impressive events taking place in Lincoln Center and its surroundings, from jazz concerts at the center’s outpost in the Time-Warner Center a few blocks south, to theaters, concerts at several venues and the Metropolitan Opera in buildings placed in the center’s lovely plaza. We
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Brussels Sprouts
Winter vegetables have always been a challenge to me, not counting potatoes, of course. Just opening a can of something always seems like a cop-out, but after laboring over a main course and salad, most nights the veges came in a slow third as I tried to think of something interesting. But I’ve discovered something
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New York 2007, Part 1
A recent visit to New York City brought us plenty of its usual pleasures, primarily going to theater and restaurants, strolling and visiting with old friends. Shopping can be a close fifth. While the weather was too nasty for a great deal of our usual Manhattan walking, we’re happy to tell you about the food,
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Eau Bistro
We are excited to report on the arrival of a new star—or perhaps it’s the re-appearance of an old one. Or both. Eau, which started out with such a culinary bang in the reborn Chase Park Plaza some years ago and then went adrift, is back. At the helm, as the chef de cuisine, is
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Kim Son Vietnamese Bistro
Another entry in the Olive Boulevard parade of Asian restaurants has arrived. Kim Son Vietnamese Bistro is across the street from the Olive Farmers Market, in another of those buildings that cause St. Louisans to say, "Didn’t that used to be…..?" And yes, Vietnam Star was just the most recent of many occupants. The space