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Content about Herbs

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Cooking from Chicago's New Dose Market, Happening Again This Sunday
The Italian bean salad has been with me a long time, and for good reason.  I've made some variation of beans, herbs, and olive oil dozens of times over the past few years and I never get tired of it.  When it comes to the relationship between deliciousness and effort, this one gets it exactly right.  It's about as easy as mixing the ingredients together and letting the flavors develop, then it's ready to bring to...
Moving beyond pico de gallo into real authentic territory
I thought I knew everything there was to know about salsa.  Tomatoes, garlic, onions, jalapenos, lime juice, salt.  Chop, mix, serve.  It’s an enormous pain, but the alternative (jarred salsa) just doesn’t compare.  Taking the time to chop is a noble pursuit.  That was until Blake visited last weekend.  What he threw together in a matter of minutes turned blood red and clung to every chip like it...
There's a passage in Anthony Bourdain's book of bistro recipes, Les Halles, that goes something like this: "If you can't roast a chicken, you are a sorry, incompetent idiot who should dig his own grave."  Apparently, roasting a chicken should be marvelously easy: throw salt and pepper on that bad boy, put into the oven, and out comes a crisp-skinned, succulent, juicy, hot dinner, twice as good as your average grocery rotisserie. Except, I've...