Email AuthorAndy Broder
AndyTalk: The Secret Ingredient For A Perfect Breakfast On The Fourth of July
June 28, 2012 in Chow Bella
AndyTalk: Red, White, and Blue -- Beyond Berries and Whipped Cream
June 21, 2012 in Chow Bella
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AndyTalk: The Celery Conundrum
June 14, 2012 in Chow Bella
I think of celery the way I think about cigarettes. I recognize the right to light up or crunch, I'd just prefer that the activity not take place in my kitchen or at my table. ...
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AndyTalk: Beyond Lox - Smoked Seafood Hold the Bagels
June 07, 2012 in Chow Bella
If wishes were fishes they might very well be smoked....
AndyTalk: Sushi for Dessert
May 31, 2012 in Chow Bella
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AndyTalk: The Small Extravagance of White Asparagus
May 24, 2012 in Chow Bella
Andy BroderWhite asparagus and fiddlehead fernsWhite asparagus are to green asparagus as veal is to beef. They're not always available, and when raised right, they're tender and pale. Conveniently,...
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AndyTalk: Get a Load of These Melons
May 17, 2012 in Chow Bella
Andy BroderA week ago, I tasted my first sweet watermelon of the season. Every year I tell myself that I'll use more watermelon as an ingredient, but I fall short....
AndyTalk: What Bedbugs and Stinky Feet Have to Do With Your Food -- The Awful Truth About Cilantro
May 10, 2012 in Chow Bella
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AndyTalk: Seeing Green -- An Ode to Guacamole
May 03, 2012 in Chow Bella
There are two things that every guacamole recipe needs; the first is salt and the second is some sort of acid. The salt brings out the flavor in the avocado, and the acid adds dimension and cuts the fattiness....
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5 Things You Can Do to Make Great Sangria for Cinco de Mayo
April 26, 2012 in Chow Bella
Don't: add sparkling water (or 7Up) ... That's a spritzer or wine cooler and you're either a girl in high school or reliving your glory days as a girl in high school. ...
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AndyTalk: Big Bang Theory in the Kitchen -- Hot-Doggity-Dog
April 19, 2012 in Chow Bella
A food processor is essential to success here, but it's not nearly as pricey as a Hadron Collider and there are more practical applications. ...
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AndyTalk: Toaster Envy
April 12, 2012 in Chow Bella
I'm not impressed by sleek for sleek's sake. But this is a James Bond kind of toaster. It's sleek and functional - like a Beretta....
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AndyTalk: Rice on the BBQ (Ultra-Small Grill Not Required)
April 05, 2012 in Chow Bella
Just keep in mind that the rice will lose some moisture when it's grilled. Make sure that you fill the husk with moist rice - and a little cheese wouldn't hurt. ...
AndyTalk: Why Would Anyone Eat (Stinky, Mushy) Brussels Sprouts?
March 29, 2012 in Chow Bella
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AndyTalk: The Anatomy of a Tart, Or, I'm Not a Lazy Cook, I Just Don't Want to Go to the Store
March 15, 2012 in Chow Bella
Andy Broder?I'm headed to a neighbor's for dinner, and I want to bring something besides a bottle of wine. I want to bring dessert. I have apples,...
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AndyTalk: Attack of the Hot Tomatoes
March 08, 2012 in Chow Bella
Andy BroderOven-Roasted Grape TomatoesWhen a tomato is cooked, its inherent sugar caramelizes. That's why there's a distinct difference between the flavor of raw and cooked tomatoes. I think we're...
AndyTalk: You Say Tomato, I Say Let's Get Cooking
March 01, 2012 in Chow Bella
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AndyTalk: Seeing Red ... Relish the Radish
February 23, 2012 in Chow Bella
Take a cue (or a sound bite) from Eva Peron, who said "there are some oligarchs that make me want to bite them just as one crunches into a carrot or a radish." ...
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AndyTalk: Why You Should Make Pizza From Scratch
February 16, 2012 in Chow Bella
Andy BroderAndy's Pepperoni and Roasted Tomato Pizza YOU SHOULD MAKE YOUR OWN PIZZA BECAUSE ... IT'S FAST ... Depending on your speed in the kitchen you can make a pizza,...
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AndyTalk: Use More Pepper
February 09, 2012 in Chow Bella
Traditionally, white pepper is used in white or pastel foods to avoid seeing little black specks. The French hate seeing those little flecks in their bisque. ...
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AndyTalk: Salt - It's So Much More Than Sodium Chloride
February 02, 2012 in Chow Bella
If it looks inviting, tastes good, feels brittle, and sounds crunchy you'll experience the salt with four of your five senses....
AndyTalk: Dirty Little Deeds that Spread Germs in Your Kitchen
January 26, 2012 in Chow Bella
AndyTalk: The Trouble with Balsamic Vinegar
January 19, 2012 in Chow Bella
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AndyTalk: The Nordic Cuisine Trend Isn't Likely to Make It to Arizona
January 12, 2012 in Chow Bella
Variations on the precise term for the cuisine du jour range from Scandinavian food to Nouvelle Nordic to Viking Vittles....
AndyTalk: An Uprising in Your Pantry with Sumac, Za'atar, Harissa
January 05, 2012 in Chow Bella
