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Speckled Trout In Parchment With Basil, Cilantro And LimeLast weekend, my dad was in town for a visit. About an hour after his plane touched down, and on the recommendation of several friends, we went fishing for redfish, trout and whatever else would bite with guide and longtime Charlestonian Peter Brown. Though the redfishing was really good, the sp... |
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Fall Breakfast FusionNow that fall’s here, I’m settling into my new home on a small barrier island near Charleston, SC. And after a long summer hiatus, my cookbook writing and testing has begun in earnest — an exploration of the relationship between Southern (U.S.), and Southeast Asian food and coo... |
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Breakfast FusionNow that fall’s here, I’m settling into my new home on a small barrier island near Charleston, SC. And after a long summer hiatus, my cookbook writing and testing has begun in earnest — an exploration of the relationship between Southern (U.S.), and Southeast Asian food and coo... |
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The Perfect Fruit And Other Summer DistractionsThis space has been quiet for the past couple of months, and we’ve neglected to explain why. The short answer is that we’ve had a really busy summer. My book about the pluot was published last week by Bloomsbury and is now available at bookstores everywhere. In The Perfect Fruit: Good... |
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Drink The Whiskey Robber (And Then Read It)Today is the 10th anniversary of Attila Ambrus’s escape from prison. A folk hero around the world, Ambrus is a former professional hockey goalie (maybe the worst ever to play the game) who was finally arrested in 1999 after robbing more than two dozen Hungarian banks (often with great panac... |
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Shrimp BountyI just got back from a good long trip to the panhandle of Florida along the Gulf of Mexico coast, where we’ve been vacationing since I was little. I’ve always appreciated the amazing seafood down there, but there’s one thing in particular I look forward to each trip — the... |
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