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Market Watch: Controversial picks at Santa Monica's Main Street farmers marketOpening up applications for prepared-food vendor spaces led to some newcomers displacing some market regulars. Not everyone approves. 
At Test Kitchen, the menu is in constant fluxOne day, it can feature modernist cuisine. The next, tapas and international fusion. The only fixture at the pop-up restaurant is change.... 
Son follows in late winemaker Didier Dagueneau's storied footstepsThe Frenchman's untimely death in 2008 led many to wonder what kind of legacy would emerge from his vineyards. His son surprised everyone... 
The Review: Hotel Shangri-laFormer Tower Bar chef Dakota Weiss has helped make Hotel Shangri-la's cozy dining room a spot to check into. |
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The result is a wine with a rich and honeyed perfume and finely spun flavors of hazelnut, citrus and slate.
Beer of the Month: Moylan's Brewing Kilt Lifter
You might even want to try it with ice cream; say, vanilla sprinkled with chopped peanuts.
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A sure cure makes for delicious fish
Restaurateurs are using a time-honored preservation technique to produce vibrant flavors, and you can try it at home.
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This wine isn't shy: It has a rich, full flavor and a vibrant acidity.
Kickstarter's growing grass-roots food scene
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Beer-baked mac 'n' cheese from Rackhouse Pub in Denver
This recipe combines no less than five -- yes, five -- kinds of cheese in a rich base lightened with a cup of amber ale.
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