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Potluck: Paula Deen, processed food, new Houston mag

Unless you’ve been living under the stove, you know that Paula Deen, a leading exponent of Southern cooking, has spent the week being battered and fried over her use of racist language and acceptance of crudeness in the kitchen of Uncle Bubba’s Seafood and Oyster House in Savannah, Ga., which she owns with her brother Bubba …

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Potluck: Pit beef, apricots & other tasty links

Do the words ‘beef barbecue’ conjure images of long-tended fires and meltingly tender slices and chunks of brisket? Not in Baltimore, where pit beef, like Charm City itself, is a little…different. In Nebraska, where grain-fed beef reigns, Prescott Frost, a great-grandson of poet Robert Frost, is on an uncommon quest to breed a better grass-fed …

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Potluck: Lobster or chicken in every pot?

Lobster ranks as an extravagance, unless you’re lucky enough to visit a seafood shack along Maine’s rocky shore. But the crustacean once was so plentiful and cheap in America that it was called “the cockroach of the ocean,” Daniel Luzer writes in Pacific Standard’s “How Lobster Got Fancy.” In colonial Massachusetts, lobster reportedly washed up …

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Potluck: Frozen treats and other tasty links

The old-fashioned ice cream and soda shop is making a big-time comeback. One of the latest additions? OddFellows, in Brooklyn, where a changing list of ice cream flavors ranges from chocolate chunk to chorizo caramel. But there’s no need to travel to Brooklyn for exotic flavors when you can make your own at home, as …

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Potluck: Matters of taste, ethnicity and grilling

My husband recoils at cottage cheese and yogurt, items that appeal to the dairy princess in me. (I do make a mean yogurt from scratch, best when swirled with a rhubarb-orange puree.) Nature or nurture? Tom Vanderbilt delves into the mysteries of food likes and dislikes in Smithsonian magazine’s second annual food issue. “What is …

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Potluck: Texas BBQ & other tasty links

We like this Kickstarter project, which aims to finance a series of small-format cookbooks. The booklets, hand-bound with butcher’s twine and printed on high-quality paper, each focus on a single ingredient (the first three in the series are on eggs, tomatoes and strawberries). There’s something appealing about their look (which, admittedly, we’ve only seen online) …

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Potluck: Bug gastronomy & other tasty links

It’s been a big week for bugs. Nordic Food Lab, a nonprofit research organization started by Rene Redzepi, famed chef of Copenhagen’s Noma restaurant, announced a project aimed at getting more people to eat insects. Bugs are known to be a good source of protein and fiber. But the lab’s project focuses on making insects …

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Potluck: A roundup of what we’re reading on the web

It’s strawberry season here in D.C. Sure, we could make another batch of strawberry jam but why not make something fresh, something fun, something with a little fizz? Why not make homemade strawberry soda? Spring also signals the start of the entertaining season. For those of us who need a little help pulling off the …

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