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03/14/2002
Black Beauties Marlene Parrish
Happiness can be a brier patch.
03/14/2002
White Asparagus
Greatly prized in Europe, white asparagus is grown under mounds of earth to protect its pale stalks from the sunlight-inspired chlorophyll that would otherwise turn them green.
03/14/2002
A Thousand Potatoes
Potatoes have been cultivated in the Andes for more than 8,000 years, in incredible variety.
03/14/2002
Hot Potato Connie McCabe
Hot, crispy, and quite irresistible, french fries, in their many guises, are simply too good to be bad.
03/14/2002
Crown of Thorns Eric Lawlor
The majestic saguaro—the tallest cactus in America—is a virtual tree of life for one Arizona Indian tribe.
03/14/2002
Making Cider
The harvest begins in France's cider zone with the gathering of pears in September and can last through January, when the late-ripening apple varieties.
03/14/2002
Holy Guacamole!
Simplicity has rarely tasted so good.
03/14/2002
To the Home of Feta Diane Kochilas
This definitive Greek cheese is made all over the world these days—but its soul is in the Pelopónnisos.
03/13/2002
Corn for Dessert Cathy Young
An Early American pudding remains a New England favorite.
03/13/2002
Pressing Tradition Elaine Sterling
In southwestern France, walnut oil is still made the old-fashioned way.
03/11/2002
Sweet Stuff Catherine Tillman
Some foods just belong together.
03/11/2002
Red, White, and Bitter Peggy Knickerbocker
Radicchio is sophisticated, versatile, definitively Italian—and mostly grown today in California fields.
03/08/2002
Preserving Summer Peggy Knickerbocker
In Russia, where abundance is elusive, the art of pickling keeps flavors alive.
03/08/2002
Sweet and Fragile David Karp
The charentais is like a dream cantaloupe; and now it's a reality in the U.S.
03/06/2002
Puff Daddies
With their delicate crisp walls and soft, cheese-laced, eggy interior, gougères are light enough to whet your appetite but rich enough to satisfy pre-meal cravings.
03/06/2002
Lament for the Bagel Richard Horwich
As flavorings get kinkier and textures puffier, the real thing vanishes, leaving a hole in our lives.
03/05/2002
The Italian Torta Colman Andrews
In the wooded mountains of the Riviera, savory vegetable pies are more traditional than pasta.
03/04/2002
Cool Cilantro Lucretia Bingham
It's pungent, it soothes scorched palates, and it's the most popular herb in the world.
03/04/2002
Stinking Good Paul Levy
A matter of scent and sensibility.
03/04/2002
Fried Nirvana? Carolina Carreno
An account of the Monte Cristo.
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