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Raclette, the Cheese, also the Dish
Meltingly Delicious
Mar 2
•
Edward Behr
15
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The Art of Eating
Raclette, the Cheese, also the Dish
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2
February 2025
Making Your Own Wine Vinegar
Practical Advice
Feb 21
•
Edward Behr
6
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The Art of Eating
Making Your Own Wine Vinegar
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1
The Best Red-Wine Vinegar You’re Likely to Find Is the One You Make Yourself
It Does Involve Some Acceptance of Nature
Feb 14
•
Edward Behr
8
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The Art of Eating
The Best Red-Wine Vinegar You’re Likely to Find Is the One You Make Yourself
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3
Le Pain de Gênes
The Original, Simple, Delicious French Almond Cake
Feb 4
•
Edward Behr
17
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The Art of Eating
Le Pain de Gênes
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2
Hello, Bonjour, Hola
The United States, Canada, and Mexico
Feb 2
•
Edward Behr
55
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Hello, Bonjour, Hola
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16
January 2025
What to Plant This Year?
Vegetable Varieties with Real Flavor
Jan 26
•
Edward Behr
13
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The Art of Eating
What to Plant This Year?
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2
Nobody Likes Prunes
Which Is Not Really True
Jan 20
•
Edward Behr
14
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The Art of Eating
Nobody Likes Prunes
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4
The Last Shepherds of the Pirin Mountains
Book Review
Jan 11
•
Edward Behr
15
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The Art of Eating
The Last Shepherds of the Pirin Mountains
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1
Citing Organic
An Act of Optimism
Jan 3
•
Edward Behr
10
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The Art of Eating
Citing Organic
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December 2024
Craig Claiborne’s Eggnog from 1959
Three Kinds of Foam
Dec 27, 2024
•
Edward Behr
14
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The Art of Eating
Craig Claiborne’s Eggnog from 1959
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7
A Not-Famous Red Wine, Grolleau in Anjou and Touraine
With Some Broader Wine Questions and Tentative Thoughts
Dec 18, 2024
•
Edward Behr
7
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The Art of Eating
A Not-Famous Red Wine, Grolleau in Anjou and Touraine
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Native Pecans
The Advantages of Wild
Dec 8, 2024
•
Edward Behr
11
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The Art of Eating
Native Pecans
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4
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