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Can't face a hot oven? You can make thin-crust homemade pizza on the same outdoor grill you use for burgers.
I haven't gotten around to building my ultimate outdoor kitchen with its wood-burning oven, nor am I planning on heating my oven up to 500 degrees again until autumn, but I sure am making a lot of crisp, thin homemade pizzas this summer - on the grill.
THIS WEEK IN FOOD
The boiling-water bath, it always seemed, was the only way station for all those ears of corn. The pot at the back of the stove awaited its height-of-summer assignment: turning just-picked corn into corn you couldn't wait to sink your teeth into.
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CRAIG LABAN | RESTAURANT REVIEWS
Asian fusion at this Rittenhouse resto-lounge has given way to bistro warmth. The aim is neighborhood appeal - but order with care.
The last time this much good energy surged through Audrey Taichman's resto-lounge at the corner of 20th and Manning, it was 1999 and edamame was exotic, wheatgrass was the word in edible table arrangements, and chic was defined by late-night DJs, squared black leather couches, and shiny metal community tables.
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RICK NICHOLS ON FOOD
WEST GLOVER, Vt. - You can expect certain things here each summer - that Phil Brown down at the rabbitry will insist on undercharging you for rabbit rather than make change from a $20 bill (which compels you to bring him a gift bottle of wine, which he th
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