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French Food Goes Down

Made in House? Prove It
The French Ask, What Is ‘House-Made’?

In Praise of the Trusty Rice Cooker

Fluffy. Tasty. Tricky.
Learning to Cook a Good Pot of Rice
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Recipe: Can’t-Miss Rice
Recipe: Mexican Rice
Recipe: Red Beans and Rice
Recipe: Rice Cakes

The Whiskey Bar Is Taking a Step Up

The Two Faces of Soave
Tasting Italian Soaves

A ‘Cold Supper’ That Goes Beyond Leftovers
RELATED COVERAGE
Recipe: Cold Pork Roast With Fennel and Green Bean Salad
Recipe: Sea Scallop Carpaccio
Recipe: Raspberry Spuma

Whole Wheat Focaccia With Tomatoes and Fontina
Uncooked Tomato and Mint Sauce with Poached Eggs

Away From Home but Not the Kitchen
GIRONA, Spain — El Celler de Can Roca has climbed to the summit of world gastronomy without ruffling the simple routines of the family that runs it. The restaurant, in this city about an hour’s drive northeast of Barcelona, is owned and operated by three brothers who still lunch on their mom’s food every day in the nearby restaurant where they grew up, learning about cooking while playing soccer among the tables and chairs.

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