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Super Foods

11 foods to increase the health, decrease the heft of Super Bowl snacks

Wednesday, Feb. 3, 2010
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Somebody please, please intercept the seven-layer dip before it lands on the Super Bowl food table. Or at least call a personal foul on the nachos. Read MoreRead More

 

Chef leaves Wild Olive for chickens

Wednesday, Feb. 3, 2010
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Hoping to deliver on his first restaurant's name, Fred Neuville has left his partnership in the Wild Olive to take on raising chickens on Wadmalaw Island for the Fat Hen. Read MoreRead More

 

Authors to flavor festival

Wine + Food event offers face-to-face with writers

Wednesday, Feb. 3, 2010
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A mere month from Thursday, an unprecedented number of culinary celebrities will arrive in town to participate in the BB&T Charleston Wine + Food Festival. To celebrate the fifth anniversary, several exciting events have been added to the festival's agenda. Read MoreRead More

 

Big subs budget friendly

Please a football crowd with giant creations

Wednesday, Feb. 3, 2010

If you're looking to feed a Super Bowl crowd fast and cheap, giant subs are the way to go. Depending on how much other food you plan to serve, one 24-inch sub can make as many as 12 servings. And it takes just minutes to assemble. Read MoreRead More

 

Designer doughnuts the latest fad

Bakers experiment with unlikely flavors

Wednesday, Feb. 3, 2010

CHICAGO -- Pomegranate thyme and bing cherry balsamic may sound like salad dressings, and lemon chamomile creme custard may evoke thoughts of fancy teas, but they're actually cutting-edge flavors in the latest fad to hit the baking scene -- doughnuts. Read MoreRead More

 

Cooking Clases

Wednesday, Feb. 3, 2010

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The Wine List

Wednesday, Feb. 3, 2010

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