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L'Eclisse - Criterion Collection

ToolL'Eclisse - Criterion Collection
Published: 15 March, 2005
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Chef Apologizes After Recommending Toxic Greens
Celebrity chef Anthony Worrall Thompson says he's sorry he recommended a salad ingredient that could kill someone. He told a magazine that tasty salads can include a plant called "henbane." But "henbane" means "killer of hens," and it's deadly in large doses. Small amounts cause hallucinations. The chef says he meant to name a different, harmless weed called "fat hen."


Savoring The Spice In Kung Pao Chicken
Melissa Block learns how to cook the spicy dish at the Sichuan Higher Institute of Cuisine in Chengdu, China. The spice comes from the Sichuan peppercorn, which has a numbing power.


Summer Soups: A Cool Quartet
Like the sound of ice clattering in the cocktail shaker, or the first whiff of charcoal smoke from the grill, the first sip of cool soup is a one-way ticket away from the labors of the day. Whip up these refreshing soups with just a few ingredients, an hour of preparation and a few hours' chill time.


Italy Relents On Boxed Wine
Italy has said it will now allow wine in a box. Ray Isle, deputy wine editor for Food and Wine Magazine, says the change came when Italians realized they couldn't compete in the global market without changing traditional restrictions on regional wines.


Chinese School Trains Next Generation Of Chefs
Chang Le is among students learning how to cook at The Sichuan Higher Institute of Cuisine in Chengdu. He hopes to get a job overseas, where he says he'll have more "stature" than if he were to stay in China.


Nigella Lawson: Summer's Bounty, With Zest
Your local grocery store and farmers market are no doubt running over with vegetables these days. Food writer Nigella Lawson gives tips on how to make a full meal from summer's bounty.


Birth Of Rice-A-Roni: The Armenian-Italian Treat
The birth of Rice-A-Roni began with a friendship between a Canadian immigrant and a survivor of the Armenian genocide. Soon after, an Italian family made "the San Francisco treat" into a popular side dish.


In New Orleans, A Fried Chicken Institution Revived
You wouldn't know it from outside, but Willie Mae's Scotch House may be America's best fried chicken joint. A year after it re-opened, 92-year-old Willie Mae Seaton's corner restaurant has become a hot culinary destination.


The Art Of Sandwich-Making
At its simplest, a sandwich is bread enclosing a filling. It also can be a perfectly balanced meal, with protein, vegetable, carbohydrate, dairy and even fruit — and can reflect the culture of a city or an entire nation. And it can be eaten — as its creator intended — by hand.


Reflections On The Snow Cone
Cookbook author Nancy Baggett reflects on a summer staple — the snowball (aka snow cone).


'Save Our Starbucks!': Caffeine-Addicted Fight Back
Loyal Starbucks customers may be forced to walk an extra block or two to satisfy their frappuccino cravings; the chain has announced that it will be closing 600 stores around the country. Coffee drinkers aren't taking the news lying down — at SaveOurStarbucks.com, dedicated customers are fighting to keep their neighborhood stores open.


Summer Squash Gets Some Respect
Zucchini and its kin are the sleeper hits among garden blockbusters such as tomatoes and berries. They may not be greeted with raves when you grill the first harvest of yellow crooknecks, but summer squash have the versatility and easy-going nature to sustain a long, successful run in your kitchen.


Jalapenos The Latest Culprit In Salmonella Search
On Monday, government inspectors had a big break in their search for the elusive cause of a nationwide salmonella outbreak. They discovered a strain of bacteria on a single Mexican-grown jalapeno pepper in a distribution facility in south Texas.


An Expert Tastes New Changes In Wine
Natalie MacLean, author of <em>Red, White and Drunk All Over</em>, joins Host Liane Hansen to discuss how global warming, competition in the wine industry, and organic standards are changing the wine we drink. MacLean also reveals her favorite wine, after more than a decade as a sommelier.


Tiny Texas Cafe Fills Up After Barbecue Award
Every five years, <em>Texas Monthly</em> chooses the best barbecue in a state that reveres smoked meat. Snow's BBQ in Lexington was unprepared for the onslaught of customers following its first-place win.