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A Short Note on the Best Way to Tell That a Tomato Is Ripe
Plus a Completely Unrelated but Highly Summery Recipe for Lemon Chiffon Pie
Aug 15
•
Edward Behr
11
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The Art of Eating
A Short Note on the Best Way to Tell That a Tomato Is Ripe
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3
Cooking for a Wedding, the Follow-Up
Maybe It Can’t Help But Be a Race
Aug 13
•
Edward Behr
33
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The Art of Eating
Cooking for a Wedding, the Follow-Up
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13
Cooking for a Wedding
Generosity, Practicality, Cost... Hoping It Looks Easy
Aug 3
•
Edward Behr
20
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The Art of Eating
Cooking for a Wedding
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10
July 2025
Zucchini Isn’t (Necessarily) Boring
It Depends on What Kind You’re Eating
Jul 23
•
Edward Behr
15
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The Art of Eating
Zucchini Isn’t (Necessarily) Boring
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4
Black Currants
When They’re Cooked, They’re So Good
Jul 16
•
Edward Behr
11
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The Art of Eating
Black Currants
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7
La Pissaladière
The Niçois Onion-Anchovy-Olive Tart
Jul 11
•
Edward Behr
18
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The Art of Eating
La Pissaladière
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15
June 2025
The Romance and Cost of Great US Cheese
The Value of Artisan Cheese
Jun 29
•
Edward Behr
17
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The Art of Eating
The Romance and Cost of Great US Cheese
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9
Peak Strawberry Flavor
Cooking Won’t Make It Better
Jun 17
•
Edward Behr
14
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The Art of Eating
Peak Strawberry Flavor
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13
Mushroom-Fresh Herb Tart
For Spring and Soon Summer
Jun 7
•
Edward Behr
13
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The Art of Eating
Mushroom-Fresh Herb Tart
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1
May 2025
Green Asparagus Primer
The Maximalist View on Freshness and Grilling
May 31
•
Edward Behr
40
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The Art of Eating
Green Asparagus Primer
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8
Beware Drudgery, Beware Machines
But Less Doesn't Always Work
May 22
•
Edward Behr
12
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The Art of Eating
Beware Drudgery, Beware Machines
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The Italian White Wine Made from Grapes that Grow up Trees
And It's Not Just the Trees that Make Asprinio di Aversa “Ad Alberata” Exceptional
May 13
•
Edward Behr
21
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The Art of Eating
The Italian White Wine Made from Grapes that Grow up Trees
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1
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