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Charles Perry is a former rock and roll journalist (staff writer at Rolling Stonein the 1970s) who suavely transitioned into food writing in the 1980s. During his 18 years at the Los Angeles Times’ award-winning Food section he was twice a finalist for a James Beard award. He is a world-renowned food historian who has been cited in books in seven languages, and he is a major contributor to the “Oxford Companion to Food,” a two-term trustee of the Oxford Symposium on Food and Cookery and president and co-founder of the Culinary Historians of Southern California.

Liqueur in martini glasses. Credit: iStock / IJzendoorn

Chambord is a luscious, expensive French liqueur made from black raspberries. Shambord, made from blackberries and bourbon, has a similar flavor but with a

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Cut into strips, kırma tavuk kebabı — “split” or perhaps “pleated” chicken in Turkish — enables marinades to penetrate the meat. Credit: Charles Perry

You say you want a striking way to serve barbecued chicken? Here's one that will stick in your guests' minds. It looks like a

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Too hot weather inspired two cool recipes: a corn milkshake and pomegranate pasta. Credit: Charles Perry

It's hot today. Really hot. That makes me think of two things: the tropics and how much I don't feel like cooking. That's why

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Twenty years after the O.J. Simpson trial, Charles Perry digs out his Jell-O mold of Superior Court Judge Lance Ito to revive an unlikely recipe. Credit: Charles Perry

During the first O.J. Simpson trial in 1995, I was working at the Los Angeles Times, about three blocks away from the L.A. County

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Worth the trouble: a pizza-sized s’more. Credit: Charles Perry

The invention of the s'more was a landmark in American culinary history, comparable to the equally simple and classic root beer float. Neither s'mores

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Main photo: Fish a la Archestratus with tilapia, foreground, and Salmon, Badass Cavalryman Style. Credit: Charles Perry

Most fish are so delicate we add only minimal flavoring, probably nothing more than a squeeze of lemon these days. The ancient Greeks and

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Potato Kebabs (Kartof Kababï). Credit: Charles Perry

They like their shish kebab in the Caucasus. The Azerbaijanis even make a potato version. It's not really that exotic -- just a fancier

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Perfumed dates. Credit: Charles Perry

Ripe dates are pretty lush as they are, but leave it to medieval Middle Eastern cooks to take that quality practically beyond imagining. They

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