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Fire it up for the 4th

Wednesday, July 1, 2009
With Fourth of July weekend only days away, grilling has to be the subject of the day. We offer up two appropriate cookbooks and a great recipe from one of them.
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Lobster on the grill

Wednesday, July 1, 2009
How do you prepare and grill a lobster?
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Types of mustard

Wednesday, July 1, 2009
American: Also called yellow or ballpark mustard, it's mild and brightly colored by turmeric. It was introduced in 1904 by George T. French as "cream salad mustard."
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What do you know?

Wednesday, July 1, 2009
"Ganache." "Ceviche." "Panna cotta." If you watch cooking shows such as Bravo's "Top Chef," you've probably heard these and other 50-cent food words tossed around like croutons in a summer salad. But — hands off the keyboard! — do you know what they mean without looking them up?
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Orange glaze perks up salmon

Wednesday, July 1, 2009
The low-fat marinade in today's recipe really perks up the flavor of salmon, and this dish is a snap to make for dinner because it cooks in just a few minutes.
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Flay serves up variety in recipe

Wednesday, July 1, 2009
Chef, restaurateur and TV celebrity Bobby Flay has almost any food in the world at his disposal, but his favorite meal is as basic as it comes: cheeseburger, fries and a shake.
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Mango, tomato salsa spices up Fourth of July

Wednesday, July 1, 2009
The only thing better than July Fourth is a July Fourth that creates a three-day weekend.
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