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  [gallery type="slideshow" size="large" link="none" ids="75424,75422,75423,75425,75427,75426,75437,75429,75430,75431,75432,75433,75434,75435,75436"] Mexican cuisine has no high or low. Unlike in French, Chinese or Japanese cooking, it is from the humble tradition of everyday kitchens that most Mexican recipes are culled. The difference is more a matter of degree of luxury in presentation than of basic cooking concepts. In recent years,

Mise en place for a pickle recipe. Credit: Copyright 2016 Lynne Curry

I have a whole shelf’s worth of books on the art of preserving -- from the "Ball Complete Book of Home Preserving" to Sandor Katz's "Wild Fermentation." All of them attentively detail the equipment, ingredients, safety measures and mechanics of food preservation. But not one of them reveals how an

Chef Bittor Arginzoniz slicing beef. Credit: Copyright 2016 courtesy of Etxebarri

When my friend Andoni Luis Aduriz invited me to dinner in Spain's Basque countryside, I knew the food would be wonderful. Aduriz is the chef at San Sebastián's Mugaritz, one of the world's most famous restaurants, so he knows cooking. But I'll admit I had my doubts when he described

Pan bagnat is a tuna sandwich often found as street food in Nice, France. Credit: Copyright 2016 Sue Style

Pan bagnat, a sandwich bursting with all manner of delicious Mediterranean goodies, is the quintessential street food of the city of Nice, France. As with most foods that have acquired legendary status, pan bagnat has suffered greatly in interpretation over the years. So much so that in 1991 an association, La Commune

Second graders transplant herbs in one of the raised beds at Walker School. Credit: Copyright Carolyn Wason

The thing about rural Maine is that you're guaranteed to run into someone you know at the grocery store, every time. I remember the day I stood in front of the tortilla chips, debating the best vehicle for guacamole, when Julia saw me. "Hi Miss Carolyn!" burst the 9-year-old, "That's my

A plate of fresh figs (Black Mission, Calimyrna and Brown Turkey figs) at the Oaks at Ojai. . Credit: Copyright 2016 David Latt

Here’s the challenge. Create a daily spa menu with 1,000-1,200 calories. Do not use refined sugar or salt. Use fresh fruit, vegetables, low-fat animal proteins, fish and whole grains. That’s how chef Christine Denney at the Oaks at Ojai begins every day. She prepares meals using full-flavored, fresh ingredients. To

Acorn lace cookie. Credit: Copyright 2016 Wendy Petty

Flip through any children's coloring book, and the images depicting autumn will be guaranteed to contain falling leaves, acorns and pumpkins. Acorns are one of the iconic images of fall. But for most, they're simply objects littering the ground as summer fades into snow. In truth, acorns are a very old

Bottles of Campofiorin from Masi Agricola. Credit: Copyright 2016 courtesy of Masi Agricola Archives

Amarone, with its dense Port-like body that drapes the palate like a rich, velvety robe, ranks high on my list of favorite Italian wines Produced in the Veneto region in northeastern Italy, Amarone has layers of earthiness accented with traces of mocha and a hint of bitterness. It is made from