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Recession foods
Keepin’ it real
Pinching pennies at the market — sometimes.
The Culinate 8
New Year’s eats
Traditional dishes from around the world
Features
Irons in the fire
The original nonstick pan
The Culinate Interview
Pauline Baughman
The librarian
Front Burner
Citrus time
Recipes for juicy, wintry treats
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Unexplained Bacon
Looking sharp
How to buy the only knife you really need
The Culinate 8
Tried-and-true holiday food gifts — Make and give edible presents
Our Table
Rice and bean favorites — The ultimate budget meal
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The seven-fishes feast — Or five, if that’s all you can handle
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How to host a potluck — You still need a menu
Editor’s Choice
The Culinate Interview
Jeffrey Alford and Naomi Duguid
The travelers
Front Burner
Stocking up — The basics of making meat stock
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Spice trade — A brief history of cinnamon
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Recipe organizing — Get those ducks in a row
First Person
Tied tight — Does anybody wear aprons anymore?
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Toffee Brittle with Chocolate and Sea Salt
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Joan Nathan’s Jewish Holiday Cookbook
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Rice and bean favorites — The ultimate budget meal