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AN EATER’S GUIDE TO GARFAGNANA, ITALY
Siena and Florence are crowded with tourists, but this lesser traveled corner of Tuscany is a mountainous wonderland for adventurous gourmands.
TOP NEWS
The best flour for making gravy is Wondra
Unitasker ingredients are often annoying, but Wondra flour is the real deal.
One of the most influential chefs in Britain, Alastair Little, has died
His eponymous Soho restaurant, which opened in 1985, helped set the wheels of modern British cooking in motion.
Meet the Cambodian Cowboy, a Texas barbecue pitmaster in LA’s Long Beach
Pitmaster Chad Phuong is cooking up some of the most inventive weekly barbecue in Southern California, merging heartland American meats with not-so-subtle Cambodian influence.
Farewell to the Chop Suey Sandwich, an unlikely icon of Massachusetts’s North Shore
While a couple renditions of the sandwich remain, its best-known source, Salem Lowe, closes this month after over a century.
We should probably be drinking more pastis
As much a drink as a ritual, the liqueur and its easily riffable recipes are built for late-summer leisure. (via Punch)
The Garden Room
THESE 11 ATLANTA RESTAURANTS ARE SIMPLY BEAUTIFUL
Atlanta restaurants where style and substance merge into undeniably beautiful design and decor.
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TODAY'S VIDEO
WATCH: HOW A GOCHUJANG MASTER PERFECTED A 100-YEAR-OLD RECIPE
GIF: Carla Francescutti/Nadia Cho/Gerald Lee/Tim Han/Charlotte Carpenter
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