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Cook the Book: Asian Flavors of Jean-Georges

soba noodles with bok choy, peppers, green onions, sweet chili sauce, maybe even some chicken--lazy man's dinner

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Cook the Book: Chile-Garlic Egg Noodles

Sounds good to me, would like to read more, wink, wink, nudge, nudge...

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Cook the Book: 'Savory Bread From the Mediterranean'

My favorite is naan, though lefse isn't bad (as long as there isn't any lutefisk on it), and lavosh too if you have the right spread.

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From Serious Eats

Cook the Book: Asian Flavors of Jean-Georges

soba noodles with bok choy, peppers, green onions, sweet chili sauce, maybe even some chicken--lazy man's dinner

From Recipes

Cook the Book: Chile-Garlic Egg Noodles

Sounds good to me, would like to read more, wink, wink, nudge, nudge...

From Serious Eats

Cook the Book: 'Savory Bread From the Mediterranean'

My favorite is naan, though lefse isn't bad (as long as there isn't any lutefisk on it), and lavosh too if you have the right spread.

From Serious Eats

Weekend Madness: Win an Autographed Copy of 'United States of Arugula'

15 years ago when I first started in the restaurant business, I first sampled arugula, and didn't like it (though it was much better than an underripe persimmon). As the lowly dishwasher/prep cook, I was coerced into tasting all sorts of things, but now I can appreciate how much it broadened my palate and helped me to love all sorts of vegetables. These days I prefer arugula in a simple salad with a touch of sweetness to counteract the bitterness. And, as executive chef, I make my own cooks and dishwashers try everything.

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