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That’s a wrap: Middling meat becomes succulent in tin foil

We like our meat tender, and we like our meat juicy. And we like it easy to prepare, too. If you’ve got the money for steak, then just don’t overcook it, and you will have soft and juicy, with ease. ...

California stroll: Santa Barbara dining experience lets you shop with the chefs

It’s mid-afternoon as I descend the hill where the glamorous Belmond El Encanto (Spanish for “charmed”) hotel is perched in Santa Barbara, California. Downtown on State Street tents line the area, each selling produce, cheese and wares both familiar and ...

Flash in the Pan: Growing a future through farming in Cuba

Thirteen years ago on New Year’s Day, I arrived in Cuba with a group of students from the University of Montana in tow. We were there on a hard-to-get educational permit. Our goal was to get a handle on the ...

Wheat berries make for hearty winter salads

There’s good reason to get to know wheat berries — they’re crunchy, nutritious, versatile and hold up well in salads, soups and pilafs. They’ll give your lunchtime routine a much-needed jolt.

Fillet of Sole in Monte Carlo

Dinner at Elsa restaurant at the Monte Carlo Beach Hotel is quite the experience. Chef Paolo Sari serves 100-percent organic food that has gained Elsa a Michelin star. Each tasting plate was a masterpiece adorned with edible flowers. To break ...

Cheers for chard! The beautiful, funny-sounding veggie is packed with nutrition

Terrific in frittatas, soups and gratins, cooked Swiss chard is milder than spinach. You’ll recognize it by its showy good looks: Stem color ranges from white to orange to scarlet; the multicolored bunches marketed as “rainbow chard” are almost too ...

Great gratin! Creamy spinach and gruyere gratin

A shower of buttery, cheesy breadcrumbs covers creamy spinach in this recipe that’s spot on for Thanksgiving. You can make the spinach mixture and the crumb mixture ahead of time and set them aside until a half an hour before ...

Golden delicious! Crisp pears are perfect for fruity, fall crumble

We wish there was a better way of knowing when a pear is ripe. What we remember most about making Pear Crumble was the angst of sniffing, pressing and just plain guessing about the fruit’s ripeness. That was before we ...

In the mix

What’s better than catching up with your friends on a dance floor in a night club you all can agree on? Last Friday, Fabolous, a well-known Hip Hop artist, hosted Hip Hop and Latin night at Cure Lounge in downtown ...

#WhereToBe 11.18.16-11.24.16

Each Friday, Epicenter features a special “where to be” post on their blog to make sure every day of the week has some sort of cultural event to check out. We hope that you all can come out into the ...

The upside to fall flavor: Crisp, carmelized cake great for autumn’s apples

Few fruits are as iconic to American culture as the apple, a fairly ironic fact when you consider that only the super-tart crab apple is native to our shores. Nonetheless, we continue to be inspired by the fruity transplants, and ...

Schnitzel with a twist! Austria meets ‘arrivederci’ in this bright dish

Who can resist a crispy-on-the-outside, tender-on-the-inside cutlet? No, it doesn’t take an Austrian in the family to revel in the joys of schnitzel. It doesn’t even take veal (what we know as Weiner Schnitzel). The meat of your liking and ...

Filled with love: Artichoke Cheese Stuffed Shells combine best of potluck, supper

We love creamy, cheesy artichoke dip, so we’ve devised a version of it and stuffed it into tender pasta shells. Covered with our favorite jarred marinara (Mario Batali’s), it’s then baked for a satisfying dinner.

Roast with the most: Honey mustard elevates classic roast chicken

Honey and mustard make a classic combination: The sweetness of the honey combines beautifully with the tangy acidity of the mustard. And when roasted on top of chicken or pork, the honey mustard mellows and becomes just the right seasoning ...

Presto! It’s pesto! Go beyond basil with different herb combinations

Flavor-packed pestos pair with plenty beyond the usual pasta. And even better, they keep covered in the refrigerator up to four weeks or in the freezer for up to three months.

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