Before hosting his popular comedy festival, Eugene Mirman spoke to us about where to find swordfish pastrami in Boston, the most explosive thing he's infused into vodka and the link between Chinese food and comedy.
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Chefs have been pickling and fermenting in their basements and walk-ins since the dawn of restaurants. But now, enterprising chefs are getting seriously creative with every part of their preserves.
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Chances are you know how to make a tart or compote with the beloved vegetable, but we've come up with a couple of new ways to work with those bitter stalks (hint: fried rice and rhubarb is now a thing). Prepare to be tickled pink.
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Learn how to make shrimp fried rice with pickled rhubarb that adds a hit of color and punch.
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Learn how to make cardamom-scented pound cake speckled with pieces of tart rhubarb and served with black tea-infused cream.
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Spring into the season with this tart rhubarb cocktail.
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It's easy to order Indian takeout, but it can be just as simple (and more rewarding) to make your own. The spices in these recipes for chicken, flattened rice and millet pudding will wake up taste buds you never knew you had.
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How to make Bucatini with Chicken and Pecorino
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Tom Gore Vineyards, first California wine label named for a grape grower, is debuting with three new value-driven bottlings from the 2013 vintage.
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Whether you're a seasoned green thumb painstakingly nurturing seeds or a newbie hoping something--anything--from your garden will be edible, the right gear helps that bounty along (while looking good, of course).
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Where chef Jonathon Sawyer, a poster child for Cleveland pride, likes to eat, drink and schvitz in his hometown.
Read MoreCheck out our guide to Cleveland's most exciting bars, restaurants and shops. Read more!
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Forget froufrou toppings and fancy milks--taking the right approach to the oat itself can transform the ancient grain into something subtle, hearty and alluring. Step one: Soak your oats.
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Meet Wynne Noble, the artist behind some of New York City restaurants' most beautiful plate ware.
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Heather Hardison illustrates gardening 101 in her new book, Homegrown: Illustrated Bites from Your Garden to Your Table.
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For this edition of Secret Weapon, Tim Graham of Chicago's Travelle shares his recipe, as well as his favorite ways to use kasundi.
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Celebrate Thomas Jefferson's 272nd birthday with a TJ-inspired dinner menu of artichokes barigoule, charred peas and olive oil pound cake.
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Vote Tasting Table as The Webby Awards' best email newsletter.
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We get it: Avocado toast isn't going anywhere for a while. But here's why radish toast is its prettier, more interesting cousin.
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Tokaji Aszú? Txakolina? Easy as pie, thanks to our weird wine pronunciation guide.
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Learn how to make chef Curtis Stone's piri piri chicken skewers with cabbage and cucumber slaw.
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Curtis Stone squeezed in some time to drop by the Tasting Table Test Kitchen to show off the grilled piri piri chicken with slaw recipe that keeps him coming home to roost.
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Spurred in part by the growing numbers of gluten-sensitive diners, chefs are embracing alternative grains in all of their dishes. Pasta yields especially delightful results.
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